Perfect for a party: Baked mock crab dip

My recipe for baked mock crab dip is a perfect dish to serve at a party. It may be pushing boundaries for some, but I love to experiment with lots of different foods and I always enjoy the challenge of making something blatantly not kosher into something that is.

I’m not looking to persuade you into trying this if it makes you uncomfortable — and I’m also not going to pretend that mock shellfish tastes like real shellfish in consistency or flavor. Like a hamburger with vegan cheese, it can be great. Are you aware that it’s not the same? Yes, yet it is definitely fun, which is what parties are all about.

Little bites of cheese, canapes and cake: That’s what parties always meant to me when I was growing up and I’ve happily continued with the tradition.

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This is far from the healthiest of recipes I’ve published, but indulging on small amounts of rich foods is also what parties are all about. Once or twice a year, typically in the winter, I serve this dip and it gets devoured.

Ingredients:
1 16-ounce package of mock “crab” seafood flakes
12 ounces cream cheese, 1 ½ bars
5 tablespoons mayonnaise
1/3 cup sour cream
1 cup grated cheese; use Muenster or cheddar cheese
1 teaspoon dry mustard
1-2 teaspoons Old Bay Seasoning
¼ teaspoon cayenne pepper
¼ cup finely diced onion
2 cloves fresh minced garlic
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
¼ cup Parmesan cheese

Preheat your oven to 375 F and set the wire rack in the middle of the oven.

Remove the cream cheese bars from their packaging and place them in a large bowl to soften for about a half-hour. The cream cheese should still be cool to the touch, but it will be much easier to whip at this temperature.

Use an electric hand mixer to beat the cream cheese for two minutes before adding in the sour cream and mayonnaise and beating the mixture for an additional minute.

Add all of the other ingredients except the mock crab and Parmesan cheese and mix until just combined.

Just two notes about the Old Bay Seasoning: People love it or hate it. If you have not used it before or are not sure if you like it, use 1 teaspoon for the mixture above. Also, Old Bay is super salty, so I don’t call for any added salt to this mixture.

The brand of mock shellfish that I recommend is Dyna-Sea. It’s in the freezer section of my kosher store. The mock crab comes in sticks or flakes; choose the 16-ounce package of flakes which look more like chunks of crab meat. This product is on the sweeter side and I seasoned this dip strongly to balance that out.

Defrost the package on the counter (or in the fridge 3-4 hours) before preparing.

Roughly chop the seafood flakes. They are very firm and chopping helps the mixture blend together better.

Fold the flakes into the cream cheese mixture by hand with a rubber spatula.

Lightly grease a 9-inch-by-9-inch or similar-sized baking dish.

Pour the dip mixture into the prepared baking dish and smooth it out with the spatula before sprinkling the top with Parmesan cheese. You can add a sprinkle of Old Bay or cayenne pepper for color and to add a little more spice.

Bake for 30-35 minutes or until the top is golden brown and the edges are bubbling, then remove to the top of the stove to cool.

You can serve this after it has cooled for 10 minutes, but I find that the flavor mellows and improves if you allow it to rest for a few hours and then rewarm it quickly, covered in foil in the oven, or placed on a warming tray to keep it at an even temperature.

Choose your favorite bread or crackers to serve with the dip. I prefer thinly sliced baguette or Breton and Cabaret crackers, which are strong and can hold the dip without breaking.

Enjoy and bless your hands! PJC

Jessica Grann is a home chef living in Pittsburgh.