One 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.
Hot 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]
- 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.
- Use a spoon to stir in in crab meat, mixing thoroughly.
- Place the dip in an ovenproof dish. Top with cracker crumbs. Bake 375 degrees for 15 minutes. Serve with crackers.