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Nov 15, 2004 07:16 AM


  • f

I usually make crab cakes for a Thansgiving appetizer. Thinking about doing something less labor intensive like a crab dip. Any advice (hot or cold)? Thanks!!!!!

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  1. How about an appetizer that has a more seasonal seafood. My family has fixed this for many years as an appetizer for Thanksgiving. From the original "Maryland Seafood Cookbook" Oysters Casino. Unlike clams casino they are not served in the shell but can be served with crackers or over toast.

    chop 3 slices of bacon & fry until almost cooked, add 1 small onion & a small stalk of celery,chopped & cook until tender, add 1 tsp lemon juice and 1 tsp salt, 1/8 tsp pepper, 6 drops worcester sauce, 4 drops of hot sauce and 1/4 tsp "Old Bay"
    Place 1 pint select MD oysters in a single layer in a foil lined shallow pan, spread bacon mixture over oysters. Bake at 400F until edges of oysters begin to curl, about 10 minutes,

    You can prepare the bacon, onion & celery ahead & do the final assembly after guests arrive. Makes 3 doz appetizers, 4 serving over toast as an entree

    1. n
      Newburyport John

      I have a hot crab spread recipe if you're interested. Let me know.

      1. This is a recipe I created in an attept to copy a crab and artichoke spread I have had in a restaurant. It is best spread on warm sourdough bread.

        Crab and Artichoke Dip:

        All the meat from 1 sm. Dugeness crab (about 3/4 lbs meat)
        1 - 14 oz. can artichoke hearts(packed in water)drained and chopped
        1 1/4 cups graded Parmesan cheese
        1 bunch green onions
        2 cloves of garlic, finely minced
        3/4 cup mayonnaise
        3/4 sour cream
        8 oz. cream cheese
        1 T Dijon mustard
        1 t Worcestershire sauce

        Mix all wet ingredients together, then add crab, onions and artichokes. Mix and cook in 350 degree oven until it just starts to turn a little brown on top. Makes about 3 to 4 cups.

        1. Here is an ancient cold crab dip that my mom used to make for special meals and serve with pumpernickle bread. I LIVED for this pale coral colored stuff. The recipe instructs "1 pkg. of crab". Once upon a time in my area, we had 8-10 oz. pkgs. of crabmeat in the freezer section, so that is what this means. Use your own judgement with quantity - lump, claw or other - you'll want crab in every bite. It is essential that the onion be grated, and don't be tempted to use a sweet onion - this need the punch of a good old full-flavored yellow onion.

          Dee Dee's Chilled Crab Dip

          1 tsp. grated yellow onion
          1 tsp. worchestire sauce
          4 Tbs. ketchup
          1 8 oz. pkg cream cheese, slightly softened
          a few tsp. sour cream
          1 pkg crabmeat, well drained

          Combine the ingredients throught the cream cheese in a mixer with paddle attachment and mix until smooth. Add enough sour cream to thin slightly. Fold in crabmeat by hand. Chill overnight and serve with pumpernickle bread. Minced circlets of fresh chive are a nice garnish.