Food aversions. Everyone has them, and generally, when we decide we don’t like a certain food, we avoid it at all costs. Certain vegetables and meats are big turn offs for people, but I don’t think I’ve ever met a vegetable I don’t like. My aversions are things that most people – even the pickiest of eaters! – love. I try to push the boundaries with things like lemon juice in my food – something I never, ever liked but in the past few years have grown fond of – but there are other things, like maple syrup, that I will never, ever like.
My unofficial official list:
– Maple syrup
– Cooked cream cheese (and cream cheese sushi- no thanks)
– Cottage cheese
– & a few others that I have listed here
Regardless, I’ve had this hot crab dip recipe from Martha Stewart printed for at least a couple of years now, sitting and waiting in the back of my recipe folder patiently, hoping that one day I would give it a try. Once I saw that Alexandra’s Kitchen (seriously love her) had made it a few months ago, I decided that my food phobias needed to move over and that I just had to give it a go. I had some (real – can’t eat imitation!) crab meat in my fridge that needed to be used and I thought, well, if it doesn’t work out, no harm done. I modified the recipe to cut through that strong cream cheese flavor, and even though I didn’t enjoy chopping the parsley (it just smells like super strong grass to me!), I actually really, really enjoyed it in this dish which makes me want to re-examine my distaste for it.
All I have to say is sorry, Dad, for picking out the parsley on all of your pasta dishes for a couple of years – I don’t know what I was thinking!
PS- if you need a recipe to use up some of your leftover corned beef from St. Patrick’s Day, look no further than here!
- 2 Tbsp butter
- 1/4 cup red onion, minced
- 1/4 tsp cayenne
- 3/4 cup heavy cream
- 3/4 tsp Old Bay seasoning
- 4 oz cream cheese, cut into about 4-6 pieces
- 6 oz sharp white cheddar, shredded
- Juice from half of a lemon
- 2 Tbsp Worcestershire
- 8 oz lump crab (you can also use claw meat here - I don't think it would make a difference)
- 1 tbsp chopped parsley
- Paprika, for sprinkling on top
- 1/2 Tbsp butter to dot on the top
- 1 baguette, sliced, for serving
- Preheat the oven to 400 degrees. In a medium saucepan, melt the butter over medium heat. Once melted, add the onions and cook until translucent, about 3-4 minutes. Add the cayenne and Old Bay, stir to combine then add the heavy cream and bring to a simmer. Whisk in the cream cheese, a couple pieces at a time until incorporated before adding the next pieces. Once melted and smooth, add in the cheese, a handful at a time, whisking to combine. Stir for another 2-3 minutes until creamy and smooth then remove from heat. Add the lemon juice and worcestershire and stir to combine. Fold in the crab meat and parsley, gently, then transfer to an oven-proof baking dish.
- Top with paprika, and dot the top of the dip with the 1/2 Tbsp butter (just break apart the butter with your fingers and scatter on the top). Bake until the top is golden and bubbly, about 20 minutes. Remove from oven and serve with a sliced baguette.