TALLAHASSEE, Fla. (WTXL) -- It's tailgating time, and this recipe is sure to please all those hungry football fans getting pumped us for the game!
Chef Gaye Sandoz from Tony Chachere Creole Foods joined us on WTXL Sunrise to make the "best fresh crab meat dip EVER!"
This is an easy-to-make dip that can be served cold, or warmed up in the microwave or stove top.
Chef Sandoz used fresh lump meat crab, but says any kind you prefer will work. This is also a dish that gets better the longer it mixes together!
Click the thumbnail to see how it's made and for more tips and tricks.
Here's Chef Sandoz's recipe:
Tony’s Tailgating Best Fresh Crab Meat Dip EVER!
- 1 package (8 oz.) cream cheese
- 1 container (8 oz.) sour cream
- ½ cup chopped celery
- 5 green onions, chopped
- 3 tablespoons lemon juice
- 1 ½ cup shredded sharp cheddar cheese
- 1 tablespoon Worcestershire sauce
- ½-1 pound lump crabmeat, picked and cleaned
- 1 tablespoon Tony Chachere’s Creole Seasoning
Blend cream cheese and sour cream. Mix in the next ingredients. Chill and serve with buttery round crackers.
Can also be used spread on French bread and baked in the oven for 25 minutes.
Remember, you can catch What's to Eat every Friday morning on WTXL Sunrise.
