Blue Crab Dip

By Katherine

Hey, that’s not our yard. There’s grass!

I recently went to a conference that was close enough to the folks’ house in the Maryland suburbs I could squeeze in a trip home. Squeezing in a trip home, also means squeezing in a few crab dishes. With a bushel running around $170, I chose instead to splurge on a pound of lump crab meat, which was, well who knows, my sister paid. The old forgot my wallet trick works every time.

You can make this with any old crab meat, but it won’t be the same. Blue crabs from the Chesapeake are unparalleled. Don’t use imitation meat.

Blue Crab Dip

• 1 lb lump crab meat (not backfin)
• juice from 1/2 lemon
• 8 ounces cream cheese, preferably at room temperature
• 1 tsp hot sauce
• 1/4 cup Romano or Parmesan, plus extra for dusting
• 1/2 tsp Worcestershire sauce
• 1/2 tsp-1 tsp Old Bay Seasoning
• 2 tbsp fresh chopped parsley
• salt/pepper to taste
• toasted baguette slices

Combine all ingredients in a large bowl. Stir to combine. Place in a casserole dish and dust the top with additional Romano or parm. Cook at 375 until top is golden and the dip is bubbly, about 20-25 minutes. Allow to cool slightly. Serve with toasted baguette slices.