Hot Crab Dip
Hot Crab Dip might be just the hor d'oeuvre you are searching for. This gluten free and pescatarian recipe serves 10. One portion of this dish contains roughly 4g of protein, 12g of fat, and a total of 126 calories. If you have mayonnaise, cream cheese, pepper sauce, and a few other ingredients on hand, you can make it. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly.
Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Chateau Ste. Michelle Indian Wells Chardonnay Wine
"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau