I love anything crab. Add ooey gooey cheese to the crab and I’m a happy person. If I’m at a party and there’s crab dip, that’s where you’ll find me. This is my version of a hot crab dip and I’m sharing with you my secret ingredient that I add to it. I didn’t want to leave this out of the recipe and I know this secret ingredient isn’t readily available but that’s what makes this dip so special. If you can find it, add it! You won’t be disappointed. That secret ingredient is, Nduja. A spreadable pork sausage that adds a ton of flavour. Everything about this dip is amazing and everyone will be asking you about it, trust me. Just remember where to tell them to go to get it. Enjoy!
CRAB DIP WITH CREAM CHEESE, GRUYERE, CHEDDAR, PARMIGIANO-REGGIANO AND NDUJA
Recipe by Mark Calaminici | Food Loves Company
250g cream cheese, softened
60g or ¼ cup sour cream
60g or ¼ cup mayonnaise
Juice of half a lemon
White wine, just a splash
1-2 garlic cloves, finely chopped into a paste
1 tsp. smoked paprika
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
1-2 tbsp. of Nduja, softened or lightly heated to mix in easily
5g or 2 tbsp. fresh chives, finely chopped, save some for garnish
150g 3 cheese blend (Gruyere, old cheddar, coarsely grated. Parmigiano-Reggiano, finely grated)
400g or 1lb crab meat, drained and broken up a bit
1. Preheat oven to 350 degrees.
2. In a large bowl add everything except the crab meat and cheese. Mix everything until smooth and incorporated. Add the crab and some of the cheese (save some to put on top) and gently fold in to incorporate. Transfer to a cast iron skillet or baking dish. Place in oven for 20-25 minutes until cheese has melted. Broil for a couple minutes if you want to brown the cheese and then garnish with some chives. Grab pita, crackers, bread or a big spoon. Enjoy!