Grandmama served clam dip at every family gathering, but if she had a lot of company over, she also served crab dip or spinach dip. This crab dip recipe is from Grandmama’s sister, my mother’s Aunt Ann who lived in Sonoma, California during her younger years.
Grandmama often talked to me about how beautiful her sister was. When I was young, Mom would take me and Gabe to visit Aunt Ann in Old Lyme, Connecticut and sometimes she would stay with us in Cambridge. Aunt Ann had a hard life and she died from emphysema when I was in seventh grade. I remember the look on Mom’s face when Grandmama called to tell her the news. That was the first time I lost someone close to me.
Cooking Time: 15-20 minutes
- 1 lb. cream cheese
- 4 Tbsp. milk to soften
- 4 Tbsp. green onion, chopped
- 1 can crab meat ( 7 ¾ oz.) or ½ lb. fresh
- ½ tsp. salt
- Dash of pepper
- Mix all ingredients using an electric beater or mix by hand. If you use a Cuisinart or blender, the onions turn it green and the crab gets lost.
- Bake at 375 degrees for about 15-20 minutes, until it is just barely golden brown on top.
Serve with melba toast.