Merry Christmas everyone! We had a great one today. Rocky was surprised with his new golf cart. That was the big event of the day. His first vehicle — pretty exciting.. next it’ll be a car, and that’s pretty scary, really. Not that he’ll be driving, just the fact that he’s old enough to!
Anyways, our Christmas tradition is to visit my grandmother’s house on Christmas Day for a super-yummy seafood feast. Today (and almost every year) we had shrimp & crab gumbo, West Indies Salad, fried fish, fried oysters, and fried shrimp (we’re in the South afterall), bread, green salad, pickled shrimp, some kinda greens, corn, hashbrown casserole, and well.. I think that’s it.
My contribution was what I’m about to share with you guys: a Hot Fontina and Crab Dip.
She requested I make a seafood dip, so I got some crab from Publix — just the lump crabmeat, and figured I’d make a creamy, cheesy crab dip. Because really, seafood, cheese, and dips are like three of the best things ever, so I hope you understand where I’m coming from when I say this was absolutely amazing.
Saute your minced shallot in the butter and add red pepper flakes and saffron near the end of the cooking process.
You then add this to the rest of the ingredients (fold in crab last), and mix it all up. Season with salt and pepper before folding in your crab.
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