Saturday, January 7, 2012

Hot Crab Dip

After publishing "Romancing the Home Entertains", we are continually testing and enhancing the recipes. Katha made the Crab Meat Dip during the holidays and found a little mistake in the preparation instructions. Sherry was listed in the ingredients in the instructions, but not in the ingredient list. After researching the original recipe from my childhood in Virginia, I found that sherry was not in the original recipe. So last night I decided to prepare the Hot Crab Dip for Mr.RTH and myself two ways- one with the sherry and one without! I prepared the dip according to the cookbook instructions and ignored the sherry in the preparation guidelines. Then I divided the recipe into 2 parts and added 1 1/2 Tablespoons of dry sherry to one half of the recipe and baked them both sepaarately! They came out of the oven bubbly and covered with cheddar cheese. I served them on toasted baguette slices and asked my husband for the verdict- with the sherry or not??? Both versions are delicious - it just depends if you like the flavor of sherry. My favorite was the sherry and my husbands was the original recipe. So if you like sherry, I would add 3 Tablespoons to the crab mixture before baking it. In addition to being an appetizer, this Hot Crab Meat Dip would be delicious as a small individual casserole for an entree with a green salad for dinner. I highly recommend the Jumbo Blend crab meat in the can in the deli section at Costco for this recipe- it's delicious and virtually free of shells.


savvycityfarmer said...

uhhmmm ... yum

Katha said...

Thanks Susan. Wish I had never gone with the cognac. Can't wait to make it again.