This Hot Crab Dip Recipe is THE perfect dip appetizer for parties and get-togethers. Made with real lump crab meat, you will fall in love with this Hot Crab Dip Recipe.
This Hot Crab Dip Recipe is rich and delicious with a Louisiana flavor flair.
Dear Bentley, if you are reading this, thank you for the wedding gift.
I have six “ride or die” friends. I’m talking those friends who have seen you at your best and at your worst and doesn’t seem to care about who you are in those times in your life because they see beyond who you think you are. They inspire you to inspire others because they believe in what you have to offer the world; they love you all the same when they can enjoy pleasant conversations with you and when tougher conversations need to take place. Yea, I love my “Gal Pals”. They mean everything to me. But in this post, I am going to talk about one of them in particular, and to keep her name confidential just in case she doesn’t want her name out there like that, I am going to call her by her nickname “Bentley”.
Bentley was my manager many years ago. We hit it off pretty quickly as we learned we both came from the same city and shared a lot of the same characteristics. We both are straightforward, we both are absolutely silly, and we both-love-food! In our circle of friends, we have friends that we go to for different things. For instance, if I have any financial questions I will go to my friend Kim; If I have any medical or health questions I will go to my friend, whose name is also Nicole; if I need to find out what is going on in the city, I will go to my friend Angela; but if I have any questions related to my career or need marital advice that is where Bentley comes in. As of late, my career has been the highlight of my life so I have had to have a very honest conversation with Bentley about my calling and my struggle to not give up or cave in on the vision I feel God has given me. Bentley is perfect for those conversations as she is a working mom and a well established professional in the higher education industry. However, she knows me very well as a professional as well as my assets. She knows when I can be pushed harder and she knows when something just isn’t working out for me. Although Bentley has become a great friend, she is still my unofficial manager I go to for training and development from time to time. So what does Bentley have to do with this Hot Crab Dip Recipe? Continue reading and I will tell you.
I mentioned earlier in this post that Bentley and I share a common love of food. She is an absolutely amazing cook. It is a good thing she no longer lives close to me because we both would be HUGE! I am sure we would have dinner parties and get together just to cook all the time. Well, a few years ago I visited my dear friend in Baton Rouge, Louisiana. We did what we love to do…EAT! Bentley took me to a wonderful restaurant ( I can’t remember the name of it) but it was amazing. Actually, you can read about my visit to Baton Rouge in this blog post I wrote after my trip to LA. We had a great time enjoying each other’s company, taking in the sites, and eating some good ass Fried Chicken from the “Blue Store”. We also ate some very fresh crab from a seafood butchery store Bentley took me to. Thinking of that delicious crab meat and making this Hot Crab Dip is what made me think of my good friend Bentley.
Because I love Louisiana, really New Orleans in particular, I decided to make Hot Crab Dip. I got the recipe from a cookbook that Bentley bought for my husband and me as a wedding gift called “Seasons of Louisiana” by Chef Pete Sclafani. Bentley bought us this cookbook and a bunch of other Louisiana food delights that my husband and I love. Well Bentley, if you are reading this blog post, I just want to let you and the whole world know that we enjoyed this Hot Crab Dip Recipe. Giiiiirrrrrrlllll! This Hot Crab Dip recipe is the bomb! It is absolutely amazing! It made me immediately excited for making more recipes out of the book. As soon as I tasted the first bite of this dip, I thought of you and wished how you were with me to enjoy this Hot Crab Dip from the book YOU bought for us. The best thing I could do is share this recipe on my blog so you can also make this dip and share it with your family. This recipe is not just for my friend, it is for everyone reading this blog post. Enjoy!
- 1 qt. heavy whipping cream
- 2 sticks butter
- ½ c. onions, chopped
- ¼ c. celery, chopped
- ½ c green onions, sliced
- 2 tbsp. Garlic, minced
- ½ c. flour
- ¼ c. white wine
- ½ c. lemon juice
- 1 tsp. Louisiana hot sauce
- 1 c. grated Parmesan Cheese
- Salt and cayenne pepper to tase
- 1.2 c red bell pepper, diced
- 1 tsp. Fresh thyme, chopped
- 2 lbs. Jumbo lump crabmeat
- 1 lb. claw crabmeat
- 2 large French Bread Loaf
- 2 sticks butter, melted
- 1 c. gruyere cheese (optional)
- In a small saucepan, begin to warm the heavy cream. Do not bring to a boil. In a separate saucepan, melt the 2 sticks of butter on medium heat. Once the butter has melted, add the onion, celery, green onion, and garlic to the melted butter and begin to cook until soft and translucent, about 2-3 minutes.
- Mix in the flour and stir to make a white roux. Do not let the roux brown. Carefully, add the warm cream to the roux and stir to work out the lumps of the flour. Reduce heat to a simmer and add the white wine, lemon juice, and hot sauce.
- Add the Parmesan cheese stirring well so the mixture does not scorch. Add the red pepper, thyme, and parsley then fold in the crabmeat.
- Preheat oven to 350 Degrees. Slice the french bread into 1-inch slices and brush on both sides with butter, place on baking sheet and bake in the oven for 5 minutes. Serve with dip.
- NOTE: I pour the dip in a baking dish and sprinkle with Gruyere Cheese and baked in the oven for 20 minutes. You don’t have to do this. You can simply serve the dip as is with the toasted baguettes.