Recipe: Pussers Crab Dip

Pussers Chef Chris DeLay's crab dip recipe

By Crystal Moyer - Traffic/reporter

JACKSONVILLE, Fla. - Ingredients

  • 1½ pounds Cream Cheese
  • ¼ cup of each diced; green pepper, red pepper, yellow onion, plum tomato
  • 3 tsp Dijon mustard
  • Tsp of hot sauce
  • 3 TBSP dry cooking sherry
  • Pinch of seafood seasoning (Old Bay )
  • Pinch of garlic
  • ½ cup of heavy cream
  • ½ pound of jumbo lump crab meat


Melt cream cheese in double boiler on stove top. Meanwhile dice the vegetables while the cheese is melting.

Sauté all vegetables in a splash of olive oil, not including tomatoes, until cooked but still crunchy. When cream cheese is melted and warm about (150° F) add the mustard, hot sauce and sherry.

Stir in completely while still on the double boiler. Next add the sautéed vegetables and stir. Add the seafood seasoning to the desired level a little at a time, you can always add more but you can't take it out. Add the heavy cream a little at a time until desired consistency is reached. You may not need all of the cream.

Lastly fold in the crab meat, being careful not to break any of the lumps and the diced tomatoes. Allow to heat until everything is a uniform 160° F.

Remove from double boiler, place in serving dish and now you serve right away with bread or crackers, or you can allow it to cool and reheat it in the over when it is time to serve your guests.

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