Hot Crab Dip Recipe
Call this dip 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.”
If you’d rather pick up premade cornbread instead of making your own, be sure to buy one that’s made with less sugar so the dip is more savory than sweet.
Game plan: The crab mix can be made up to 1 day ahead—just leave out the salt until you’re ready to bake it.
This recipe was featured as part of our Thanksgiving, Southern Style menu.
- 6 tablespoons mayonnaise
- 3 tablespoons Creole mustard
- 1 tablespoon horseradish cream
- 2 teaspoons Old Bay Seasoning
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- Kosher salt, to taste
- Tabasco sauce, to taste
- 1 pound fresh crabmeat
- 1 cup coarsely crumbled cornbread
- Toasts or celery sticks, for serving
- Heat the oven to 400°F and arrange a rack in the middle. Place the 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 the crab, and mix until well incorporated.
- Place the crab mixture in a 3-cup ovenproof dish and top with the 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.