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Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook. Also try: Corn Cakes with Christmas Caviar

Source: The Martha Stewart Show, December 2009
Servings Yield



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How would you rate this recipe?
  • CFoodLover
    15 NOV, 2012
    This recipe was delicious! Makes a great presentation for entertaining. I substitued Veganaise for Mayo. Neufchatel for Cream Cheese. Adobo seasoning for Emeril spice. I added more red peppers and onions than the recipe called for and a dash of black and red pepper. I crumbled Multigrain crackers right over the top before baking - without adding any butter. I served it with Melba toast and Multigrain crackers.
  • ELinteria
    26 NOV, 2010
    In part 2 it asks for Emeril's Original Essence 1tsp I used cayenne pepper. In part 3 they ask for 1 tbsp of Emeril's Original Essence. I used .5 tbsp of old bay and .5 tbsp of the cayenne pepper again. I would think maybe next time to cool it down heat wise I would use a full tbsp of old bay. It was a big hit as was though.

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