This is a scaled down and updated version of an immensely popular crab dip. I got my inspiration from Riordan’s in downtown Annapolis. There, we used to make 10 gallons of crab dip at a time, more during the U.S. Boat Shows.
Serve with toasted Italian bread slices or tortilla chips.
2 pounds cream cheese
2 shallots, diced
1/2 cup green onion, diced
1 cup salsa
1 can Rotel tomatoes, drained
1 cup nacho cheese
1 tsp. horseradish
1 tbsp. garlic, minced
1/4 cup lemon juice
1/2 cup dry sherry
2 tbsp. old bay
1 pound lump crab meat, picked and patted dry.
Soften cream cheese in microwave. In a pot heat up all ingredients except crab meat and cream cheese. Bring to a slow boil. Be careful!! It may splatter! Simmer 5 minutes, stirring constantly. Add cream cheese, mixing in completely. Fold in crab meat.
help! last minute clarification needed. Grew up with riordan's crab dip and promised it to try to make it for old friends this weekend. What kind of salsa and what kind of nacho cheese (block, liquid, brand?!)
ReplyDeleteAt Riordan's we used Pace medium salsa but the brand of nacho cheese varied. Any of the popular dipping cheese should be fine, Frito-Lay, etc.
ReplyDeleteBy nacho cheese, are you talking about something already in dip consistency? Or are you talking about something like velveeta?
ReplyDeleteI lived down the street just outside of gate 3 of the naval academy, and I ate this every single week. I miss it so much!