Chapel Hill chef Bill Smith previously wrote one of my favorite cookbooks, “Seasoned in the South.” The longtime chef of Crook’s Corner returns to his New Bern childhood and shares seafood recipes in his latest book, “Crabs & Oysters,” (UNC Press, 2015). This recipe for deviled crab dip would be ideal for a holiday gathering.
1/2 pound fresh crabmeat, picked over for shell
3 hard-boiled eggs, chopped
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon black pepper
CAREFULLY fold all the ingredients together, taking care not to break up the crab too much.
COVER and chill for at least 1 hour.
SERVE with Ritz crackers.
Yield: about 10 servings.
[gpp_icon type=”summary”] Deviled Crab Dip printable recipe