Warm Maine Crab Dip
This recipe is adapted from one written by Rebecca Spear of Falmouth. She serves this recipe at most every family gathering. It will also be included in the upcoming Maine Coast Fishing Families Seafood Cookbook. Spear and fellow fisherman’s wife Monique Coombs are curating the community cookbook, the proceeds of which will benefit working waterfront projects in Maine. Copies will be available later this fall at local bookstores and through the Maine Coast Fishermen’s Association.
8 ounces cream cheese, softened
4 tablespoons butter, softened
¼ cup mayonnaise
⅓ cup grated Parmesan cheese, divided
1 teaspoon hot sauce (optional)
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
½ teaspoon lemon juice
Salt to taste
8 ounces Maine crab meat
¼ cup breadcrumbs
In a large bowl, combine cream cheese, butter, and mayonnaise thoroughly. Add ¼ cup Parmesan cheese, hot sauce if using, garlic powder, Worcestershire sauce, lemon juice, and salt. Fold in the crab meat. Transfer the mixture to an ovenproof dish. Mix remaining Parmesan cheese and breadcrumbs, then sprinkle the mixture on top of the dip. You can refrigerate this for 3–4 hours before baking. When ready to bake, preheat oven to 325°F. Cover dish containing the dip with aluminum foil and cook covered for 15 minutes. Remove cover and cook until the top is slightly browned and the dip is bubbling hot all over, about 10 minutes. Serve warm with sliced bread, crackers, or sliced crudités.