Horseradishy Hot Cornbread Crab Dip |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Oh boy oh boy oh boy! This hot dip from CHOW is such a taste treat. A wonderful appetizer that can be made ahead and refrigerated but do not add the salt until you are ready to bake. Ingredients:
6 tablespoons mayonnaise |
3 tablespoons creole mustard |
1 tablespoon horseradish cream |
2 teaspoons old bay seasoning |
1/4 cup minced celery |
1/4 cup minced onion |
tabasco sauce, to taste |
1 pound fresh crabmeat |
1 cup coarsely crumbled cornbread |
Directions:
1. Heat the oven to 400°F and arrange a rack in middle.
2. Place mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined.
3. Season with salt and Tabasco sauce, add crab, and mix until well incorporated.
4. Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread.
5. Bake in the oven until golden brown, about 15 minutes.
6. Serve immediately with toasts or celery sticks.
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