Living in the Chicago area has many benefits, including having access to great dining. Last week we went to Little Goat Diner and had the Hot Crab Dip. it was amazing. Creamy, with a hint of crab and spice, it was one of the best appetizers I have ever had. This is a must add to any holiday party or get together.
This is the exact recipe from Stephanie Izard, owner of Little Goat, and winner of Top Chef. Enjoy!
Hot Crab Dip
1 lb cream cheese, softened
3/4 cup mayo
1 1/4 cups sharp cheddar cheese, shredded
1 head roasted garlic, finely chopped
1 tbsp harissa(can buy jarred or sub 2 t sambal)
2 tsp fish sauce
1/2 lb lump crab meat, picked through
2 tsp Worcestershire
2 tsp frank’s red hot
2 tsp lemon juice
1/4 cup chopped green onion
Add cream cheese to stand mixer with paddle attachment. Whip until somewhat fluffy. Add all other ingredients except green onions and ritz crackers and mix until well combined. Can refrigerate for up to 3 days at this point.
When ready to serve:
Preheat oven to 350 degrees. Place in a heat proof dish. Cook for 15 minutes or until golden brown and bubbling on top.
Garnish with green onions and serve with ritz crackers.
Here’s a little extra food porn to get you into the mood to cook.
Cheesy hash brown, corned beef hash with poached eggs and a Spanish omelette from Little Goat, located at 820 West Randolph, Chicago, IL.