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- Well hey everybody,
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I'm here in the kitchen with mama today
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I love cooking with ya.
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Well, since we're here in Savannah
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we've got access to all this great local seafood.
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- Especially the blue crabs.
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And I'm catching 'em right now,
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so I'm in the mood to do--
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- [Paula] Oh that's wonderful.
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- Like a nice spicy crab dip.
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- Listen, you don't go to a party in Savannah
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without your tomato sandwiches
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and your shrimp or crab dip, or both.
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- And a good hot crab dip.
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Well, you can do it a few different ways.
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- Well put me to work son.
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- I need you to open up that mayonnaise,
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and get us a half cup.
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So I'm gonna start out with a cup
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of pepper jack cheese.
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- That pepper jack y'all is gonna
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give it a little bite.
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- 'Cause this is a hot, spicy dip.
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We're gonna add a little hot sauce to it.
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- And the cheese that I'm using
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is gonna have pepper flakes in it.
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- All right in with the mayo.
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- All right, eight ounce package.
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- Eight ounces of cream cheese,
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and it's been softened.
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- [Paula] May I go ahead and start--
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- Now we're gonna use our little hand mixer on this,
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but after we put in our crab
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because we don't want our crab to be beat to death.
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And I'm also gonna give you the juice of two limes.
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- And that should help blend it together,
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and make it a little easier too.
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- This looks delicious, son, already.
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- In with a little bit of lime juice.
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- I'm gonna go ahead, son,
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and add one teaspoon of hot sauce.
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- [Bobby] That's a lot of juice in that lime too.
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- I'm telling you, that was a juicy lime.
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- And a little bit of salt and pepper.
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- Looks like half teaspoon of pepper you got lined up.
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- Fourth of a teaspoon of salt.
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Not much salt, y'all because, you know,
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crabs live in salt water
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their own salt to the party you might say.
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- About the limes, tell 'em about that little trick you use.
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- If you drop 'em in the microwave
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or 15 seconds you'll get a lot more juice from 'em.
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All right, I'm gonna take two cloves of garlic here
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Chop 'em up a little bit.
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- I love what cream cheese does to hot dip, son.
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- It adds a lot of flavor.
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- That's mixed up really, really well,
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and I'm gonna be chopping your tomatoes.
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Does the recipe call for--
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- I need you to dice 'em.
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It calls for two medium tomatoes,
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those are kind of small
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so we got three of 'em.
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- So you just want these diced.
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Chopping these onions.
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I'm gonna drop some green onions in there.
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And it looks beautiful already, doesn't it?
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- [Paula] It does look beautiful.
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- [Bobby] Love the color.
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- And the tomatoes are gonna add
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a wonderful little flavor and color to it.
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This is gonna be great.
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- And I'm gonna finish it off
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with a little bit of basil.
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Love it mixed with tomatoes,
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you know what I'm mean,
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like in a tomato pot?
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- [Bobby] And also in this crab dip it's gonna be great.
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- So you think that's enough, son?
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Does that look tomatoey enough for you?
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- I think so, don't you?
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- I think so too, yeah.
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- I sure do smell it.
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All right, so you've got
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your little casserole dish out here for us.
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- How about it I give it a quick little spray?
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And the oven on 350 please.
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- You know, the thing about a crab dip,
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really with everything,
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what you've always told me is to go right by the recipe
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the first time you make something--
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- And then anytime after that
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So you could, you know, there's a couple
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different variations that you could do with this crab dip.
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And finally, I'm gonna add about a pound of crab meat.
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- All right, you're using lump.
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- Mm, oh it's so good.
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- I know, it is good.
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- [Bobby] We're gonna cook it at 350
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for about 30 minutes.
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We're taking it easy today, y'all.
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And we made a wonderful crab dip
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a few minutes ago, y'all.
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- We've got fresh basil,
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some pepper jack cheese.
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- [Bobby] Fresh blue crab.
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- Uh-huh, a pound of lump blue crab.
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Now I'm gonna just chop a little fresh avocado
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to put on top of our dip,
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just to kind of green it up.
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- Oh I'm sorry (indistinct).
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- [Bobby] It's really hot, so be careful.
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Is it hot, is it hot season wise?
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- It's got a little of my hot sauce in it, not much.
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- Oh my gosh, it's out of this world.
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- Very good, very rich.
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- I love the avocado with it.
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We gotta balance this out
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because that's really, really,
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I mean let's face it,
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that's a heavy dish, it's kind of fattening.
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- No, it's perfect for like appetizers
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when you're standing around getting your meal ready.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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Love and Best Dishes Y'all.
