Ode to Shem Creek

When I was a little girl, my family lived in Mount Pleasant, SC for about four years—ironic, since we moved to the same town some fifty years later (oh, I'm dating myself!). Some of my best memories of those years spent in Mount Pleasant are of eating fried shrimp and scallops at two restaurants on Shem Creek: the Trawler and the Lorelei. A little more irony ... friends of ours just opened the fabulous newcomer Tavern & Table in the same building that housed the Trawler all those years ago.

Recently, I was sorting through some of my mother’s recipe files filled with well-loved clippings from magazines and such. One tiny, tattered clipping caught my eye: the recipe for the Trawler’s Crab Dip.  

So, to celebrate my youngest son’s return from a two-month volunteer program, I decided to whip up the crab dip. It was a smash hit with all of us, and that includes a husband who isn’t a huge fan of crab. As for me, my last meal would be a heavenly crab cake or some of my cousin’s crab casserole (a recipe for another day!).

This quick and easy dip should be on your short list for future occasions!  

Trawler Crab Dip

Ingredients
1 ¼ cups of mayonnaise
1 cup* fresh crab meat, drained and flaked
¼ cup commercial French salad dressing
½ cup (2 ounces) finely shredded Cheddar cheese
1 teaspoon prepared horseradish

Preparation
Combine all ingredients; cover and refrigerate. Serve with crackers. Yield: 2 cups.
*1 (4¼ ounce) can lump crab meat drained, may be substituted for 1 cup of fresh crab meat.

And as the NCAA college basketball tourney tips off this week, this may just be the perfect dip for March Madness viewing! Be sure to weigh in on Facebook for our March Flavor Madness bracket to help determine future Grey Ghost Bakery cookie flavors. Simply let us know your choice and you'll be entered to win a gift assortment of our cookies delivered to your door!