Recipe

Horseradishy Hot Cornbread Crab Dip Recipe


Horseradishy Hot Cornbread Crab Dip Recipe
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Oh boy oh boy oh boy! This hot dip from CHOW is such a taste treat. A wonderful appetizer that can be made ahead and refrigerated but do not add the salt until you are ready to bake.

Mystic_rive

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Ingredients
  • 6 tablespoons mayonnaise
  • 3 tablespoons Creole mustard
  • 1 tablespoon horseradish cream
  • 2 teaspoons Old Bay Seasoning
  • 1/4 cup minced celery
  • 1/4 cup minced onion
  • Tabasco sauce, to taste
  • 1 pound fresh crabmeat
  • 1 cup coarsely crumbled cornbread

Directions
  1. Heat the oven to 400°F and arrange a rack in middle.
  2. Place mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined.
  3. Season with salt and Tabasco sauce, add crab, and mix until well incorporated.
  4. Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread.
  5. Bake in the oven until golden brown, about 15 minutes.
  6. Serve immediately with toasts or celery sticks.

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Comments


Sounds different and good Jm!! :)


Sounds great to me. 5 for you.


Oh boy, oh boy, oh boy!!! Do I even need to say any more? I am so saving this one!


I've NEVER heard of a dip with cornbread, but I luuuuvvvv both crab and cornbread. This is so different and sounds DELICIOUS! you have my 5 on this one! HAVE A GREAT DAY!


Five


I like the addition of cornbread on top.I have had this plenty of times without the cornbread.
Five from me


Wow! This is a crab recipe unlike anything I've seen before. I MUST try this! BIG 5...and thanks.


Ditto, And a 5 from me also :-)


AMAZING absolutely AMAZING and most certainly deserving of 5 forks!!!


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