Hot Crab Dip
TIME/SERVINGS
Total: 20 mins
Active: 5 mins
Makes: 10 servings
By Aida Mollenkamp
Call it deconstructed crab cakes if you will, but the addition of cornbread makes it much more than that.
What to buy: Creole mustard has a great heat and works well in this recipe. Substitute Dijon mustard if you can’t find it.
Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.”
Game plan: The crab mix can be made up to a day ahead of time (just leave out the salt until you are ready to bake it).
This recipe was featured in our Thanksgiving Southern-Style menu.
- 6 tablespoons mayonnaise
- 3 tablespoons Creole mustard
- 1 tablespoon horseradish cream
- 2 teaspoons Old Bay Seasoning
- 1/4 cup minced celery
- 1/4 cup minced onion
- Tabasco sauce, to taste
- 1 pound fresh crabmeat
- 1 cup coarsely crumbled cornbread
- Heat the oven to 400°F and arrange a rack in middle. Place mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined. Season with salt and Tabasco sauce, add crab, and mix until well incorporated.
- Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.
Beverage pairing: Hugues Beaulieu Picpoul de Pinet, France. With the crab and mayo, this dish has some richness that will be balanced nicely by this wine’s racy acidity. Its bright citrus and minerality is like squeezing a lemon on the shellfish.
COMMENTS | ADD YOUR OWN
Love the idea of creole mustard. I'll try this for Thanksgiving.
What salt?
Replaced the mayo with whole milk yogurt...twas great for my holiday partay.
WHat is creole mustard? Do most stores carry it?
Suzie, creole mustard is pretty easy to find, you will atleast find some Zatarain's creole mustard at most supermarkets.
Old Bay seasoning is mostly salt--that's what I'd leave out until baking. But yeah--that's not a very clear instruction...
I sent this recipe to my friend as a hint for him to bring it as an appetizer for dinner one night. I am warning you....this dip is like a crack addiction....I have been craving it ever since! So GOOD!!! He used store bought corn mufffins for the topping and we used tortilla chips instead of toasts.
I have had with the addition of a Tsp of dry sherry and topped with cracker crumbs. This is a good dish.
How do you make the horseradish cream. Can you use prepared horseradish or just omit it? I like Toni's idea of the sherry, but not sure if it goes with the horseradish?
michele cindy: prepared horseradish cream can be purchased at most grocery stores.
I made the recipe using regular horseradish in a jar. Good thing I made only 1/2 of the recipe because it game out awful. & another good thing is the one of our friends liked it so I gave it to her to take home. I'm using the rest of the crabmeat to make pasta with a crab fra diablo sauce.
do you think this will work as a crab cake?
I have an aversion to Old Bay - what would be a good sub? Also is "horseradish cream" the same as "Cream Style"?
McErica: Old Bay is made up of a bunch of spices including celery seed, black pepper, salt, paprika, mustard seed, red pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, and cinnamon. So, you can take what you like of those spices and add in a pinch of them until you're at the seasoning you like.
And, yes, horseradish cream and cream style are the same. They both have a bit of sour cream or mayonnaise added in to give body and cut down on the horseradish strength.
How can someone rate a recipe as awful/poor when they don't follow the directions and use the proper ingredients? It's like putting diesel fuel in your car - when you are supposed to use unleaded gasoline - and then whining the car doesn't run right!