Easy Buffalo Peekytoe Crab Dip
Time: 30 minutes
Take your menu up a notch with BUFFALO PEEKYTOE CRAB DIP. It will be a crowd favorite at poker night, while watching the big game, or at a family dinner.
Sourced locally from Mount Desert Island, ME, this premium crab meat is a Browne Trading staple. Our owner, Rod Browne Mitchell, coined the term back in the ’90s when he discovered that the sweet flavor and incomparable whole body portions had not properly reached kitchens. After seeing the crab’s picked-like toe on the edges of its legs, he began calling it “Peekytoe,” which can now be found on menus across the U.S.
INGREDIENTS
Yield: 6 servings
- 8 oz cream cheese (softened)
- 8 oz Peekytoe Crab Meat
- ¼ cup sour cream/creme fraiche
- 1 tbs mayo
- 1 cup of grated cheddar
- 2 tbs hot sauce (Frank’s, sriracha, etc.)
- 1 tsp garlic
- 2 tsp Old Bay Seasoning
- 2 tsp Worcestershire sauce
- Scallions or chives for garnish
PREPARATION
Step 1
Preheat oven to 350 F.
Step 2
Combine all ingredients in a bowl.
Step 3
Spread in small cast iron or 8×8 baking tin and bake for 15 minutes.
Step 4
Remove from oven and put an additional thin layer of cheddar on top.
Step 5
Pop back in on broil until cheese bubbles.
Step 6
Garnish and serve with a baguette or crackers.
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