Living in Idaho has its perks. Summers aren’t too hot, lots of beautiful mountains and rivers to enjoy, the endless hillbilly and potato jokes :/ All those wonderful qualities aside, fresh seafood isn’t one of them. I am positive this dip would be exceptional with fresh lump crab meat, but canned crab does just fine in a pinch.
This dip is one of my favorite appetizers. It’s a copy-cat recipe I created mimicking the hot crab dip at a local restaurant I enjoy. Served with crusty bread I can make a meal out of it. I think it would also make a delicious filling for stuffed mushrooms!!
*I usually double this recipe and bake in a 9 inch pie plate