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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.