Baked Crab Dip #FishFridayFoodies

My friend, Sue of A Palatable Pastime, volunteered to host us this month and chose a theme of "Fish in a Dish".  Sue requested that we all offer up a recipe that goes into a dish and then into the oven to help warm us on these cold winter days.

My first thought was my Seafood Lasagna but I had already shared that with you long before I ever thought of starting FFF.  So I started planning my Christmas entertaining and the dishes I would serve, knowing that somewhere in those many parties, get togethers and potlucks, a baked fish or seafood dish would be the perfect addition.

When planning our Santa Party last weekend I decided that I wasn't going to cook but rather order up pizzas and salads to be delivered after Santa's visit.  I wanted to have lots of snacks and appetizers to hold people over as we waited for Santa to arrive and while the kids were busy telling him what was on their wish list this year.

I decided to make one of those appetizers a baked crab dip and I am so glad that I did.  It was rich, creamy and a delightful addition to the table.  And it gave me an excuse to use this adorable Rudolph baking dish.

Baked Crab Dip

1 (6 oz) can premium lump crab meat
1/2 c. Miracle Whip
4 oz. cream cheese
juice from 1/4 of a lemon
4-5 chives
handful of flat leaf Parsley
Dash of hot sauce
Italian Bread Crumbs
French Baguette, cut into slices

Place crab, Miracle Whip, cream cheese, lemon juice, chives, parsley and hot sauce into the bowl of a food processor.  Pulse 4-5 times until well combined.   Spoon into an oven safe serving dish and sprinkle with bread crumbs.  Place in a preheated hot oven, 425*, for 15 minutes or until the top is browned and the mixture is hot and bubbly around the edges.  Serve with slices of a good, crusty baguette.   Print Recipe

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