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HOT CRAB DIP

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • Mon Dec 30, 2013 10:48 am (PST) . Posted by:
  • "Jodi" jodi63755
  • Hot Crab Dip
  • http://www.deepsout hdish.com/ 2008/12/hot- crab-dip. html#axzz2ouOE08 Tc
  • A delicious hot party dip made with cream cheese, mayonnaise and fresh crab.
  • A delicious hot dip that shows up at just about every party I've ever been to here in the Deep South. It's really best when made with fresh lump crabmeat, but the pouches or cans may be substituted.
  • The recipe will fill two of the 14 ounce cast iron servers pictured above to the brim, so be sure to place them on an aluminum foil covered baking sheet to catch spill over's and drips if you use them.
  • Ingredients
  • 2 (8 ounce) blocks of Philadelphia cream cheese, softened to room temperature
  • 1 cup of mayonnaise
  • 2 tablespoons grated onion
  • 1/4 teaspoon of kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 teaspoon of garlic powder, or to taste
  • 1/4 teaspoon of Old Bay seasoning, or to taste
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1/4 teaspoon Worcestershire sauce, optional
  • 1/3 cup heavy cream, more or less
  • 1 pound of crabmeat, drained

Details

Preparation

Step 1




Instructions
Preheat oven to 375 degrees F. Butter a 1-1/2 quart casserole dish; set aside. Dump the crabmeat into a colander to drain and pick through for any stray shell; set aside. Meanwhile, combine the cream cheese with the mayonnaise, onion, salt, pepper, garlic powder, Old Bay, Cajun seasoning and Worcestershire. Add the cream a little at a time, using only enough to loosen the dip. Gently fold in the crab and spoon into a buttered casserole dish. Bake at 375 degrees for about 20 to 25 minutes, or until bubbly and heated through and lightly browned on top. Serve immediately with assorted crackers or toast points.

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