There's something I need to get off my chest: I use canned crabmeat when making crab dip. If I'm going to dilute the flavor of the crab with cheese, herbs, and mayonnaise, why not use the canned variation?
My favorite canned crab is the kind they sell in the refrigerator section of Costco. It's fresh and full of meaty chunks of crab perfect for crab dip. Although I love a hot, bubbling crab dip, when tailgating, it's easier to serve cold crab dip.
This recipe from Tyler Florence pairs the chilled crab dip with herbed saltines and roasted tomatoes. Having tried these elements, let me tell you a secret: they're unnecessary! The dip is simply sublime on its own.
No fussy saltines or cherry tomatoes necessary. Seriously, my guests agreed, the creamy, tangy dip is so scrumptious by itself, you'll want to eat it with a spoon. Get the easy preparation method, after the break.
My little sister has spent the past two months in the Dominican Republic leading a small study abroad tour. To welcome her back home to California, I'm throwing a beach bonfire! Ten of our closest friends will meet us at the shore around 6:30. We'll watch the sunset and enjoy a fabulous meal. When we arrive at the ocean, I'll set out cheese, salami, crackers, and an easy homemade crab cocktail dip. For the main event, I'll heat up a bubbling pot of clam and corn chowder.
Unlike some crab dips, the natural flavor of the crab is not overshadowed by cheese and mayonnaise. Although these are ingredients in the dip, they don't over power the shellfish, instead they subtly highlight and enhance the plump and meaty chunks of crab. The lemon 