Deviled Crab Dip

We had a party this month, and we decided to go with a “Low Country” theme. The dishes were supposed to represent cuisine from the eastern parts of the Carolinas and Georgia near the Atlantic coast. In case we have any readers from that region, we want to emphasize the word “supposed” in the previous sentence.

Our attempts to duplicate that cuisine is severely hampered by our limited access to the ingredients of the region. Nonetheless, this dip proved to be a star at the party. We found the recipe in the most recent Family Circle. The link is here, but we also copied the recipe below.



1 cup light mayonnaise

2 eggs

¼ cup fresh lemon juice

¼ cup milk

1 Tbsp Old Bay Seasoning

1 tsp dry mustard

1 lb. crab claw meat

1 sweet red pepper, diced

½ cup diced onion

2 ribs celery, diced

1 cup + 2 Tbsp plain bread crumbs

2 Tbsp olive oil



1. Heat oven to 375 degrees F. In a large bowl, whisk together mayonnaise, eggs, lemon juice, milk, Old Bay Seasoning and dry mustard. Carefully fold in crab, red pepper, onion, celery and 1 cup of the bread crumbs.

2. Transfer mixture to a shallow 1½-quart oven safe baking dish. Sprinkle remaining 2 Tbsp bread crumbs on top and drizzle with olive oil. Bake at 375 degrees for 30 minutes. Broil on HIGH for 2 minutes or until browned. Serve with crackers.

Makes 24 servings

Prep Time: 15 minutes

Bake: 30 minutes

Broil: 2 minutes

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