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.