Crab Dip
User Reviews
5
Crab Dip
Description
The Crab Dip starts by beating room-temperature cream cheese until smooth, then mixing in mayonnaise, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire sauce, and lemon juice. Cheddar cheese and hot sauce are folded in before adding the fresh jumbo lump crab meat. The mixture is spread into a baking dish, topped with remaining cheddar cheese, then baked at 350°F for about 20 minutes until golden and bubbly. The dip balances creamy and tangy flavors with the distinct taste of crab and a slightly spicy finish from hot sauce and Old Bay.
This dip is typically served warm as an appetizer, accompanied by sourdough bread, crackers, tortilla chips, or chilled chopped vegetables. It can be prepared up to a day or two in advance and reheated. Variations include serving it cold without baking, preparing it in a slow cooker, or baking it inside a hollowed bread bowl for a festive presentation.
Ingredients
- 8 ounce cream cheese room temperature, package
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic , minced
- ¼ cup green onion chopped
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt
- 1 teaspoons Worcestershire sauce
- ½ lemon juiced
- 1 cup cheddar cheese divided, freshly shredded
- ½ teaspoon hot sauce , or more, to taste
- 1 pound crab meat fresh jumbo lump
Dipping ideas:
- sourdough bread
- crackers
- tortilla chips
- vegetable chopped; cold
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
- Use fresh jumbo lump crab meat for best texture and flavor; canned crab can be a last resort.
- Taste the crab meat before adding salt; omit additional salt if crab is already salty.
- Crab dip can be prepared 1-2 days ahead and refrigerated before baking.
- Serve the dip cold without baking as an alternative preparation.
- Slow cooker preparation involves cooking on low for 1-2 hours until heated through.
- For a fun variation, bake the dip in a hollowed bread bowl, saving cut-out bread pieces for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 95mg | 32% |
| Sodium | 1156mg | 48% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 229mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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