It was Chef Jill Sandique’s youngest Aunt recipe. Her Hot Crab Dip version calls for 2 cups of shredded sharp cheddar cheese, which is sometimes difficult to find in the supermarkets. As an option, you can combine local cheddar and Edam cheese or queso de bola.
Hot Crab Dip Recipe
Preparation Time: 15 minutes
Cooking/Baking Time: 20-25 minutes
Serves 10 – 12
2 cups cooked crabmeat, about 350 grams
3/4 cup diced celery
¼ cup minced shallots
2 tsp lemon or calamansi juice
1 cup mayonnaise
1 tsp LEA & PERRINS Worcestershire Sauce
¼ tsp LEA & PERRINS Hot Pepper Sauce, or to taste
3/4 cup grated cheddar cheese
½ cup grated queso de bola cheese
salt to taste
sugar to taste
more grated cheese, for topping
ground Spanish paprika, for topping
Melba toasts, crackers or breadsticks
butter, for greasing ovenproof bowl or ramekins
1. Preheat oven to 375°F. Grease an ovenproof bowl or 4 medium-sized ramekins with butter. Set aside.
2. In a clean bowl, mix together the crabmeat, celery, shallots, mayonnaise, LEA & PERRINS Worcestershire Sauce, LEA & PERRINS Hot Pepper Sauce, cheddar cheese and Edam cheese. Season with salt. Scrape mixture onto prepared bowl or ramekins. Top with grated cheese and paprika.
3. Bake for 20 to 25 minutes or until bubbly. Remove from oven. Cool slightly.
4. Serve warm with Melba toasts, crackers or breadsticks.
Chef’s Tip: You may also use shrimps or prawns. Try using other types of cheeses such as Gruyere, Emmenthal, Parmesan or Pecorino Romano.
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