Ingredients
Method
to layer the dip . . .
- mix the whipped cream cheese, finely chopped shallot, and tablespoon of Worcestershire until combined
- spread the cream cheese mixture on the bottom of a large serving dish
- cover the cream cheese with one bottle of seafood cocktail sauce
- layer on one pound of fresh Chesapeake blue jumbo lump crabmeat
- sprinkle with Lawry’s seasoned salt and a dash of hot sauce
- garnish the top with chopped Italian parsley
for serving . . .
- serve with “Chicken in a Biscuit” crackers
Notes
Here’s the recipe exactly as they emailed me <3. Pasted exactly as it was sent. Just like when you asked for a recipe from someone before the internet and they scribbled it down to get it to you quickly. Don’t you just love it?!! The shorthand! The the love. It’s printed and in my binder, like the handwritten recipe cards of yesteryear with a child’s doodle and a cocktail sauce stain . . .
Mary Sterling’s Crab Dip Two 8 ounce containers of whipped cream cheese 1 shallot, finely chopped 1 Tablespoon Worcestershire sauce 1 bottle of seafood cocktail sauce 1 pound blue lump crabmeat Lawry’s seasoned salt Italian Parsley Mix the top three items together and place on bottom of large serving dish. Cover the cream cheese with one bottle of seafood cocktail sauce. Cover with one pound of fresh Chesapeake blue jumbo lump crabmeat , sprinkle with Lawry’s seasoned salt and a dash of hot sauce. Put chopped Italian parsley on top. Serve with “ Chicken in a Biscuit” crackers. Can substitute lobster meat for crabmeat.
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