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Hot Crab Dip

Chef Christine Bohn of Christine's Cafe & Catering in Hilton Head Island was chosen "best caterer" by readers of The Island Packet.

Ingredients:

8 ounces cream cheese

2 tablespoons horseradish

1 pound crabmeat (claw preferred)

2 cups grated cheddar cheese

Preparation:

Mix together. Bake at 350 degrees for 25 minutes. Serve with Triscuits.

JUMBO LUMP CRAB CAKES

Blue Crab in Pawleys Island offers this succulent recipe.

Ingredients:

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 tablespoon fresh lemon juice

1 teaspoon hot sauce (Chalula)

1 teaspoon black pepper

1/4 cup parsley, chopped

1/4 cup mayonnaise

2 egg yolks

1 whole egg

1 pound crabmeat (special)

1/2 cup Panko bread crumbs

1/2 pound crabmeat (jump lump)

Preparation:

Mix first nine ingredients in mixing bowl. Fold next two ingredients into wet mixture. Gently fold jumbo lump crabmeat into mixture, do not break lumps if possible. Let stand in refrigerator for 1 hour, covered. Mold into cakes, size can vary to your needs. Makes eight 4-ounce crab cakes.

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