I'm not going to lie, this is stolen from the south. This is Carolina crab dip adjusted to fit the perfect Pacific Northwest potluck.
There are a few things that the south does better foodwise than anywhere else -- spicy shrimp and grits, oyster roasts, Calabash shrimp, hush puppies and CAROLINA CRAB DIP.
Since we're in crab country in the Pacific Northwest, I thought I'd share my crab dip recipe. Admittedly, it's taken from the Oceanic Restaurant, one of the most well-known restaurants in Wrightsville Beach, North Carolina. It is a must-stop for because of the incredible views!
OCEANIC'S FAMOUS CRAB DIP
1 Tablespoon minced garlic
2 Tablespoons butter
1 Tablespoon all-purpose flour
1 cup mayonnaise
8 ounces softened cream cheese
1 Tablespoon fresh lemon juice
1 Tablespoon horseradish
2 dashes of Tabasco sauce
salt and pepper to taste
1 pound crab (the recipe calls for Backfin crab but since we're in the PNW, let's go with Dungeness)
Saute the garlic in butter under tender. Add the flour, cook for about five minutes and stir constantly. Remove from heat.
Stir in the mayo, cream cheese, lemon juice, horseradish, Tabasco, salt and pepper. Fold in the crab. Spoon into a baking dish and bake in a 375 degree oven for 15 minutes until golden brown and bubbly.
*Recipe from Seaboard to Sideboard from the Junior League of Wilmington NC