{"id":15903,"date":"2024-04-25T09:00:00","date_gmt":"2024-04-25T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=15903"},"modified":"2025-06-19T08:37:41","modified_gmt":"2025-06-19T12:37:41","slug":"creamy-crab-dip","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/creamy-crab-dip\/","title":{"rendered":"Creamy Crab Dip"},"content":{"rendered":"\n\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Creamy Crab Dip\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Hi_z5xWmAh4?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/ncseagrant.ncsu.edu\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound backfin crabmeat<\/li>\n\n\n\n<li>12 ounces cream cheese, softened<\/li>\n\n\n\n<li>\u00bd cup light cream<\/li>\n\n\n\n<li>4 teaspoons fresh lime juice<\/li>\n\n\n\n<li>3 tablespoons Worcestershire sauce<\/li>\n\n\n\n<li>1 teaspoon pressed garlic<\/li>\n\n\n\n<li>\u00bc teaspoon Tabasco sauce<\/li>\n\n\n\n<li>4 teaspoons finely chopped fresh parsley<\/li>\n\n\n\n<li>\u00bd teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>paprika<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Remove any shell or cartilage from crabmeat. In medium bowl, blend cream cheese together. Add lime juice, Worcestershire, garlic, Tabasco, parsley and white pepper. Mix thoroughly. Gently fold in crabmeat. Chill thoroughly. Place in serving bowl and sprinkle with paprika. Serve with assorted vegetables or crackers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0From:\u00a0<em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    DID YOU KNOW?<br><br>The blue coloration in blue crabs is actually from proteins called crustacyanins. The pigment is deactivated when heat is applied as in cooking, and the animal turns red.<br><br><a href=\"https:\/\/ncseagrant.ncsu.edu\/about\/our-team\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a>\n  <\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Creamy Crab Dip.<\/p>\n","protected":false},"author":23,"featured_media":15786,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[96,217,15,98,216],"tags":[239],"class_list":["post-15903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crab","category-fall","category-mariners-menu","category-shellfish","category-summer","tag-appetizers"],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":391,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - 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