Description
Indulge in the creamy goodness of our irresistible crab dip recipe. Learn how to create a crowd-pleasing appetizer that will leave everyone wanting more.
Ingredients
- – 226g (8 oz) package cream cheese, room temperature
- – 60ml (1/4 cup) mayonnaise
- – 60ml (1/4 cup) sour cream
- – 2 cloves garlic, minced
- – 60ml (1/4 cup) chopped green onion
- – 1 1/2 tsp (8 ml) Old Bay seasoning
- – 1/4 tsp (1 ml) salt
- – 5ml (1 tsp) soy sauce
- – 1/2 of a lemon, juiced
- – 113g (1 cup) freshly shredded cheddar cheese, divided
- – 2.5ml (1/2 tsp) hot sauce, or more, to taste
- – 454g (1 lb) fresh jumbo lump crab meat
- – sourdough bread
- – crackers
- – tortilla chips
- – chopped cold veggies
Instructions
- Set your oven to 350 degrees F. In a mixing bowl, whip the cream cheese until it becomes creamy. Combine it with mayonnaise, sour cream, minced garlic, chopped green onion, Old Bay seasoning, salt, soy sauce, and lemon juice.
- Gently fold in ¾ cup of the cheddar cheese and the hot sauce, stirring until everything is well blended. Incorporate the crab meat into the mixture.
- Transfer the mixture into a 9-inch pie dish or a similar-sized baking dish, and sprinkle the remaining cheddar cheese on top. Place in the oven and bake for about 20 minutes, or until the surface is golden and bubbling.
- Enjoy it warm, accompanied by slices of sourdough bread, crackers, tortilla chips, or an assortment of cold chopped vegetables.
- Any leftover crab dip can be kept in the refrigerator for up to 3 days if stored in a covered container. Reheat using a microwave.
Notes
- Use high-quality jumbo lump crab meat for a more flavorful dip.
- Adjust the amount of hot sauce to your preferred level of spiciness.
- Serve the dip with a variety of dippable options like sourdough bread, crackers, tortilla chips, and cold veggies.
