So I scoured my favorite hors d’oeuvres cookbooks and files and pulled out a recipe — Martha Stewart’s hot crab dip — I have been meaning to make since last February when I read The Wednesday Chef describe it as the “number one most delicious thing [she] made over the holidays.” Sounded like a winner. Over the weekend, I discovered it was. It’s a snap to assemble — sauté shallots in butter, add spices, half-and-half and cream cheese, fold in crab — and it cooks in 20 minutes. I baked off a third of the mixture for Ben and me for lunch, and when that little cazuela emerged from the oven, cheese bubbling through a paprika-speckled surface, we attacked it with crackers, bread and a squeeze more lemon. Sure, hot crab dip is old fashioned, rich and creamy, spiced with Old Bay and Worcestershire, but it also couldn’t be more festive or delicious: piping hot, loaded with crab, spiced with just enough cayenne to keep you reaching for more. I have no doubt my neighbors will approve of my new party trick. Friends, I can’t believe another year has passed. Here’s to being many-trick ponies in 2015. Happy New Year, Everyone. 5 from 2 reviews
