Yummy, cold crab dip


Summer is here and that means it’s time for crabs!  If you have the willpower, the next time to belly up to the steamed crab table, pick a little extra for this recipe.

COLD CRAB DIP

  • 1 ¼ cups of Mayo
  •  ¼ cup French Dressing
  •  1 cup finely shredded cheddar cheese (divided)
  •  1 teaspoon horseradish
  •  ¼ teaspoon Worcestershire sauce
  •  1 tablespoon chopped chives (fresh or dried)
  •  1 tablespoon chopped parsley (fresh or dried)
  •  1 teaspoon old bay  (can add more if taste desires)
  •  2 drops of tabasco or any hot sauce
  1. Mix all ingredients well, holding back 1/2 cup of shredded cheese.
  2. Gently fold in 1 lb of LUMP crab meat. 
  3. Place in a serving bowl.
  4. Sprinkle remaining ½ cup of cheese evenly, cover and refrigerate overnight.  (sprinkle a few extra chives & Parsley on top, prior to refrigeration, for appearances.)
  5. Serve with crackers and ENJOY!

 

Do you have a favorite recipe you’d like to share ?  E-mail it to blogs@thezonemag.com.

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About The Zone Magazine

The FREE, all digital, local magazine focusing on good news in Northern Baltimore County, Harford County & Southern PA. Visit our website.
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