Time to revisit an old favorite dish. Every Christmas Eve (since 4 years ago) I go to the Slip’s house to celebrate the holiday. Slip’s mom is Italian and, lucky me, that means I get to partake in Italian Christmas Eve, otherwise known as the Feast of Seven Fishes! This year’s feast included the likes of calamari salad, DiBruno Bros. seafood salad antipasto, fried smelts, pasta with tuna and vegetables, seafood lasagna, crab ravioli, shrimp cocktail, and my Maryland crab dip (among other non-fish dishes, and a TON of cookies!)
This is one of the easiest recipes that I make and people go nuts for it. Just make sure to pick up some quality lump crabmeat and have lots of Old Bay on hand (like any good Maryland girl, one of my favorite seasonings).
Maryland Crab Dip
- 3 packages cream cheese
- 2 1/2 cups shredded Parmesan cheese
- 1/2 cup mayo
- 1 large (or 2 small) sweet onion (vidalia)
- 1/2 lb. lump crab meat (use up to 3/4 lb.)
- 3 tsp. Old Bay seasoning (or more!)
- Franks Hot Sauce
- Salt and Pepper
1. Preheat oven to 350 degrees. Finely dice the onion and give the crab meat a rough chop.
2. Stir to combine all of the above ingredients, except for 1/2 cup of Parmesan cheese, and mix well. Add a dash of Frank’s, salt and pepper, and a dash of paprika to taste.
3. Place mixture in a large baking dish and top with remaining 1/2 cup Parmesan and some more Old Bay, to taste.
4. Bake at 350 for 45 minutes, until cheese is bubbly and browned on top. Serve hot, with crackers or crusty bread.
Always expect this all to be gone by the end of the night!