Louisiana Crab Hash Recipes
LOUISIANA HOT CRAB DIP
If you like hot crab dip then you'll love this version. It is definitely kicked up a knotch from the older recipes that have been around for a while. Great with your favorite cracker or chips. Thanks to Back Porch Swing on Facebook for this great appetizer / party food.
Provided by Ruby Henderson
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees F.
- 2. Combine all ingredients in a caserole dish and stir gently until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top.
- 3. Serve hot with hot sauce on the side for those who like it spicy hot. Enjoy!
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- Put the potatoes in a medium saucepan of salted water. Bring to a boil. Lower the heat; simmer until almost tender, about 5 minutes. Drain.
- In a large nonstick or cast-iron frying pan, cook the bacon until crisp. Remove the bacon from the pan and crumble it. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and cook over moderate heat, stirring frequently, until browned, about 8 minutes. Remove the onion. Wipe out the pan.
- In the same pan, heat the reserved bacon fat and enough oil to measure 3 tablespoons over moderately high heat. Add the potatoes; let them cook, without stirring, for 6 minutes. Add 1/4 teaspoon of the salt, stir, and cook the potatoes until well browned, about 6 minutes longer. Add the onion and bacon and continue cooking until they are warm through, about 1 minute longer.
- In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne, and the remaining 1/4 teaspoon salt over moderately low heat, stirring, until hot, about 5 minutes. Add the crab and black pepper and cook, stirring, until warm through, about 2 minutes longer. Stir the crab mixture and 2 tablespoons of the chives into the potatoes until just combined. Serve topped with the remaining 1 tablespoon chives.
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