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Crab & Artichoke Dip

(Serves six to eight)

This appetizer is convenient to make ahead of time. Heat it up when you need it. It has been the best-selling appetizer at Clyde's for years and it's definitely the recipe people request the most.

1 tblsp butter

1/2 cup finely minced onion

2 - 8.0 oz packages cream cheese

1 tsp Worcestershire sauce

1 tsp horseradish sauce

1/2 tsp Old Bay seasoning

5 dashes Tobasco sauce

1 - 14 oz. can artichoke hearts

1/2 lb crab meat, cartilate removed

1/4 cup Parmesan cheese

  1. In a sauce pot saute the onions in the butter until they are soft but not brown.
  2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
  3. Fold in the artichokes and crab meat.
  4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.
  5. Sprinkle the Parmesan evenly over the top.
  6. Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.

Crab Cakes

(Serves two)

It is important to pick over them crab meat gently to remove excess shell and cartilage. This is one of our most requested recipes.

1 lb jumbo lump crab meat

1/3 cup mayonnaise

2 tsp Old Bay Seasoning

1 tbsp Dijon mustard

1 tbsp chopped parsley

4 saltine crackers

  1. Pick the crab meat over to remove excess shells and cartilage.
  2. Combine the mayo, Old Bay, parsley, and mustard until smooth.
  3. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
  4. With your hands, break up the saltines into crumbs and mix into the crab mixture.
  5. Form into four patties and pan-fry, or broil the cakes until golden brown.