Just Add Crab and Crackers to this Dip

Stuffed Cougar hot crab dipOne of my favorite sources for quick party appetizers comes from a private school in Richmond, Virginia. With its yellow and green plaid accents, the cover of the cookbook, The Stuffed Cougar (1973) from the Collegiate Schools looks the part of a preppie handbook. Recipes talk about ladies’ luncheons and pink punch. Contributors list themselves by their husbands’ names, such as Mrs. John Smith (Betty), not Mrs. Betty Smith. When I was growing up, the school represented the opposite of my shabby-chic jeans and urban upbringing. Still, the recipes always worked flawlessly – and do to this day.

Now that I have grown up and own a stand mixer with a paddle attachment, I mixed this dip in about 5 minutes. I left off the crumb topping because people were coming over and I didn’t have time to crush crackers. That didn’t seem to matter. Heat in the oven and serve at your New Year’s gathering or at your upcoming Super Bowl party. It goes fast, so you may want to make a double batch.

Stuffed Cougar coverHot Crab Meat Dip II (1973)
Makes about 2 cups

8 ounces cream cheese, softened
1 tablespoon milk
1/2 teaspoon horseradish
2 tablespoons minced onion [1 used a finely chopped scallion]
1 teaspoon lemon juice
1/4 teaspoon salt
Dash black pepper [or Tabasco – I used this]
6 to 7 ounces packaged crab meat, drained
Cracker crumbs, as needed [optional]

  1. In the bowl of an electric mixer or in a food processor, blend together the cream cheese, milk, horseradish, onion or scallion, lemon juice, salt and pepper.
  2. Use a spoon to stir in in crab meat, mixing thoroughly.
  3. Place the dip in an ovenproof dish. Top with cracker crumbs. Bake 375 degrees for 15 minutes. Serve with crackers.
Advertisements

About heritagerecipebox

I am named after my great-grandmother, who only prepared two dishes, according to anyone who remembers: hamburgers shaped like squares and peanut butter sandwiches. Fast forward 100 years and 500 miles north from my hometown of Richmond, Virginia to Boston, Massachusetts. Somehow, I ended up with a cooking gene as well as an interest in history and family stories. I have worked as a journalist and published three cookbooks plus a memoir. This blog gives me a chance to share family recipes and stories -- and other American recipes with a past. What do you have to share?
This entry was posted in cookbooks, Food, memoir and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s