Recipe: hot crab dip from Geoff Hopgood of Hopgood’s Foodliner
By Geoff Hopgood
PREP TIME: 15 minutes
BAKE TIME: 15 minutes
Serves 8 to 12
HOT CRAB DIP
2 cups crab meat, canned or lumped
12 oz cream cheese, at room temperature
5 tbsp mayonnaise
2 green onions, finely chopped
1 small garlic clove, finely grated
2 pinches cayenne pepper
3 dashes Worcestershire sauce
Pinch of salt
¼ cup each grated Parmesan and panko bread crumbs
1. Preheat oven to 375º F. Drain crab meat (if canned) and pat dry. Grate 2 tsp lemon zest into small bowl, then squeeze in 2 tbsp juice. Whip cream cheese with electric mixer for 3 minutes until fluffy. Add mayo. Beat until mixed. Beat in crab, then onions and garlic. Add lemon zest and juice, cayenne, Worcestershire and salt. Spoon mixture into a large ramekin or ovenproof dish. Stir Parmesan with panko in a bowl. Sprinkle evenly over crab dip mixture.
2. Bake in centre of oven for 15 to 20 minutes until crust is golden. Serve with Triscuits.
If you’re not a Triscuit fan, this dip also tastes excellent served with torn crusty baguette, fennel crackers or flatbread.
At the Roncesvalles restaurant Hopgood’s Foodliner, chef Geoff Hopgood serves up elevated twists on Maritime standards like donairs and mackerel with oatcakes. For his popular crab dip, though, he’s remained true to his mom’s decades-old recipe—the same one she’d slather on Triscuits at Tupperware parties. Hopgood’s one concession to cheffy-ness: swapping plain bread crumbs for panko, which, along with good grated Parmesan, makes a nice, crunchy crust.