Chef Anthony’s Crab Dip Recipe

This appetizing Jumbo Lump Creamy Crab Dip recipe comes from our October Chef of the Month – Anthony Hunt!

crab dip 2.jpg


1-pound jumbo lump crab meat
1 Cup white wine
1 pound 8 ounces Philadelphia cream cheese
1/2 ounce of shallots diced fine
1 tablespoon of seafood seasoning or blackening seasoning
2 tablespoons of chopped Italian parsley
One teaspoon of fresh:
Salt and pepper TT
Slivered almonds


  1. Sauté shallots with a little olive oil 2 minutes.
  2. Add white wine, reduce down by three-quarters volume almost dry. Culinary term au sec.
  3. Remove from heat and fold in all the ingredients except for almonds and crab meat. Make sure cream cheese is completely melted and smooth.
  4. Fold in crab meat gently into mixture, so it does not break up into chunks

Chill for 1 hour until firm.

This is an extremely versatile recipe, you can slice little pieces of bread, put the mixture on top and sprinkle almond slivers and bake until light brown. Another option is to bacon cast-iron molds until lightly browned. This recipe is a great party idea and very easy to make.


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