It's a Shore Thing, Crab Dip With Your Cocktail

One of the best kept secrets known to New Jersey locals are the miles and miles of beaches from one end of the state to the other.  The fact is, our shores are some of the most beautiful in the world with sugar white sand and waves even the most seasoned surfers love. Lucky for us, a trip to the beach can be a day trip or a long summer vacation. Just an hour of cursing traffic on the Garden State parkway and paradise is all ours.  

Jersey shore crab dip captures all that beachiness on a cracker, perfect with a cocktail and a spectacular sunset.  Crabmeat, with it's bright, fresh flavor is sold canned at the fish counter and already cooked.  A bonus when you want it home made with minimal effort. Don't splurge on the extravagant lump stuff because it'll get lost in the dip.  Less expensive backfin crabmeat is just fine and equally flavorful.  This, mixed with horseradish and grainy mustard gives the dip a kick without ever overpowering the sweet essence of the crab and the Jersey shore.

Jersey Shore Crab Dip

Prep time: 10 minutes

Makes: about 1 1/2 cups

8 ounces backfin crabmeat

4 ounces cream cheese

1 teaspoon Worcestershire sauce

1 teaspoon bottled horseradish

1 teaspoon grainy mustard

3 scallions, trimmed and chopped

In a food processor, puree half of the crabmeat, cream cheese, Worcestershire, horseradish, mustard and half of the scallions.  Pulse in remaining scallions and crabmeat just to combine.  Place in a bowl and serve with crackers, veggies or chips.

Summit Patch food columnist, Amy Currie, a mother of three and teacher at the   Kings Cooking Studio in Short Hills, is the author of Memoirs of a Home Cook, Every Great Recipe Has a Story and her latest cookbook, Secrets of a Home Cook. You can e-mail her at summitpatchdish@gmail.com. Check back every Thursday for the latest installment of Summit Dish.

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