Every December when Dungeness Crab season opened off the coast of Oregon, my grandmother always made this hot dip. I remember she had this old newspaper clipping with the recipe. My father then made it, and now every year I make it. It tastes the same and reminds me of the start of the holiday season.
Grandmothers Hot Deviled Dungeness Crab Dip
Ingredients
- 8 ounces cream cheese
- 2 tablespoons 2% milk
- 1 cup fresh crabmeat
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seafood seasoning
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 tablespoons chopped green onions
- 3 tablespoons slivered almonds, toasted
- Assorted crackers and vegetables for dipping
Directions
- In a small saucepan, heat cream cheese and milk until smooth. Stir in crab, Worcestershire, seafood seasoning, ground mustard, salt, pepper, paprika and cayenne pepper until well combined. Stir in green onion and almonds. Serve warm with crackers and vegetables of your choice.
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