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  • 30m

Tydings on the Bay Crab Spread

This recipe is easy and perfect for everything from eating on the dock to elegant gatherings. My grandmother Edna used to serve a dish very similar to this when I was a kid. But she liked to use mild cheddar or Cheese Whiz where I am partial to Sharp Cheddar cheese or even dare I admit, Brie! She would also use parsley, where I like the crunchiness of chives.

Serve with a frosty glass of cold beer. If you like spicy crab spread, toss in a few drops of Frank’s Hot Sauce before baking. Usually 5 drops will do the trick.

  • Place an oven rack in the center of the oven and preheat the oven to 350 degrees.
  • In a large bowl, combine the softened cream cheese, Cheddar, red pepper, salt, Old Bay, mayo, parsley, and cayenne.
  • Mix until well combined.
  • Fold in the crabmeat until well coated.
  • Transfer the crab spread to a casserole dish.
  • Bake for about 20 to 22 minutes, or until the cheese has completely melted and the top becomes slightly golden.
  • Serve immediately on slices of bread.
  • 4 ounces cream cheese, softened for 30 seconds in the microwave
  • 4 ounces Sharp Cheddar cheese, shredded
  • 2 tablespoons finely chopped red bell pepper
  • ½ teaspoon kosher salt
  • 2 teaspoons Old Bay Seasoning
  • 4 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh parsley
  • Dash of cayenne pepper (just a dash!)
  • 1 pound backfin or claw crabmeat, picked over for shells and cartilage
  • Fresh country rye bread, sliced, or crackers
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