By Week 486. Year 10. Tommy is 43. Summer heat. The kind that makes the attic work brutal and the evening grill essential and the cold beer a medical necessity. Rémy (14) in school, cooking and fishing. Fishing trips continue — the bayou, the marsh, the same water that Joey fished and that Rémy fishes now with the same cast and the same patience and the different hands that hold the same rod.
Made fried catfish this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The chain holds.
The catfish was the meal this week, but the water was the real story — Rémy casting off the same banks Joey used to fish, that chain holding steady through another Louisiana summer. When you’re already in the rhythm of seafood and heat and the house smelling right, it’s easy to keep that going into the weekend. This San Francisco Crab Dip is what happens when you want that same warm, salt-water comfort in something you can set on the porch table and let everyone pull from together — unhurried, unconditional, the same way the best meals always are.
San Francisco Crab Dip
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 8
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon hot sauce
- 8 oz lump crab meat, drained and picked over
- 3 green onions, thinly sliced
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Crackers, sliced sourdough, or crostini for serving
Instructions
- Preheat. Heat oven to 350°F. Lightly grease a small baking dish or cast iron skillet.
- Mix the base. In a medium bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth. Stir in lemon juice, Worcestershire sauce, garlic powder, and hot sauce.
- Fold in the crab. Gently fold in the crab meat and green onions. Season with salt and pepper to taste.
- Transfer and top. Spread the mixture evenly into the prepared baking dish. Sprinkle Parmesan cheese over the top.
- Bake. Bake for 18—22 minutes, until the dip is heated through, bubbling at the edges, and lightly golden on top.
- Serve. Let rest 5 minutes before serving warm with crackers, sourdough slices, or crostini alongside.
Nutrition (per serving)
Calories: 185 | Protein: 10g | Fat: 15g | Carbs: 3g | Fiber: 0g | Sodium: 370mg