Meeting Street Crab Dip

From Carrie Morey's Hot Little Suppers cookbook

While making this crab dip, double or triple the recipe and make a few extras to freeze! They make a great party hors d’ouevres or a last minute hostess gift to take or serve. — Carrie
Meeting Street Crab Dip


  • • 1 pound lump crabmeat
  • • 4 tablespoons of butter
  • • 4 tablespoons of flour
  • • 2 cups of cream
  • • 1 teaspoon of dried mustard
  • • 1/2 teaspoon of cayenne
  • • 1/2 cup of chives
  • • 3 shallots minced and 1 tablespoon of butter
  • • 1 teaspoon of Worcestershire
  • • 5 tablespoons of dry Marsala or Sherry
  • • A very generous cup of grated cheddar cheese
  • • Salt and pepper
  • • Fresh breadcrumbs

In honor of the Super Bowl this Sunday and my love for entertaining, I give you the Meeting Street Crab Dip. During our days baking on Meeting Street, my mom and I served Kathie Lee and Hoda our crab dip on the Today Show and had a phenomenal response. Serve this up along with biscuits, bloodys, and pimento cheese and you'll win the Super Bowl of entertaining!


  1. Melt the butter.
  2. Whisk in the flour and let cook until golden – add the mustard, cayenne, and salt and pepper.
  3. In a separate pan, melt the tablespoon of butter and sauté the shallots.
  4. Slowly whisk in the warm cream on low heat. Then add the sherry/marsala.
  5. Remove from heat and add crabmeat.
  6. Add minced shallot and 1 cup of cheddar cheese, saving a 1/4 cup for the top.
  7. Add the chives, saving a few for the top.
  8. Put the mixture in a generously buttered casserole dish and top with breadcrumbs mixed with cheddar and chives.
  9. Drizzle with butter on top and bake at 375º until golden brown and bubbling. 





Hot Little Tip

I love to freeze leftover biscuits and use them as bread crumbs for this recipe. They are extra savory and delicious!