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I'm Paula Deen, and today I'm heading for the docks,
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cause it's blue crab season.
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And the only thing more fun than catching crabs
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So first I'm gonna show you how to make up crab dip,
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it's spicy and tangy and just perfect.
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The first recipe I'm starting
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with today is Savannah crab dip.
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Now there are several different variations that you can do,
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but this recipe came from one of the Matthews children
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and the Matthews had been in the seafood business
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They cut their teeth on seafood.
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So I really like this one.
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And this is the one I want to share with you today.
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I'm gonna start by grating a little Jack cheese.
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and I'm gonna toss it in to our crab meat,
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which you can see I'm using
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a wonderful solid white lump meat.
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And I'm gonna use just Parmesan cheese and green onions.
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You know, in Savannah, it doesn't matter what we're doing,
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you would not have any type of function,
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especially a cocktail party,
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without a hot crab dip.
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We're gonna put a few tablespoons of Worcestershire,
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and a little bit of lemon.
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And lemon just seems to go with seafood,
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you know, especially crabs.
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And I've got some roasted garlic here
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that we've roasted off.
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Now, if you don't want to fool with that,
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that's quite all right.
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You can use a chopped raw garlic.
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So we're just gonna put a couple of cloves of that in.
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A little salt, a little dry mustard,
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about a half a teaspoon.
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just in case our Jack cheese ain't hot enough.
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A little fresh ground pepper.
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And then we're gonna bind it with our mayonnaise.
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And we're just gonna fold this together rather gently,
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because we want our lump crab
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to still be in nice chunky lumps
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when we get through with it.
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So all we're gonna do is just
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put this into our casserole dish
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and throw it in the oven.
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And we're gonna bake it until it's just bubbly.
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Now, if you're having a cocktail party
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and you're gonna be eating over a period of time,
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you can also put this in a chafing dish.
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But see how nice that is, and how quick and simple?
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We're just gonna put it in our preheated oven.
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My crab dip should be ready,
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and I've got the neatest chafing dish here.
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It's actually kind of like a trivet.
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The holes in the trivet
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is gonna allow the heat to come through,
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so that's gonna do great keeping our crab dip hot.
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You know, I have to say,
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that Matthews family really knows what they're doing
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when it comes to seafood.
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And I think they've got another winner here
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Well, look, it's hot as a $3 pistol.
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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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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
