Meg's Hot Crab Dip.

Hot Crab Dip


Crab cakes deconstructed and topped with cornbread.

By Aïda Mollenkamp


Call it deconstructed crab cakes if you will, but the addition of cornbread makes it much more than that.

What to buy: Creole mustard has a great heat and works well in this recipe. Substitute Dijon mustard if you can't find it.

Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.”

Game plan: The crab mix can be made up to a day ahead of time (just leave out the salt until you are ready to bake it).

This recipe was featured in our Thanksgiving Southern-Style menu.

TIME/SERVINGS
Total Time: 20 mins
Active Time: 5 mins
Makes: 10 servings

INGREDIENTS
6 tablespoons mayonnaise
3 tablespoons Creole mustard
1 tablespoon horseradish cream
2 teaspoons Old Bay Seasoning
1/4 cup minced celery
1/4 cup minced onion
Tabasco sauce, to taste
1 pound fresh crabmeat
1 cup coarsely crumbled cornbread

INSTRUCTIONS

Heat the oven to 400°F and arrange a rack in middle. Place mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined. Season with salt and Tabasco sauce, add crab, and mix until well incorporated.
Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.
Beverage pairing: Hugues Beaulieu Picpoul de Pinet, France. With the crab and mayo, this dish has some richness that will be balanced nicely by this wine’s racy acidity. Its bright citrus and minerality is like squeezing a lemon on the shellfish.


See more recipes at: http://www.chow.com

This sounds really yummy!!!!

DO YOU HAVE A GOOD RECIPE FOR CORN BREAD BIG LOVE MARC

Marc this one from Waitrose sounds yummy. I think you can leave out the chilli. I put a little sugar in mine. I also use an iron skillet to bake mine in. And while the oven is preheating I put the butter in it to melt. And then that way the pan is buttered and the butter is melted for the recipe. I would use 1/4 cup sugar to make a sweet version.

Cornbread
Serves: 6 to 8
Ingredients
120g plain flour
120g fine cornmeal or polenta
1 tablespoon baking powder
1 teaspoon salt
2 medium eggs
284ml carton buttermilk
100ml milk
50g butter, melted and cooled
1 fresh red chilli, finely chopped (optional)


Method
Butter a 20cm baking tin and line the base. Preheat the oven to 200°C/gas 6. Combine the flour, cornmeal or polenta, baking powder and salt in a mixing bowl. Then beat the eggs with the buttermilk, milk and melted butter in another bowl. Add the chilli, if using, and stir in. Pour the egg mixture into the dry ingredients and stir to a smooth batter.
Pour into the prepared tin. Bake for 20-25 minutes until golden brown, firm and beginning to pull away from the sides of the tin. Cut into squares while still warm and serve straight away.
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