My husband Steve has lived in Annapolis, MD all of his life. Crab is the specialty here. The preparations are simple and delicious. January is #SundaySupper month and to celebrate we are posting our favorite recipes. It is a no brainer for us to share a crab dish.
Here on the Chesapeake and it’s tributaries, blue crab is king. The most popular way to prepare them is to steam them with old bay (or another favorite spice blend), crab cakes, and crab dip. Everyone I know has a special crab recipes in their family. It’s such a source of pride in this small community.
When we met and married we searched for the one recipe for crab dip that would knock your socks off. We had so much fun experimenting, we settled on a few variations and the one we feature today is our winter version.
The secret to any crab dip is to start with the best crab meat and build from there.The crabs are first steamed, then picked. There are different grades of crabmeat: Jumbo, Backfin, Special and Claw. The types specify the sections that they are picked from the crab, then the size of the lumps. Jumbo, Backfin, and Special are white meat from the crab’s body. Claw meat is a bit darker (some call it brown) has a bit of a stronger flavor and a slightly different texture.
We buy the Jumbo Lump Crabmeat, there is no discussion on that. No Jumbo, no crab dip – Period. We are very lucky to have the best sources for seafood around.
Steve loves Mayonnaise so this is what he uses as the base, no cream cheese in his version. The mayo has to be Hellman’s, not the low fat kind or the oil-based mayo’s. Trust me, I’ve tried them and you end with an unappetizing mess. The oil separates and pools at the bottom.
There is very little seasoning, just let the crab taste shine through with a bit of enhancement from the mayo, mustard, cheese and the perk of the Tabasco. Capers are optional, we like the briny taste, it offsets the sweetness of the crabmeat but if you don’t like capers, by all means omit them.
January is #SundaySupper month and to celebrate we are posting our favorite recipes. This is the largest event I’ve seen and it’s so much fun. We have just come off of the holiday revelry but this is one dish to feature all year round. It is elegant, easy to prepare and everyone loves it.
- 1 lb Jumbo Lump Crab Meat
- 1 1/2 Cup of Hellman's Mayonnaise
- 2 Tablespoons of prepared Horseradish
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons of Capers, drained and rinsed (Optional)
- 2-6 Dashes of Tabasco or your favorite Hot Pepper Sauce
- 1 Cup Shredded Cheddar Cheese
- Salt and Pepper as needed
- Preheat the oven to 350 degrees. Place the crab meat is a bowl and gently pick through it for any little bits of shell, leaving the lumps intact. Discard any shell that you find.
- In another bowl whisk the mayonnaise, horseradish, mustard, capers( if using) and tabasco with 1/2 cup of the cheese together. Once they are thoroughly mixed gently toss in the crab meat, taking care not to break up the lumps. Taste the mixture, add more mustard, tabasco, salt, pepper or capers according to your taste. Spoon into a 1 quart gratin or casserole dish. Bake 20 - 25 minutes until slightly browned and bubbly.
Note: Do not use Low Fat or Olive Oil Mayonnaise, you will end up with a very unappetizing pool of oil in the bottom of your dip!
Don’t forget to CLICK HERE or on the image below to enter the Wolf Gourmet Blender Giveaway!
Don’t forget to check out the amazing recipes listed below from everyone who is sharing in this Sunday Supper event!
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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