Hot & Bubbly Chesapeake Crab Dip - Tulkoff Food Products
This Hot & Bubbly Chesapeake Crab Dip recipe featuring Tulkoff's Chesapeake Sauce was submitted to Tulkoff by David & Sharon Prudhomme, owners of Prudhomme's Lost Cajun Kitchen.
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Cooking tools:
- Saute pan
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Wooden spoon
- Spatula
- Oven
- Stove
- Baking dish
- Refrigerator
- Citrus press
- Kitchen scale
- Pizza cutter
- Plate
- Serving platter
Ingredients
- Olive or vegetable oil
- 1 Celery rib, diced small
- 1/2 Bell pepper, diced small
- 3 Tbsp Shallots, chopped
- 1/2 lb Crab meat, claw picked clean
- 1 1/2 cup Sour cream
- 1 cup Cream cheese, softened
- 1/2 cup Tulkoff Chesapeake Sauce
- 1/2 Lemon, squeezed
- Seafood seasoning, per taste
- Shredded jack cheese
- 1 tsp Scallions, sliced on angle
- 1 Pocketless pita, cut like a pizza into 12 pita points
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