We spent quite a while in the Chesapeake in Maryland and fell in love with the famous steamed blue crabs there. We used to catch some occasionally from the back of the boat in a net, steam them, pick the lump meat from the body and then used the rest to make dishes like this ‘Hot and Spicy Crab Dip’, a local favorite. I used to make it with sour cream and mayo as is the traditional way, however I had to improvise once when I did not have sour cream and had guests coming over for cocktails. Instead of the sour cream, I used my own homemade yogurt and it was delicious. I include here a link to homemade yogurt from the Boat Galley. Carolyn Shearlock has some wonderful hints on how to make your own yogurt. It’s fairly easy but there are a few quirks that she discusses in detail. Homemade yogurt is so much better than the store bought kind and with your own culture, you can make as much or little as you like whenever you need it!
Ingredients
- 2 (6 oz.) cans lump white crab or fresh crab meat
- 2/3 cup Yogurt
- 2 (8 oz.) cream cheese softened
- 1 cup shredded Cheddar Cheese
- 1 cup Parmesan Cheese
- 2 tbsp Lemon Juice
- 1 tsp dry mustard
- garlic powder to taste
- 3 dashes of hot sauce
- 2 tsp Worcestershire Sauce
- Old Bay Seasoning to taste
Directions
- Preheat oven to 350 degrees F.
- Mix all of the above ingredients together. Keep a bit of Cheddar cheese and Old Bay to sprinkle over the top. Pour into a baking dish that has been sprayed with cooking spray.
- Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.
- Serve with crusty bread or crackers, hot out of the oven.
