Hot Crab Salsa Dip
Published by William Morrow
Because I get so many requests whenever I serve this dip, I have gotten in the habit of printing out the recipe before the party. Be sure to use a very thick salsa. If it seems watery, drain in a wire sieve before using. Shrimp salsa dip sounds like a good idea too, but, unfortunately, shrimp can easily turn tough if heated for too long—stick to the crab version.
Make-Ahead: The dip can be prepared up to 8 hours ahead, then baked just before serving.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, game day
Recipe Coursehors d'oeuvre
Five Ingredients or LessYes
Taste and Texturecreamy, rich, savory, spiced
Type of Dishdip/spread
- One 8-ounce package cream cheese, at room temperature
- 1 cup mayonnaise
- 1 cup chunky tomato salsa
- 1 teaspoon Worcestershire sauce
- 1 pound fresh crabmeat, picked over to remove cartilage and flaked
- Hot red pepper sauce
- 1/3 cup fresh bread crumbs, preferably from day-old French or Italian bread
Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 1-quart round baking dish.
With a rubber spatula, mash the cream cheese, mayonnaise, salsa, and Worcestershire sauce in a medium bowl until combined. Stir in the crabmeat. Season with hot pepper sauce. Spread in the baking dish. (The dip can be prepared up to 8 hours ahead, covered tightly with plastic wrap, and refrigerated.)
Sprinkle the bread crumbs over the dip. Bake until the dip is bubbling, about 30 minutes or slightly longer if refrigerated. Serve hot.
2002 Rick Rodgers