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Tailgate Gourmet: Chef Jeff Tunks’ Spicy Chesapeake Crab Dip with Grilled Country Bread

Tailgate Gourmet: Chef Jeff Tunks’ Spicy Chesapeake Crab Dip with Grilled Country Bread: Penn Commons

Penn Commons

This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

This week Jeff Tunks, Chef of the restaraunt Penn Commons in Washington DC, shares his recipe for Spicy Chesapeake Crab Dip.


Spicy Chesapeake Crab Dip with Grilled Country Bread


• 8 oz softened cream cheese
• 8 oz sour cream
• 1 tbsp mayonnaise
• 1 clove garlic minced
• 1 piece scallions sliced thin
• 1 each lemon, juiced
• 1 tbsp Worcestershire Sauce
• 1 tbsp Cholula Hot Sauce
• 1 tsp Old Bay Seasoning
• 1 tsp dry mustard
• 1 lb lump crabmeat
• ½ cup pepper jack cheese, grated
• 1 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• salt & pepper to taste
• 1 Baguette Loaf

Directions

In a large mixing bowl combine softened cream cheese, sour cream, mayonnaise, minced garlic, lemon juice, Worcestershire, Cholula Hot Sauce, Old Bay Seasoning and dry mustard. Mix together well. Fold in cleaned crabmeat and 1/2 of grated pepper jack cheese. Season to taste with salt & pepper. Place mixture in lightly oiled pie tin or small Pyrex square pan. Top with remaining grated cheese. Bake in 350 degree oven for 20 minutes or until bubbly hot. Finish with chopped parsley. Slice baguette on bias, brush with olive oil and grill to golden brown. Serve on side for dipping.


RELATED: Don’t like Crab? how about some chicken wings instead?


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