Stella’s Summer Crab Cake Dip

gallery-1501276676-delish-crab-cake-dip-pinterest-2Stella’s Crab dip, sometimes referred to as Maryland crab dip, is a thick, creamy dip that is typically prepared from cream cheese and lump crab meat. Other primary ingredients such as mayonnaise may be used.Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zest–panko topping, this dip will be a party favorite—easy to put together, quick to bake, and quick to disappear, too.

Common lore states that we should only be eating shellfish, especially oysters, in months with the letter “R.” So we can help ourselves to all the oysters, mussels, and clams we can eat from September through April, but put the brakes on come May. What about year-round oyster bars? Or fried clam po’boys in the summer.

The “R” rule originally just applied to oysters, but gradually came to encompass all shellfish. There are a few theories about where it came from and what it means for all of us shellfish lovers.

The first and most compelling argument is that Red Tide most often occurs during summer months. This refers to high concentrations of an algae that is toxic to humans. If we eat shellfish that have absorbed this toxin, we can get pretty darn sick. The condition is known as “paralytic shellfish poisoning,” or PSP.

However, red tide levels are closely monitored these days and harvesting is banned during those times. Shellfish are also regularly inspected and tested for toxin levels. It’s not very likely that any shellfish reaching the market would contain harmful levels of the toxin.

Many shellfish, especially oysters and mussels, are also now farmed instead of harvested from the wild, further decreasing the chance of contamination.

The other argument for the “R” rule is that shellfish usually spawn during the summer months. A rest is needed to let the shellfish repopulate. Spawning shellfish also taste different than at other times of the year, and they have a flavor and texture that many people find off-putting.

Do you eat shellfish during the summer, We do. If you feel uncomfortable using fresh, in todays market basket almost every consumer can now buy good canned crab meat anytime of the year.

In our opinion, it’s best to talk to your fishmonger or restaurant server whenever buying shellfish that you plan on eating raw. They can tell you whether the shellfish were farmed or from the wild, whether they’re spawning, and answer concerns about food safety.

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Ingredients

For the dip
  • 12 oz. lump crab meat
  • 8 oz. cream cheese, softened to room temperature
  • 2/3 c. mayonnaise
  • 1/2 c. tartar sauce
  • 1 1/2 c. shredded mozzarella
  • 1/2 c. finely grated Parmesan
  • 2 tbsp. Dijon mustard
  • Juice of 1/2 a lemon
  • 2 cloves garlic, minced
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. Hot sauce, such as Tabasco
For topping
  • 1 c. panko bread crumbs
  • 2 tbsp. finely grated Parmesan
  • 2 tbsp. melted butter
  • 2 tsp. Old Bay seasoning
  • 1 tbsp. Sliced green onions, for garnish
  • RITZ Crackers, for serving

Directions

  1. Preheat oven to 400°. In a large bowl, combine all dip ingredients and stir until fully incorporated. Season with salt and pepper and transfer to a medium skillet. Smooth to fill it entirely.
  2. In a medium bowl, combine panko, Parm, butter and Old Bay. Toss to combine and sprinkle over the crab dip mixture.
  3. Bake until warmed through and bubbly, 18 to 20 minutes. Top with green onions and serve with crackers.

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