Cheddar Bay Biscuits with Crab Dip

 

More fun with Superbowl food ideas.  Here's a new combo for you to try out.  My friend Chell told me about these yummy biscuits she makes (AND shared her recipe, thank you Chell!) and I thought they would pair up nicely with a crab dip recipe that I have that goes over gangbusters with my party people.

The nice thing about this combo is that as stand alone items they work just as well.  With the dip, you can go cold or hot depending on your preference.

Cheddar Bay Biscuits with Crab Dip

biscuits
2-1/2 cups Bisquik
4 tbsp cold butter
1 cup shredded cheddar cheese
3/4 cup milk
3/4 tsp garlic powder
3 tbsp butter, melted
3/4 tsp dried parsley

Using a pastry blender (or fork), combine Bisquik and cold butter in a large bowl until evenly lumpy/mealy.

Add in grated cheddar, milk and 1/4 tsp garlic powder. Either use your hands or a wood spoon to gently blend but not overmix.

Cover a cookie sheet with parchment paper and drop batter by a generous tablespoon.

Bake for 10-12 minutes or until lightly browned.

While the biscuits are baking, melt butter and mix with parsley and 1/2 tsp garlic powder.

Once the biscuits are done, remove from oven and brush tops with the herbed butter.

Makes 2-1/2 to 3 dozen deliciously light and flavorful biscuits.

cold crab dip
12 oz cream cheese, softened
2 tsp minced garlic
3 tbsp dry white wine
3 tbsp lemon juice
1-1/2 tsp prepared horseradish
1 tsp Worchestershire
1/4 cup minced white onion
12 oz canned crabmeat, flaked
salt and pepper to taste

Whip together cream cheese, garlic, wine, lemon juice, horseradish, and Worchestershire until well blended.

Fold in crabmeat and onions, season with salt and pepper to taste. Sprinkle with dried parsley.

Makes 3 cups.

NOTES

I cut up my butter into little cubes to make it easy to blend in.  Cuts back on blending time.

I used fat free cream cheese which despite being refrigerated was soft enough to blend easily without having to leave out for a long time.  Gently squish the box at the grocery store and you'll see what I mean.

If you want to make it a hot crab dip simply add 1 tbsp milk or cream to the cold crab dip recipe. Transfer dip to an oven-proof dish and bake at 375 degrees for 15-20 minutes. Top with 3 tbsp chopped almonds (optional).  Serve hot.

I used Chicken of the Sea White Crab Meat, took three 6 oz cans (= 4 oz drained).