Rick Patrick
This recipe was featured in 2013 Holiday Recipe Contest.
Debra Gifford
Pedernales Electric Cooperative
Gifford says her daughter inspired her pecan crab dip recipe. “My daughter loves crab, and I thought I would try a recipe with crab and pecans. She loved it. She had friends over, and they demolished it.”
8 ounces crab, fully cooked and flaked
6 slices bacon, cooked and crumbled
2 8-ounce packages cream cheese, softened
3/4 cup grated Parmesan, divided
1/2 cup cheddar, shredded
1/2 cup mozzarella, shredded
1/2 cup mayonnaise
6 to 8 jalapeños, chopped and deseeded
1/4 cup green onion, chopped
1/2 teaspoon crushed garlic or ¼ teaspoon garlic powder
Salt and pepper to taste
1/2 cup chopped Texas pecans
1/2 cup crackers
1/2 cup melted butter
- Preheat oven to 350 degrees. Combine crab, bacon, cream cheese, 1/4 cup Parmesan, cheddar, mozzarella, mayonnaise, jalapeños, onion and garlic in a bowl then transfer to a 9-by-9-inch baking dish.
- In a separate bowl, combine pecans, remaining Parmesan, crackers and butter.
- Sprinkle pecan mixture over top of crab mixture and bake until bubbly, about 20 to 30 minutes.
Servings: 24. Serving size: 1/4 cup. Per serving: 205 calories, 6.5 g protein, 17 g fat, 3.6 g carbohydrates, 0.4 g dietary fiber, 248 mg sodium, 0.9 g sugars, 48 mg cholesterol
Be sure to check out all the 2013 winners in the Also in This Issue box at right.
