The crab dip that I made for the Christmas Eve Party was a hit, and, if can say, it was quite delicious. The classic Italian Christmas Eve includes seven fish dishes, so the crab dip was a good fit. Let me point out that ashamedly, as a Baltimore girl, I did not have Old Bay in my spice cabinet. DiBruno Brothers only had Old Bay “spice rub,” so I used it a little more sparingly. Use as much as a you like! I got a lot of compliments on the dip and assured everyone the recipe was easy and that I would share it here, so here it is:

Hot Crab Dip

• 3 packages cream cheese
• 2 1/2 cups shredded Parmesan cheese
• 1/2 cup mayo
• 1 large sweet yellow onion (vidalia)
• 1/2 lb. lump crab meat
• 3 tsp. Old Bay seasoning
• Franks Hot Sauce
• Salt and Pepper
• Paprika

1. Dice the onion and give the crab meat a rough chop. I suggest fresh crab meat if possible, because sometimes canned meat can have a tinny flavor.
2. Combine all the above ingredients, reserving 1tsp. Old Bay and 1/2 cup Parmesan for topping. Use a dash of Franks, salt and pepper to taste, and a dash of paprika. Give them a good mix.
3. Place mixture into a baking dish. Top with remaining Old Bay and cheese.
4. Bake at 350 degrees for 45 minutes, or until bubbly and browned. Serve with crackers or a crusty bread.