RECIPE: Make Lure’s Baked Crab Dip
We love the baked crab dip at Lure and think it would be great to serve at home for a big party. Will they share the recipe? ― Susan Davidson, Sandy Springs
Lure’s executive chef Justin Baunach was happy to share this party-size recipe perfect for holiday entertaining. When sending the recipe, Baunach wrote, ”Lure’s baked crab dip has been a longtime favorite. It’s great for sharing at the table whether with a group or a date to kick off your meal or simply for a post-work snack with a glass of wine. It’s especially great in the cooler weather as a comfort dish.”
A serving at Lure is about 3/4 cup and serves two to four people as an appetizer. It’s served with slices of toasted baguette or thickly sliced cucumbers for a gluten-free option.
The restaurant uses frozen Hatch chiles, but Baunach says canned Hatch chiles are fine to use.
Lure’s Baked Crab Dip
- 1/2 cup chopped yellow onion
- 3 medium garlic cloves
- 8 ounces frozen Hatch chiles or 2 (4-ounce) cans Hatch chiles, drained
- 1/2 cup chopped red bell pepper
- 1 tablespoon vegetable oil
- 1 1/4 pounds cream cheese
- 1 cup heavy cream
- 8 ounces shredded Monterey Jack cheese
- 1/2 pound claw or lump crab, picked over for bits of shell
- 1/4 cup lime juice
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons Old Bay seasoning
- 3/4 teaspoon cumin
- 3/4 teaspoon paprika
- Toasted baguette slices and cucumber slices, for serving
- In the bowl of a food processor fitted with the metal blade, pulse onion and garlic until minced. Add Hatch chiles and red bell pepper and pulse until minced.
- In a large saucepan, heat oil over medium heat. Add minced vegetables and saute until onions are soft, about 5 minutes. Reduce heat to low and stir in cream cheese, cream and Monterey Jack. Cook until cheeses have melted and mixture is warmed through. Stir in crab, lime juice, hot sauce, Worcestershire, Old Bay seasoning, cumin and paprika. Taste for seasoning.
- Heat broiler.
- Transfer the dip to a heatproof baking dish and broil until the top begins to turn golden brown, about 4 minutes. Serve with toasted baguette slices or cucumber.
Nutritional information
Per serving: Per tablespoon: 44 calories (percent of calories from fat, 79), 1 gram protein, 1 gram carbohydrates, trace fiber, 4 grams total fat (2 grams saturated), 13 milligrams cholesterol, 77 milligrams sodium.From the menu of ... Lure, 1106 Crescent Ave., Atlanta. 404-817-3650, lure-atlanta.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
