Hot Crab Dip Recipe
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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.
Oh man was this good. So long dinner, appetizer is here to stay. The only change I made was using 1/2 lb. cooked shrimp and 1/2 lb. crab a whole pound of crab was pretty pricey. Tasted terrific.
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.
I have an aversion to Old Bay - what would be a good sub? Also is "horseradish cream" the same as "Cream Style"?
do you think this will work as a crab cake?
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.
michele cindy: prepared horseradish cream can be purchased at most grocery stores.
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?
I have had with the addition of a Tsp of dry sherry and topped with cracker crumbs. This is a good dish.
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.
Old Bay seasoning is mostly salt--that's what I'd leave out until baking. But yeah--that's not a very clear instruction...
Suzie, creole mustard is pretty easy to find, you will atleast find some Zatarain's creole mustard at most supermarkets.
WHat is creole mustard? Do most stores carry it?
Replaced the mayo with whole milk yogurt...twas great for my holiday partay.
What salt?
Love the idea of creole mustard. I'll try this for Thanksgiving.