Every now and again, I get a big craving for Maryland crab dip.
When we lived in Maryland, everyone had a favorite crab dip–and it was easy to find. You could buy it in the supermarket, order it from a restaurant (sometimes slathered on a homemade pretzel!), and of course someone would bring it to the football parties.
Good crab dip isn’t quite as easy to find in St. Augustine. O.C. White’s, just steps away from the inn, has a crab and spinach dip appetizer. And Hurricane Patty’s has one with red and green peppers in it (if that’s your fave, I apologize–I just don’t like green peppers with crab). I’m sure other restaurants have it too–please share the ones you’ve found!
Bringing Maryland to Florida
Lately, we’ve come up with a way to enjoy a little taste of home here in St. Augustine.
Last year, the hub decided that he should start to steam his own crabs. I objected–because as much as I love the taste of steamed crabs, I hate the lingering smell in the house.
Luckily, the hub was undeterred. After some research, he found an outdoor propane steamer/cooker by Bayou. It steams the crabs outside on our deck, where the smell can dissipate (and where it’s much easier to clean the steamer using a hose and brush). After a few burnt attempts, he is an expert at steaming up those Chesapeake beauties.
Of course, ours aren’t from the Chesapeake. But BJ’s seafood (now owned by Hurricane Patties) gets live blue crabs on the regular, and that’s when we grab a pile and steam them up. If there are any crabs left over, we pick them all and use the crab meat in either a soup or a dip.
If you’d like to make a crab dip of your own, here is one of the recipes that I like:
Sandy’s Maryland (MarinLand) Crab Dip
1 tbsp butter
2 packages cream cheese (8 oz. each)
1 tsp horseradish sauce
5 dashes datil pepper sauce (if you don’t have this St. Augustine Florida favorite, you can substitute tabasco sauce)
1/2 lb. crab meat (meat from 2-3 crabs depending on size–or backfin from 4-5 crabs)
1/2 cup finely minced onion
1 tsp Worcestershire sauce
1/2 tsp. Old Bay seasoning (or more–we go heavy on Old Bay)
1-14 oz. can artichoke hearts
1/4 cup parmesan cheese
Saute the onions in the butter until they are softened but not brown.
Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and datil pepper sauce. Stir until well blended.
Fold in the artichokes and crab meat. I do the artichokes first, and then the crab separately. If you’re using backfin, fold carefully so you don’t break up the lumps.
Put the mixture in a shallow baking dish (about 1-1/2 inches deep).
Sprinkle the parmesan cheese evenly over the top
Bake in a 400 degree oven for 30 minutes. The cheese should be brown on top and the sides should be bubbling.
Enjoy!!!