Andy Husbands's Hot Crabmeat Dip
By: Party Dips! by Sally Sampson
If you're in need of easy appetizer recipes for New Year's than look no further than this amazing Andy Husbands's Hot Crabmeat Dip. Hot appetizers never tasted better.
Makes2 cups
Ingredients
- 1 teaspoon olive oil
- 2 garlic cloves, finely chopped
- 1/2 cup mayonnaise
- 1 celery stalk, finely diced
- 1 small shallot, finely diced
- 1 tablespoon (to 2) fresh lemon juice, to your taste
- 1 tablespoon chopped fresh Italian parsley leaves
- 2 teaspoon peeled and grated fresh horseradish
- 2 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon red pepper flakes
- 1 cup fresh crabmeat, picked over for shells and cartilage
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 450 degrees F.
- Place a small skillet over medium-high heat and, when it is hot, add the oil. Add the garlic and cook, stirring, until golden, about 2 minutes.
- Place the garlic in a medium-size mixing bowl, add the mayonnaise, celery, shallot, lemon juice, parsley, horseradish, mustard, thyme, and red pepper flakes, and mix well. Using a spatula, lightly fold in the crabmeat. Season with salt and pepper.
- Transfer to a small casserole and bake until light brown, 10 to 15 minutes. Serve immediately.