Hot Crab Dip

Crab dip good enough to be served as a meal, by guest author Helen Poore.

We had a late lunch the other day and didn't want a full dinner so I suggested hot crab dip with french bread and fresh mixed green salad (I've also included a very good and basic vinaigrette recipe).  I normally make this as an appetizer but I enjoyed it so much that it is now on my easy, fast dinner list.  Of course, if you can find fresh crab meat it makes a huge difference, but, I've actually made this dip with canned crab (use 2 or 3 cans) and it wasn't so bad at all.

Hot Crab Dip

• 
  

  1 pound crab meat (backfin or special is fine, no need to waste lump)



• 
  

  2 8oz packages cream cheese softened



• 
  

  3 tablespoons finely chopped onions



• 
  

  2 tablespoons milk



• 
  

  1 tablespoon horseradish



• 
  

  2 or 3 dashes of Worcestershire sauce



• 
  

  salt and pepper to taste

Preheat oven to 375.  Combine all ingredients (I use my hands since a mixer makes the consistency of the dip too loose).  Spoon mixture into a small oven proof baking dish and bake for at least 1/2 hour or until the edge begins to brown.

Basic Balsamic Vinaigrette

• 
  

  3 tablespoons balsamic vinegar



• 
  

  1 tablespoon dijon mustard



• 
  

  1 garlic clove, minced



• 
  

  1/2 cup olive oil



• 
  

  1 teaspoon sugar



• 
  

  salt and pepper to taste

In a small bowl, combine all of the above, except olive oil.  Mix well.  Whisk in the olive oil just prior to serving.  Makes about 3/4 cup of dressing.