Layered Crab Dip — Recipe from Old Town Notable Mary Sterling
Local Old Town hosts and socialites Mary Frances and Jim Wood always put on a heck of a party when entertaining in their Duke Street home! In addition to be Old Towners, the Woods are 1/2 Texan so it’s natural for them go big when entertaining . . . and assembling a buffet.
(My Q & A with the Woods on Entertaining in Old Town + recipes coming soon!)
The Wood’s love to cook and are very good at it. When entertaining the they do the cooking themselves versus hiring a caterer. And if someone get’s asked to bring something, taking up precious space on the buffet table, you know it’s going to be good. Enter, Old Town notable Mary Sterling, and her Crab Dip.
Knowing we were going to feature a few recipes, Miles and I got to the Wood’s promptly so I could get photos. But, I had to do some clever angling to photograph the crab dip as it already had a big dent in it . . . and it went fast.
I was watching folks at the buffet. People would taste a bite. Then sneak in a few more bites while from the bowl before walking away with some on their plates. lol. Fresh and tasty with layers of flavor. And it looks pretty darn simple to make.
This dip would be equally great on game day or Christmas Day. But I don’t think I can wait that long! I’m cutting the recipe down for two and serving it to Miles with a Cesar salad and a movie for a stay at home date night!
Mary Sterling’s Crab Dip
Ingredients
ingredients
- 16 ounces whipped cream cheese (two 8 ounce containers)
- 1 shallot (finely chopped)
- 1 T Worcestershire sauce
- 1 bottle seafood cocktail sauce
- 1 pound blue lump crabmeat
- Lawry’s seasoned salt
- Italian parsley (chopped for garnish)
Instructions
to layer the dip
-
mix the whipped cream cheese, finely chopped shallot, and tablespoon of Worcestershire until combined
-
spread the cream cheese mixture on the bottom of a large serving dish
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cover the cream cheese with one bottle of seafood cocktail sauce
-
layer on one pound of fresh Chesapeake blue jumbo lump crabmeat
-
sprinkle with Lawry’s seasoned salt and a dash of hot sauce
-
garnish the top with chopped Italian parsley
for serving
-
serve with “Chicken in a Biscuit” crackers
Recipe Notes
Here’s the recipe exactly as they emailed me <3. Pasted exactly as it was sent. Just like when you asked for a recipe from someone before the internet and they scribbled it down to get it to you quickly. Don’t you just love it?!! The shorthand! The the love. It’s printed and in my binder like the handwritten recipe cards of yesteryear with a child’s doodle and a cocktail sauce stain . . .
Mary Sterling’s Crab Dip Two 8 ounce containers of whipped cream cheese 1 shallot, finely chopped 1 Tablespoon Worcestershire sauce 1 bottle of seafood cocktail sauce 1 pound blue lump crabmeat Lawry’s seasoned salt Italian Parsley Mix the top three items together and place on bottom of large serving dish. Cover the cream cheese with one bottle of seafood cocktail sauce. Cover with one pound of fresh Chesapeake blue jumbo lump crabmeat , sprinkle with Lawry’s seasoned salt and a dash of hot sauce. Put chopped Italian parsley on top. Serve with “ Chicken in a Biscuit” crackers. Can substitute lobster meat for crabmeat.
Bon appetite! xxx – Jenjen (& Miles)
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@oldtownpost | @oldtownhost | @miles22314
