Made This Recipe? Add Your Photo
Prep 20 mins
Cook 30 mins
This is one of our favorite dips, especially when it is crab season, like it is now. From ''Everyday Celebrations'' by Donata Maggipinto *NOTE* This recipe was adopted in a whirlwind open adoption in September of 2006. I haven't had the opportunity to make this recipe but when I do I will update!
- 2 tablespoons unsalted butter, plus
- 3 tablespoons unsalted butter, melted
- 1 large yellow onion, finely chopped
- 1 green bell pepper, seeded, deribbed, and finely chopped
- 3 stalks celery, finely chopped
- 3 cups fresh breadcrumbs
- 1⁄2 cup whole milk
- 1 lb fresh lump crabmeat, picked over for shell
- 1⁄2 cup minced fresh flat-leaf parsley (Italian)
- 2 tablespoons fresh lemon juice
- 1 teaspoon dry mustard
- 1⁄8 teaspoon cayenne pepper
- salt & freshly ground black pepper
- cracker, for serving
- Preheat oven to 375 degrees.
- Butter a 6-cup baking dish.
- In a medium skillet or saute pan, melt the 2 tablespoons butter over low heat.
- Add onion and cook until softened, about 3 minutes. Add bell pepper and celery and cook, stirring, for 2 minutes more. Remove from heat.
- Put 2 cups of the bread crumbs in a large bowl and gradually stir milk into crumbs. Mix well.
- Let stand for 5 minutes, stirring occasionally to make sure crumbs are moistened evenly.
- Add crabmeat, onion mixture, parsley, lemon juice and dry mustard. Mix well. Add cayenne, and salt and black pepper.
- Spoon mixture into baking dish. Place remaining bread crumbs in a bowl and stir melted butter into the crumbs.
- Toss bread crumbs to coat with butter. Sprinkle evenly over crab mixture.
- Bake until lightly browned, 25 to 30 minutes. Serve with crudités or crackers.