In honor of the NFL Playoffs,, we
celebrate with a treat...Crab Cake Dip. Dana
Bowen, who's the Executive Editor of Every Day With Rachael Ray told
Tonia's Kitchen
there's a twist to this dip, nothing fried. To get that crispy crunch
that offsets the sweet and soft crab, Dana told Tonia she uses crushed
saltine crackers, which provides the cake for that crab. Serve it all up
with celery sticks. Your Patriots fans will feel like your party is
right in the middle of Boston Common!
1 1 pound
container
lump crab meat, drained and picked over for shells
Directions-
Preheat the oven to 400 degrees . In a
medium bowl, mix the first 8 ingredients; season with Old Bay, salt and
pepper. Transfer to a 2-qt. baking dish; smooth the top. Sprinkle with
the crushed saltines. Scatter the butter slices over the saltines.
-
Bake until golden brown and bubbly, about 25
minutes. Garnish with the chives. Serve with the celery and saltines
1 8 ounce package cream cheese, at room temperature 2/3 cup chopped celery 1/2 cup tartar sauce 1/3 cup minced onion 3 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce Old Bay Seasoning or chili powder, to taste 3/4 cup finely crushed saltines (about 1/2 sleeve) 2 tablespoons cold butter, thinly sliced Chopped chives, for garnish Celery sticks and saltines, for dipping
