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Real crab from real coastal folk

No doubt about it, you share a treasured Southern family recipe and you best not show your face at the next family affair! So rather than spill the secret ingredients to an inherited recipe, Sullivan's Island, SC native Tony Blanchard took what he knows best – seafood (he's owned both a wholesale seafood market as well as a local clam farm), and went about perfecting a recipe that’s been in his family for generations.

Finally, after years of talking about it, Tony and wife Tracy decided to bring to market the family’s entertaining jewel: crab dip … real crab dip … the kind that works equally well next to your sterling silver as it does alongside a cooler of longnecks.

Tony's no little guy … hence the name Big T. So it only seemed natural to call it Big T's crab dip as so many friends through the years have done. Maybe it's all the wild caught crab, maybe it’s the perfect combination of rich cheeses and signature spices, or maybe it's the fact that eating that imitation "krab" stuff is just not right. One thing's for sure: this is love at first bite … we're betting you'll agree this is the finest crab dip you’ve ever tasted: real crab from real coastal folk!

Enjoy!

Serving suggestions

Whether as an appetizer or key ingredient in a meal, Big T Coastal Provisions Crab Dip is a wonderful addition to your next gathering.

  • Classic crackers: Savory club crackers are a favorite or dress it up with water crackers
  • Au naturel: Perfect with a tray of crudités: celery, sliced cherry tomatoes, carrots and green peppers
  • Crab melt: Slathered across a sliced baguette, heated in the oven
  • Sunday brunch: Fabulous addition to a green pepper and onion omelet
  • Grilled crab 'n cheese: Pair crab dip and your favorite cheese for a quick, melty, satisfying sandwich
  • Coastal burger: A spoonful of crab dip atop a grilled beef or turkey patty
  • Tomato wedges: Extra sharp cheddar, crab dip and slices of fresh Roma tomatoes
  • Garden goodness: Add crab dip to a fried green tomato sandwich on grilled sourdough