Hot Crabmeat Canape (or cold dip)

  • Can (?) of crabmeat
  • 1/4 cup lemon juice
  • 8 oz. package cream cheese (low fat okay)
  • 1/4 cup heavy cream (or milk)
  • 1/4 cup (or 2 Tablespoons) mayonnaise
  • 1 teaspoon minced onion (or more)
  • 1/2 clove garlic, crushed (if there’s time)
  • pinch of salt
  • 1/2 teaspoon Worcestershire sauce
  • 2 drops hot pepper sauce
  1. Pick over can of crabmeat (or get kind without tendons, or whatever).
  2. Marinate in lemon juice for 1 hour and drain (or add squeeze or two or three from fresh lemon or a bit of lemon juice).
  3. Whip cream cheese and cream until smooth. Beat in mayonnaise.
  4. Add onion, garlic, and salt.
  5. Mix cheese mixture and crab together.
  6. Add Worcestershire sauce and hot pepper.
  7. Spread on salted crackers and broil until brown and bubbly (or just serve as a cold dip).
  • Rarely served hot …

One of Ruth Goucher Shoemaker’s stapes from pre-1970. (Parenthetical notes are hers.)

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