The trip ignited our love for seafood, so we had a Low Country Boil last night. I like to say that it was in honor of Brent being done with Plebe summer, but the truth is that I just love, love, love crabs. I also got a little adventurous and did my best to recreate Miss V's dip to serve alongside these guys:
I think Miss V's dip was probably a little better (probably thanks to better crab meat than what we were able to get at Sam's) but I did one thing she didn't - baked up a couple baguettes, sliced them thin, drizzled them with a little EVOO and made my own homemade crostini. I am such a sucker for homemade bread!
Hot Crab Dip
2 packages 8-oz cream cheese
2 tablespoons mayonnaise
14 oz. crabmeat (we used 16)
4 whole green onions, sliced
2 tablespoons whole milk (all we had was 2%)
2 tablespoons horseradish
+1 teaspoon worcestershire sauce
+1/2 teaspoon Old Bay seasoning
1/2 teaspoon salt
Freshly ground black pepper
5 dashes tabasco
1/4 cup slivered almonds
+1/4 cup grated parmesan cheese
Place cream cheese and mayonnaise in a mixer fitted with a paddle attachment. Beat to combine.
Add remaining ingredients, except parmesan cheese, and beat gently until just combined.
Spread into a heatproof baking dish. Sprinkle with parmesan cheese, and bake at 375 for 20-25 minutes, or until golden and bubbly on top. Broil if needed :)