Crab Dip
Delicious and creamy crab dip perfect for parties, featuring jumbo lump crab meat and a blend of savory ingredients.
Equipment
- mixing bowl
- baking dish
- oven
Ingredients
Base 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
Cooking 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-inch 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 since it's broken pieces of jumbo lump crab meat. You can find it at the grocery store in a container on ice. Leftover crab may be stored in the fridge for up to 3 days, and the dip can also be prepared 1-2 days ahead and baked according to instructions.
Nutrition
Serving: 1servingCalories: 304kcalCarbohydrates: 5gProtein: 22gFat: 22gSaturated Fat: 12gCholesterol: 95mgSodium: 1156mgPotassium: 269mgFiber: 1gSugar: 2gVitamin A: 769IUVitamin C: 11mgCalcium: 229mgIron: 1mg
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