Inspired by Pier 424 Seafood Market in New Orleans, a spicy, cheesy crab dip is perfect way to get the party started.
Add another dimension by baking it with charcoal; it's even better! Pier 424 serves this daily special to hundreds of hungry diners.
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 6-8 people
Ingredients
- 500g cheddar cheese softened
- 100g sour cream
- 100g mayonnaise
- 200g cheddar/mozzarella mix cheese grated
- (50g extra for the topping)
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1 tbsp. Worcester Sauce
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. cracked black pepper
- 450g lump crab meat, tinned
- 1 tsp. Old Bay Seasoning
Instructions
- Preheat your oven to Charlie Charcoal 180 °C / 356°F and add a small chunk of applewood (optional) for extra smoky flavour.
- In a medium-sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcester sauce, lemon juice, salt, and pepper. Stir together until combined, and fold in the lump crab meat. Taste for seasoning.
- Spread the mixture in a small casserole dish or skillet pan. Add the additional 50g of cheddar on top and bake for 20–25 minutes until heated through and bubbly.
Serve with a baguette, sliced up, and drizzled with olive oil. Place the bread slices on a baking sheet and toast in the Charlie Oven for 5 minutes to crisp up. Then serve immediately with the baked dip.
