Got your attention there, didn’t I?
I don’t actually have an STD, just a delicious recipe for Crab Dip. Today is the Daddy of ‘Em All when it comes to snacks, appetizers, and pure gluttony. It’s even rumored that there’s a football game being played, but that’s not why I’m here…
I’m breaking another recipe out of the vault, an oldie but goodie. This one is courtesy of my mother-in-law. According to the well-loved recipe written sideways on a piece of scrap paper, it’s actually a recipe from our good friend Lee Greene. I don’t know how to get in touch with her for her copyright permission, but I’ll bet she’s cool with sharing it….
John’s family has been eating this dip for decades, and I remember the first time I had it, I was tempted to steal the bowl and find a dark corner and a spoon. We serve it at almost every cocktail party, holiday event, or summer BBQ we have, and the bowl is ALWAYS empty when the soiree’ is over. I know what you’re thinking…..when I first read the ingredient list, I was sure there was a mistake. Crab and hard boiled eggs? Surely that’s wrong. Nope, and the eggs are really what makes the dish. Trust me.
The dip itself is about as simple as it gets. You more or less throw everything into a bowl and mix. It takes less than 5 minutes, with the exception of mincing the garlic and hard boiling the eggs.
To begin, measure 1/2 cup each of the mayonnaise and the chili sauce. Duke’s mayonnaise is my go to when I can find it at the store, it’s just WAY better than Kraft or Hellmann’s. Also, if you’re not familiar with Chili Sauce (I wasn’t before I had this dip) it’s basically ketchup with a kick. A little bit of spice if you will.
After that, add the salt, horseradish (pure, not sandwich sauce), Tabasco, Worchestershire sauce, and dry mustard. I am never too precise on the measurements. My family likes it a little spicier, so I add a little extra Tabasco and horseradish. And Worchestershire makes everything better, so don’t be too afraid to doctor it up to your liking.
Now, you’re ready to add the main ingredient, the crab. Note that I bought the “Premium” crab meat, because the Super Bowl is a special occasion. I cannot stress this enough….do not splurge for the fancy lump crabmeat. You want the cheap stuff, the crab that’s left on the floor of the factory after they shell them. (The recipe calls for 6 ounces, which is one can).
Next up, finely mince a clove of garlic. You may wonder if you could substitute garlic powder and I’m sure you could, but in my opinion the fresh garlic is key.
The final step is to chop and add the eggs, which makes the whole mess come together. Now, you could chop the eggs into small pieces, but I find it works better to put them into a food processor and give it a whirl. The result resembles more of an egg paste than chopped eggs, but it’s what gives the dip it’s heft, so it works.
Mix it all together and find the nearest bag of tortilla chips. Share it with your family and friends….or not. On the rare occasion that there are leftovers, I’ve been known to hoard them in the garage refrigerator and binge the next day all by myself.
Enjoy!!!
Additional Recipe Note: I don’t think I have ever made this recipe without at least doubling it. Besides the fact that it’s delicious, the jar of chili sauce measures one cup, so it is a no-brainer to just finish it off.
Thanks for the recipe!!