During the college football season, I add a few staples to my pantry and refrigerator lineup. When you live in a college town, you never (and I mean never) know when you're going to need to fix a quick appetizer. I make sure I'm never without pasteurized crabmeat in my refrigerator and Kraft Old English and Pimento Cheese spreads in my pantry. If the doorbell rings or the fans on the couch run out of wings, I can have crab dip on the cocktail table in about five minutes.
Give me five minutes, I'll make you some great crab dip:
1-pound pasteurized crabmeat, drained of any excess moisture
8 tablespoons salted butter, melted (1 stick)
1/4-1/2 teaspoon (a generous/heaping 1/4 teaspoon) garlic powder
1/4-1/2 teaspoon (a generous/heaping 1/4 teaspoon) onion powder
1 5-ounce jar Kraft Old English Cheese Spread, softened-slightly in the microwave
1, 5-ounce jar Kraft Pimento Cheese Spread
1/2 cup high-quality mayonnaise, preferably Duke's or Hellmann's
~Step 1. In a 1-cup measuring container, place the butter, garlic and onion powders. In the microwave, melt the butter and set aside. In a medium bowl, place the crabmeat, Old English cheese spread and pimento cheese spread and mayonnaise. Drizzle in the melted butter. Using a spoon, thoroughly combine all ingredients together. Serve immediately and/or keep stored in the refrigerator for 4-5 days. Serve at room temperature.
Got leftover crab dip? Try it hot:
Broiled atop toasted English muffins for breakfast:
Creamy Old English and Pimento Cheese Crab Dip: Recipe yields 4 cups dip or spread.
Special Equipment List: 1-cup measuring container; spoon; 4-cup food storage container w/tight-fitting lid.
Cook's Note: When I was a kid, my mom kept the Old English next to the Pimento Cheese -- on the door of our refrigerator. I adored them, but, was a young adult when I learned pimento cheese was Southern. I thought it was Kraft. Live and learn -- I learned how to make my own ~ Southern Comfort: Classic Pimento Cheese Spread ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)
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