2 Tbs Butter Olive Oil
1/2 cup Leeks, throughly washed, drained, and chopped
1/4 dry white wine
1 (8oz) package cream cheese, softened
1/2 cup sour cream
2 Tbs. mayonnaise
1 1/2 tsp lemon juice
1 tsp Worcestershire Powder
1 tsp Mustard Powder
1/2 tsp Garlic, Granulated
1-2 Tbs Cape Cod Seasoning
1/2 tsp Umami Dust
1/2 cup Cheddar Cheese
3/4 pound Fresh Crab Meat
3 dates hot sauce
Cape Cod and Umami Dust
Preheat oven to 325 degrees. Lightly grease a 1 quart baking dish.
In a small skillet, sauté the leeks in the butter olive oil until soft; add the white wine and cook until almost decorated. Remove from heat and set aside to cool.
In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire powder, mustard, granulate garlic, cape cod to taste, umami dust and 1/4 cup cheddar cheese. Fold in crab meat, hot sauce, and sautéed leeks.
Transfer the mixture to prepared baking dish. Top with remaining cheddar cheese; sprinkle with Cape Cod and Umami Dust to taste. Bake in the preheated oven for 30 minutes, or until bubbly and lightly browned.
This recipe won second place at our 2017 Iowa State Fair Dip Contest.