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An appetizer from the past By Chef Kady Guyton
I have a small collection of cookbooks from the 1950s and 60s. Seeing what was considered haute cuisine during the Eisenhower years is always good for a laugh, plus those old cookbooks often have useful information - like instructions for skinning and cooking a squirrel. A careful reader can also discover a few gems that have made it into the modern age mostly unchanged. These can usually be identified by their use of mayonnaise or cream cheese. Or in this week's recipe - both of those at once. Hot crab dip was a family holiday staple. I remember my grandmother making this from an ancient yellowed recipe clipped out of a ladies magazine. It's rich, so a little bit goes a long way. The crab is mixed with other things, then baked so using canned crab meat isn't that big a deal and it neatly solves the problem of what to make for a holiday party that travel wells and doesn't require a lot of fussy ingredients. Do an internet search for hot crab dip and the results are a little overwhelming. Some recipes are as simple as crab, cream cheese, mayo, bake. Others involve fancy cheeses and white wine. Quite a few incorporate artichoke hearts. The recipe below is fairly straightforward, feel free to customize it to your heart's content. This recipe does require a couple slightly specialized ingredients. One is a dash of Worcestershire sauce. If your house is lacking in this condiment, go buy a bottle right now. It will keep - unrefrigerated - for most of an average lifetime. Consisting of anchovies, tamarind, molasses, garlic and a lot of other things that shouldn't taste good together, Worcestershire sauce lends a slightly salty depth of flavor that can't be achieved any other way. It is also the secret weapon in a really good Bloody Mary. The other item you'll need to procure is a tin of Old Bay Seasoning. I don't normally recommend spice blends or brand names, but this stuff is really good and will save you buying a dozen other spices. Crab is very mild in flavor and Old Bay brings out it's high points. If it's not in the spice section of the grocery store, look near the meat counter. Once all the ingredients are assembled, mix and bake in an oven-proof dish. Serve to a crowd with crackers, vegetables and thin slices of French bread or toast. Bon appetite and happy holidays! Hot Crab Dip 1/2 package (4 ounces) cream cheese, softened Directions 2. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay Seasoning, if desired. 3. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. |
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