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Kiawah Island Crab Dip Recipe


The Beer Fox says, “A taste-of-the-shore merges well with lemony orange and spice for a delicious dip that serves well with gourmet crackers, seasoned bagel chips or foccacia bread.”


Recommended Brew: Hoegaarden Original White Ale, Brouwerij van Hoegaarden, Hoegaarden, Belgium

Style: Witbier – Cloudy yellow with bright white head – A wispy tang of citrus and spice fills the nose, backed by grainy, honeyed wheat  and a clean, crisp finish.

3 to 4 C. fresh crab, cooked and flaked
1 8-oz. pkg. cream cheese
¼ C. catsup
¼ C. light mayonnaise
1 tablespoon soy sauce
1 teaspoon horseradish
1 teaspoon dried minced garlic
½ teaspoon Cajun spice
3 oz. Hoegaarden Original White Ale

Using an electric mixer or food processor, blend together cream cheese, catsup, mayonnaise, soy sauce, horseradish, minced garlic and Cajun spice. Blend in Hoegaarden Original White Ale. Fold in crab that has been cooked and flaked. Pay attention to details, being sure to separate crab meat from super-thin shells that can be so easily missed in the preparation stage.

Serve, slightly chilled.  Pair with lambic for a mouth-awakening experience.  Recommendations:  Drie Fonteinen Schaerbeekse Kriek from Drie Fonteinen, Beersel, Belgium; Lindemans Peche, Brouwerij Lindemans, Vlezenbeek, Belgium; Cantillon Saint Lamvinus, Brasserie Cantillon, Brussels (Anderlecht), Belgium.

* Health Benefit: Rich in vitamin A, vitamin B6 and B12, biotin, niacin, potassium, zinc

 

Cheers!
 

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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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