Louisiana Crab Dip

Name: Louisiana Crab Dip
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: Global
Ingredients: 340 grams cans each) crabmeat, drained, flaked and cartilage removed; 24 servings Assorted crackers; 454 grams packages each) cream cheese, softened; 1 Tbsp dry bread crumbs; 2 Tbsps prepared horseradish, drained; 1 medium onion, chopped; 0 teaspoons paprika; 0 teaspoons hot pepper sauce; 2 teaspoons Worcestershire sauce

Louisiana Crab Dip

Need From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top.

Ingredients you will need

Hot Sauce

Worcestershire Sauce

Breadcrumbs

Cream Cheese

Horseradish

Paprika

Onion

Crab

Equipment you will use

Baking Pan

Bowl

Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.

Equipment you will use

Oven

Serve warm with crackers.

Ingredients you will need

Crackers

Equipment

Baking Pan

Bowl

Oven

Ingredients

Servings:

340grams

cans each) crabmeat, drained, flaked and cartilage removed 24servings

Assorted crackers 454grams

packages each) cream cheese, softened 1Tbsp

dry bread crumbs 2Tbsps

prepared horseradish, drained 1medium

onion, chopped 0teaspoons

paprika 0teaspoons

hot pepper sauce 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.