Fresh Dungeness crab is the type of sustainable seafood I can never get enough of. The irony is that I rarely eat crab. Perhaps this is why it is such an exciting, novel experience for me. When we do purchase it, I like to go the whole nine yards: buy a whole live crab for myself, be sure to have all the appropriate utensils, bibs, table coverings (as it is a mess eating it from the shell), and the perfect dips (most often garlic, lemon, butter) to drown the meat in before it winds up in my mouth. Usually after the eating ritual has taken place, I am left wanting more (truthfully, I’m not sure whether I am wanting more because I am hungry or whether it is wanting the ceremony of eating crab from it’s shell to continue).
If you are the type of person who also loves crab and doesn’t want the mess that shelling a crab brings to the table, then I would recommend buying shelled crab from your seafood monger or simply purchasing it in a can. For all you crab lovers out there, here is a hot crab dip recipe:
- 375g (12oz) cream cheese
- 75 ml (5 tbsp) real mayonnaise
- contents of a pouch of Gourmet du Village hot crab dip mix seasoning
- 2 x 170g (6oz) cans crabmeat, drained and flake
- Preheat oven to 350° F (175° C).
- In a medium bowl, combine the cream cheese, mayonnaise, crabmeat, and hot crab dip mix. Spread mixture into a 1 quart (1 litre) baking dish. Baked for 30 minutes in the preheated oven.
- Remove baked crab dip from the oven, and stir well. spoon the mixture into a heat proof dish or a Gourmet du Village dip warmer and serve hot with chunks of bread.
Gourmet du Village hot crab dip seasoning mix and dip warmers are available in the Cannery Store.
Recipe source: Gourmet du Village