JULY | AUGUST 2019 71CRAB AND CREAM CHEESE DIP
This is a delicious dip that the late chef Jamie Shannon from Commander’s Palace
shared from his mother, Miss Ella.
1 pound fresh lump crabmeat, divided
8 ounces cream cheese, softened and cut into 3 pieces
1 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 to 2 teaspoons prepared horseradish
2 tablespoons coarse-ground Creole mustard
1 bunch green onions, chopped and divided
Kosher salt and freshly ground black pepper to taste
Toasted plain or pumpernickel toast points, or plain crackers
Fresh chives for garnish if desired
Place half of crabmeat in bowl of a food processor. Add a third of cream
cheese, hot sauce, Worcestershire sauce, horseradish, mustard, two-
thirds of chopped green onions, salt, and pepper. Pulse machine for
about 15 seconds, scrape sides and bowl with a spatula, and add half of
remaining cream cheese and pulse again. Scrape bowl again, and add re-
maining cream cheese. Pulse machine again and puree mixture. Scrape
mixture into a bowl and check seasonings. Reserve 2 to 3 tablespoons
crabmeat for topping. Fold in remaining green onions and crabmeat.
Top with reserved lump crabmeat, and serve with toast points or plain
crackers. Garnish with chives if desired.
Yield: 4 cups