Crab Dip
This creamy Crab Dip is a delightful appetizer featuring fresh jumbo lump crab meat and savory seasonings, perfect for any gathering.
Equipment
- mixing bowl
- Baking pan
Ingredients
- 8 ounce cream cheese room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic minced
- ¼ cup chopped green onion
- 1 ½ teaspoons Old Bay seasoning
- ¼ teaspoon salt
- 1 teaspoon Worcestershire sauce
- ½ of a lemon lemon juiced
- 1 cup freshly shredded cheddar cheese divided
- ½ teaspoon hot sauce or more, to taste
- 1 pound fresh jumbo lump crab meat
Dipping ideas
- sourdough bread
- crackers
- tortilla chips
- chopped cold veggies
Instructions
- Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
- Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
- Spread into a 9" pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
- Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
- Leftover crab dip will keep, stored covered in the fridge, for up to 3 days. Rewarm in the microwave.
Notes
Fresh lump crab meat is best for this recipe. You can use canned crab meat if absolutely necessary. Taste the crab; if it tastes salty, you can omit the added salt. Crab dip can be prepared 1-2 days ahead of time, stored covered in the fridge, then baked according to instructions. Variations include cold crab dip, crockpot crab dip, and crab dip in a bread bowl.
Nutrition
Serving: 1servingCalories: 304kcalCarbohydrates: 5gProtein: 22gFat: 22gSaturated Fat: 12gCholesterol: 95mgSodium: 1156mgPotassium: 269mgFiber: 1gSugar: 2gVitamin A: 769IUVitamin C: 11mgCalcium: 229mgIron: 1mg
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