Like caviar, crab meat is a delicacy I splurge on for special occasions. For this sophisticated party dip, I blend the crab with a cheesy, rich sauce made with cream cheese, Gruyere, and half-and-half. Then I add Dijon mustard and my Spicy Horseradish for a little zing but not so much that it overpowers the sweet and tender crab. Just thinking about spreading this melty, creamy, savory combination on toasted sourdough makes my mouth water. So for your next celebration, spend a few extra dollars and serve my Crab Dip. Your guests will leave feeling like a million bucks.
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