Hot Crab Dip

This hot, delicious dip has everything we love about crab cakes in dunk form. Begin by mixing mayonnaise, Creole mustard, horseradish cream, Old Bay Seasoning, and finely chopped celery and onion. Season with salt and Tabasco, then stir in plenty of fresh lump crabmeat. Place this mixture in an ovenproof dish and top with crumbled cornbread. Bake in a medium-hot oven until brown and bubbly, and serve at once, with toast triangles or celery sticks for dunking. Creole mustard has a nice little kick of heat and works well in this recipe—substitute Dijon mustard if you can’t find it. Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.” You’ll need to bake a batch of our Easy Cornbread before you begin, or buy premade cornbread without a ton of sugar (the dip should taste more savory than sweet).

Make-ahead note: The crab mix can be made up to 1 day ahead—just leave out the salt until you’re ready to bake it.

We featured this recipe in our Thanksgiving, Southern Style menu.