I Dip, You Dip, We Dip

A blue crab recipe for the Big Game

If the Super Bowl had a mascot, this year it should be the crab. Not only are Baltimore and San Francisco huge producers and consumers of the crustacean, but New Orleans has a love of those pinchy suckers as well. Chef Edward Duncan of Amigo’s Fiesta Henderson originally created this creamy, seafood-infused dip for a wine dinner. It was such a hit that he added some extra spice and decided to put it on the menu for game day. So no matter who you’re rooting for, at least the dip is a winner.

Spicy Blue Crab Dip

1 oz clarified butter

1 Tablespoon fine chopped garlic

1 Tablespoon fine chopped shallots or onion

2 cups chopped spinach

1 oz white wine

4 oz cream cheese

1 teaspoon Cajun spice

½ teaspoon hot sauce

4 oz heavy cream

2 oz blue cheese

2 oz parmesan cheese

2 teaspoons mayonnaise

Salt & pepper to taste

Sauté garlic and shallots in butter till shallots are translucent on a low flame. Add spinach and sauté; deglaze with white wine. Add cream cheese, heavy cream, Cajun spice, hot sauce, blue cheese, Parmesan cheese and mayonnaise and mix till creamy. Fold in crab and finish with salt and pepper to taste. Finally, serve with chips.