Hot Crab Dip and Reflecting on the Past Six Years

Hot Crab Dip and Reflecting on the Past Six Years

Shortly after moving to the country I decided to start a blog.  I had never visited many blogs at the time.  However, my friend, Jennifer, had a blog and I needed something to do.  My days of being a room mom and doing carpool were long gone.  It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house.  So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner.  I had always enjoyed cooking and sharing recipes with my family and friends.  A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special.  By dinner, I mean the meal in the middle of the day, after church.  Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored.  Other Sundays my grandmother Ma, would cook a big Sunday meal.  So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe.  One of my all-time favorite dip recipes, Hot Crab Dip.  I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later.  NJSD has opened up many doors for me over the years.  Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views.  I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared.  Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD!  You can not imagine how it makes my day to get comments on NJSD or emails from my readers.  Feel free to email at notjustsundaydinner@yahoo.com with any questions you may have or if you just want to share a recipe.

NOTE:  Please excuse the quality of my photo.  I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011.  I think my food photography has improved slightly since then!

Hot Crab Dip and Reflecting on the Past Six Years
 
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Ingredients
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.

 

 

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Crab Cakes

crab cake 4

Good homemade crab cakes eluded me for years! I have tried numerous recipes over the years that ended up in the trash. What a waste, crab is expensive! When I found this recipe, I knew I had a keeper. With a few changes here and there I now have crab cakes that are incredible every time! I always use fresh crabmeat, usually when I visit Florida. I come home with enough for several meals and freeze it. I like to use two different grades of crabmeat, lump or backfin, and an equal amount of smaller pieces. I use all sweet and tender white crab meat, but the smaller pieces are slightly cheaper.

The big lumps of crab and the perfect amount of filler make these crab cakes perfect. Crabmeat is very fragile so mix all ingredients before adding the seafood. Then gently fold the crab into the other ingredients to prevent breaking of the larger pieces. These can be made as large cakes to serve as a main meal or smaller cakes for appetizers.

 

Crab Cakes
 
Author:
 
This recipe makes 6 large crab cakes.
Ingredients
  • 4 lg. eggs
  • 5 tbsp. mayonnaise
  • 3 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Old Bay seasoning
  • ½ tsp. salt
  • 4 tbsp. chopped fresh parsley
  • 1 lb. lump crab meat
  • 1 lb. backfin crab meat
  • 1 c. panko
  • Paprika
Instructions
  1. Pick through the crab meat, checking for shell and cartilage, without breaking up the large pieces, set aside.
  2. In a large bowl, combine the eggs, mayonnaise, mustard, Worcestershire sauce, Old Bay, salt, and parsley and mix well. Fold in the panko, then gently fold the crab meat into the mixture, being careful not to shred the crab meat. Prepare a baking sheet by covering it with foil and spraying it with nonstick cooking spray. Shape into about 6 crab cakes (1 cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour.
  3. Preheat oven to 375°F. Uncover the crab cakes and sprinkle with paprika. Bake about 20 minutes or until the cake golden brown.
  4. Serve on a lettuce leaf, is desired, with lemon slices and tartar sauce.

 

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Hot Crab Dip

It didn’t take me long to decide to share my Hot Crab Dip with you since Sunday is the Super Bowl.  If you’ve ever been to a party at my house, chances are you’ve tried this dip. It is a favorite of my family and friends, and so easy to make.  When I lived in Florida I never had a problem finding fresh crabmeat.  However, since moving to the country I sometimes have a problem finding certain ingredients.  I bought pasteurized crabmeat that I found at Walmart and the dip turned out just as yummy.  I hope you try this dip for your Super Bowl party and that all your friends want the recipe!!

 

Hot Crab Dip
 
Author:
 
Ingredients
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.
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