But that isn’t the theme of the day which is … Crab, and another of one the fabulous recipes featured on Tide an Thyme, the most delicious creamy crab dip you will ever sink your teeth into. Fingerlickingly good doesn’t even come close to describing it. Did that pique your curiosity? Have a look after the jump.
Ingredients (4 servings) :
* 200g fresh crab meat
* 225g cream cheese (I used Philadelphia Light)
* 120g sour cream
* 2 Tbsp mayonnaise
* 1 Tbsp lemon juice
* 1 tsp Worcestershire sauce
* 1 tsp mustard powder (I ground mustard seeds in a mortar)
* 100g grated cheese (I used comté)
* a pinch garlic salt
The crab meat I bought came shredded and free from any cartilage, but if yours still has the cartilage in it, you should remove it before moving on to the next step.
In a large bowl, combine the cream cheese (which you will have softened beforehand), sour cream, mayonnaise, lemon juice, Worcestershire sauce, ground mustard seeds and garlic salt and mix all the ingredients together until you have a smooth blend. The original recipe suggested adding some milk for a creamy finish but I found any addition to be unnecessary. Stir in half of the grated cheese and finish by carefully folding the crab meat into mixture.
Pour into 4 ramekins and top with the remaining cheese. Bake at 180°C for 20 to 25 minutes, until the ramekins are topped with a lovely golden crust. Serve hot with some bread, either a fresh baguette or just plain sliced bread cut into triangles.