Bertolli

Charleston Sauces Recipe List

Old Village Post House Inn

101 Pitt Street , Mt Pleasant, SC 29464
843-388-8935

Hot Crab Dip

Serves 4

Ingredients for Hot Crab Dip

1 oz Unsalted Butter
1 medium Yellow Onion, small diced
2 cups fresh Mushrooms, sliced
2 tsp fresh Garlic, minced
1/4 lb (4 oz) chopped cooked Spinach, squeezed dry of liquid
1 medium Red or Green Pepper, roasted, peeled & small dice
1 cup chopped Artichokes, squeezed dry
1 tbsp Flour
1 tsp Salt
1 tsp Pepper
4 oz Cream Cheese, softened
1 tsp Worcestershire Sauce
1 tsp Soy Sauce
1 tsp Tabasco Hot Sauce
1 1/2 tsp fresh Lemon Juice
1/2 lb Crab Meat (preferably fresh, and picked of shells)
1/2 cup Panko Bread Crumbs

Method for Hot Crab Dip

• Sauté onion and garlic in butter until onions are translucent. Add mushrooms and cook until mushrooms are soft, approximately 5 minutes.
• Add flour, salt and pepper. Cook over medium heat for 5 minutes.
• Add cream cheese. Simmer and stir until cheese is blended throughout.
• Add spinach, roasted peppers and artichokes. Add remaining ingredients except for crab meat. Blend well and remove from heat.
• Stir in crab meat.
• This can be stored in covered container and refrigerated for finishing just prior to serving.

To finish Hot Crab Dip

• Pre-heat oven 400 degrees.
• Place dip in baking dish or oven proof container. Top with Panko bread crumbs. Bake until top browns. Remove.
• Serve with warm pita bread triangles.

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