Here’s the situation: You aren’t hungry enough for a meal but you want something, or you don’t want to cook, or you want a bite of something to tide you over until dinner time
Voila! Elizabeth Chamblee Renedo’s Hot Crab Dip.
This is a simple, yet really good, recipe to use primarily as a dip for parties, but great also for any of the above situations. Served with crackers or chips, it is a very satisfying dish.
Elizabeth is a twice-removed Baptist now attending a Presbyterian church. Her grandparents are Marian and the late C.D. Chamblee, members of Providence Baptist Church in Anderson.
Elizabeth lives in Columbia, where she grew up, the daughter of Mike and Jenny Chamblee Renedo. She works downtown with the budget and control board as director of one of the divisions. A former editor of South Carolina Wildlife Magazine, she keeps her finger in the writing pie by occasionally doing small writing jobs and web designs.
She is a Clemson graduate and is a busy lady with a lot of interests. She enjoys certain arts and crafts, including jewelry making and embroidery, as well as writing blogs for an organization she likes. She goes to a gym regularly and also has two dogs who want (demand) daily walks.
As a teenager, Elizabeth stopped eating red meat (although she isn’t extreme about it) but enjoys seafood and occasionally chicken.
The recipe, which comes from her mother Jenny who got it from her mother Marian, fits Elizabeth’s culinary style. As do many cooks, Elizabeth has tweaked this one a bit, and I think you’ll like the result. She usually serves it with Triscuits. We served it with Scoops and potato chips. Both were good. Bake it in a pretty bake-and-serve dish.
Consider making Elizabeth’s dish for yourself, or for yourself and others for your next gathering, or to enjoy after church this weekend while waiting until it’s time to serve – Sunday Dinner.
Hot Crab Dip
1 8-ounce package cream cheese, softened
1 tablespoon milk
2 teaspoons Worcestershire sauce
1 7½-ounce can crabmeat, drained and flaked
2 tablespoons chopped green onion
2 tablespoons toasted, slivered almonds
Thoroughly combine the cream cheese with milk and Worcestershire sauce. Add the crabmeat and onion. Spread into a small, shallow baking dish. Top with the almonds.
Bake at 350 degrees for 15 minutes or until heated through.
Keep warm, serve with assorted crackers.