Friday, June 8, 2012

You'll Want To Try This One!

Crab Dip ala Chateau Relaxo

Serve hot with ribbons of freshly baked garlic bread or a variety of crackers. Try it on split English muffins, topped with shredded cheese and broiled till golden. It's Rich, creamy and A little goes a long way.

Preheat oven to 375 degrees Fahrenheit.

In a large saucepan over low heat, stir together until well incorporated and smooth:

  2 (8-ounce) packages of Philadelphia cream cheese
  ½ cup of mayonnaise
  ½ teaspoon of garlic powder
  ½ teaspoon of onion powder
  ½ teaspoon of kosher salt
  ½ teaspoon of freshly ground black pepper
  ½ teaspoon of Old Bay (more or less, as desired)
  1 teaspoon of Gulden's prepared mustard
  1 teaspoon of prepared horseradish (not creamy style)

Remove saucepan from heat and gently fold in:

  ½ pound of fresh, lump crabmeat from the Chesapeake Bay region

Prepare oven-proof casserole dish with Pam no-stick spray.
Pour in the warm crab mixture, topping it with:

  ½ cup of shredded cheese of choice (avoid extra sharp varieties)
  lightly sprinkle with Old Bay and dried parsley
  top with buttered cubes of Fresh Bread, if crouton topping is

Bake crab dip until golden brown and serve hot. Enjoy with your favorite people and a cold beverage for instant summertime bliss.

Note: Unbaked crab dip can be frozen for later use. Wrap well to avoid freezer burn or the formation of ice crystals.

Recipe Courtesy Of
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