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Monday, January 2, 2012

Warm crab dip with golden mushroom soup

My contribution to the 2012 New Year's Day dinner was a warm crab dip inspired by Cynda, who posted one on Cooks.com that calls for a can of golden mushroom soup.

It's a great addition to the appetizer, expect some folks don't expect to see chunks of brown amid the white small crab meat. But after defining the brown spots as mushroom pieces, everyone there went crazy for the dip.

Here is what I did with the recipe:

1 8 oz. package package of cream cheese, softened
1 16 oz. can crab meat, drained
1 10 oz. can of golden mushroom soup
2 cups grated sharp cheddar
1 medium white onion, finely chopped
1 tbsp. minced garlic
1 tbsp. butter
Enough olive oil to cover a 10-inch stick-proof skillet
Fresh ground pepper, to taste
Fresh ground chili pepper blend, to taste
Tabasco, to taste
Pinch celery salt
Pinch of dill
Pinch of sea salt
2 tbsp. of mayonnaise
Juice of one lemon

Over low-medium heat, melt the butter with the olive oil and then sauté the onion until it is translucent with the garlic. Add the cream cheese and allow it to melt into the mixture. Add the remaining ingredients, saving the cheddar for last. Don't overcook the crab.

Serve warm with tortilla chips.

1 comment:

Judy Soccio said...

Hello Scott
I might have to steal this recipe for a Friday lunch/dinner appetizer.