Deviled Crab Dip

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.

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