This is my aunt Patsi's recipe and has been passed around for years. The big difference being that lobster is often used back in the maritimes, as opposed to crab. Here, in Ontario, lobster is ridulously overpriced so I always use crab. I had to post this recipe before the holidays because I served this at a party 2 weeks ago and there were many requests for the recipe. It's a delicious, easy appetizer that is a big crowd pleaser and can be made ahead.
If you are on a diet, you do not want to eat this. But it is a delicious indulgence.
If you have a nice little baking dish to bake this in, it will make a beautiful presentation.
Crab Dip
2 cans of crabmeat (or 1 large can of lobster meat)
1 block of cream cheese (room temperature)
1 cup of grated cheddar
1 cup of mayo
¼ cup of diced onion
2 tsp of dill
Salt and pepper
Mix everything together well. Let sit for the day or overnight. You can stuff into a bread bowl or in a 9x9 baking dish (approximate) and bake in a 350 oven for 30 min. Serve with crackers and/or sliced baguette.
2 cans of crabmeat (or 1 large can of lobster meat)
1 block of cream cheese (room temperature)
1 cup of grated cheddar
1 cup of mayo
¼ cup of diced onion
2 tsp of dill
Salt and pepper
Mix everything together well. Let sit for the day or overnight. You can stuff into a bread bowl or in a 9x9 baking dish (approximate) and bake in a 350 oven for 30 min. Serve with crackers and/or sliced baguette.
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