Andy Husband’s Hot Crabmeat Dip

This is best made on the day you are going to serve it; if you would like to do some work ahead of time, mix everything together and add the crab meat just prior to cooking. This dip is also great uncooked.

Andy Husband’s Hot Crabmeat Dip
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Serves: 2 cups
 
Ingredients
  • 1 teaspoon olive oil
  • 2 garlic cloves, finely chopped
  • ½ cup mayonnaise
  • 1 celery stalk, finely diced
  • 1 small shallot, finely diced
  • 2 teaspoons freshly grated horseradish
  • 1 tablespoon chopped fresh Italian flat leaf parsley leaves
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • ½ teaspoon crushed red pepper flakes
  • 1- 2 tablespoons fresh lemon juice
  • 1 cup fresh crab meat, picked over
  • salt and pepper
Instructions
  1. Place a small skillet over medium high heat and when it is hot, add the oil. Add the garlic and cook until is golden, about 3 minutes. Place the garlic in a mixing bowl and add all the ingredients except for the crabmeat. Mix well. Using a spatula, lightly fold in the crabmeat. Add the salt and pepper to taste. Place the dip in a small casserole dish and transfer to the oven. Bake until light brown, about 10- 15 minutes. Serve hot with crudite, crostini or crackers.