Wedding Crashers taught us that crab cakes and football are what Maryland does. Well, for our new DoaR contributor, Grace, hot crab dip and football is what she does. 

This season we will bring you recipes from UConn alum and Glastonbury dinner party host Grace Kimball. Whether it’s a tailgate or a Sunday on the couch, these recipes will add a little something extra (in this case that something extra is hot sauce) to your football-watching weekends. Here is Grace’s step-by-step directions for the first recipe of the season. And although she is now used to Husky homecomings, Grace did live in the DMV for a few years so we trust her with the Chesapeake’s most sacred crustaceans. 

This recipe is the first recipe I learned how to make when my parents hosted friends/family! Probably around my daughter Fiona’s age (~8 yrs old) – it’s a winner for sure and very easy to make! 

Hot crab dip

• 1 (8 ounce) package cream cheese, softened
• 1/4 C shredded Cheddar cheese
• 1 (6 ounce) can crabmeat, drained
• 1/4 C mayonnaise
• 1 large clove garlic, minced or grated
• 1-2 tsp Old Bay Seasoning (less is more)
• 1 tsp Worcestershire sauce
• Zest and juice of one lemon (~1 Tbl lemon juice) 
• 2-4 dashes hot sauce to taste
• Chives, for garnishing

1. Preheat oven to 350 degrees 
2. Mix all ingredients in a bowl
3. Spray a shallow baking dish with oil and scoop the crab mixture in
4. Bake until bubbly and slightly browned on top, around 30 min
5. Garnish with chives and a dusting of old bay seasoning if desired

Serve with water crackers, ritz, slices of bread or whatever other vehicle you want. 

Go Huskies and for my husband Will, Go Bears!