It’s that special time of the year. The leaves are turning, the spandex and Uggs are coming out, and Intramural football season just began. If there is one thing the brothers of Delt do…it’s crabcakes and football! Time to hit the University turf and start laying down some big hits. By that I mean rip some flags really hard.
Considering you haven’t done any cardio since sophomore year of high school, running the Hail Mary route and demanding the ball every time has you breathing a little heavy. Luckily tomorrow is Sunday. A holy day dedicated to NFL Redzone and laying on couches. Turns out the Ravens and Redskins are playing the Sunday night game. Celebrate the great state of Maryland by making some hot crab dip. Crab dip is easy to make and once you pop it in the oven, you’ll have all the time in the world to crush bud lights and watch RG3 blow up his knee again.
1 lb of fresh crab meat
1 8 0z package of cream cheese
2 Tablespoons of mayonnaise
1.5 Tablespoons of lemon juice
1 Tablespoon of garlic powder
1 teaspoon of cayenne powder
1 Tablespoon of Franks Red Hot Sauce
1 teaspoon of paprika
1 cup of cheddar cheese
old bay for topping
1. Preheat the oven to 350 degrees
2. Combine the cream cheese, mayo, lemon juice, garlic powder, cayenne powder, and hot sauce in a large bowl. Combine well.
3. Add the crab meat and half of the cheddar cheese into the mixture. Fold into well. At this point you will have a cold crab dip, but it’s worth waiting the extra 35 minutes for it to be hot and cooked.
4. Transfer the cold crab dip into a baking dish. Make sure to grease the pan first with pam or some oil. Top the cold crab dip with the remaining cheese then sprinkle old bay and paprika on top.
5. Place in the oven and cook for 35 minutes.
6. Serve with crackers. Make sure to eat some before serving because it won’t last long. Everyone will magically show up as soon as it comes out of the oven. Typical.