3 pkgs. Philadelphia
Brand® Cream Cheese (8 oz. size)
1/2 tsp. Louisiana Hot Sauce®
1/3 cup Half-N-Half®, as needed
1 tsp. Minor’s Lobster or Chicken Base
1 tsp. Frank Davis Seafood Seasoning
1/2 cup yellow onions, finely diced
1/2 tsp. garlic, minced
1/2 cup green onions, thinly sliced
1/3 cup parsley, minced
1 lb. claw crabmeat, flaked
Salt and coarse-ground pepper to taste
Dash Paprika
1 large bag of Tostados® or chips for dipping |
|
| Into the work bowl
of your food processor, drop in the cream cheese (it works best if you break the blocks
into small chunks). Then add in the hot sauce, the Half-N-Half, the lobster base, and the
seafood seasoning and turn the machine on. Ideally, you want to “cream” the
mixture to a silky smooth consistency (but don’t make it watery). About a minute or
two at full speed should do it nicely. Next,
transfer the cream cheese base you just made to a large mixing bowl. Then with a rubber
spatula fold in the diced onions, garlic, green onions, parsley, and crabmeat, mixing
everything together thoroughly until fully and uniformly blended. At this point, taste the
mixture and adjust the salt and pepper if necessary.
Finally, place the finished dip into a serving bowl,
sprinkle the top lightly with paprika, cover tightly with plastic wrap, and stash it in
the refrigerator for at least three hours to “marry” before serving. The dish is
best if served ice cold with crispy tostado chips. |
| The
Minor's lobster and chicken base, while ordinarily available only to restaurateurs, is
routinely sold to the public at Dorginac’s Food Center on Veterans Boulevard in New
Orleans. Or - the Lobster Base can be ordered online at: http://allserv.com/proddesc.htm#Seafood%20Bases and the Minor's Chicken Base can be ordered online at: http://allserv.com/proddesc.htm#Poultry%20Bases Also note that only a
food processor will produce the consistency necessary for the dip—a blender is way
too restrictive when it comes to total mixing.
Finally, the flavor of this dip is far more intense using
the claw crabmeat than any other kind. Trick - For a little extra tartness, spoon about a
third cup of sour cream into the entire dip. |
