Deviled Crab Dip

Check our Lucky 32 Southern Kitchen Blog Post – Blue Crabs Are Beautiful Swimmers 

• 1 pound crabmeat
• 1 tbsp canola oil
• ½ tbsp chopped garlic
• ¾ tsp ground mustard
• 2 tbsp horseradish
• ¾ tsp celery salt
• ¼ tsp ground black pepper
• 1 tsp Florida Bay seasoning
• ½ tsp kosher salt
• ½ tbsp parsley flakes
• 1 tbsp Worcestershire Sauce
• 1 tsp Tabasco® Sauce
• 2 cups heavy cream
• 4 oz cream cheese

Heat oil in a saucepot; sweat the garlic. Add the mustard, celery salt, horseradish, pepper, Florida Bay, kosher salt, parsley, Worcestershire, and Tabasco®. Stir to mix well. Slowly add the cream, whisking to blend well. Continue cooking until the sauce thickens. Remove from heat and cool. Whip cream cheese in a mixer and add cooled sauce while mixer is running. When fully mixed, fold in crabmeat. Yield: 1½ quarts.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.