Cheesy Hot Crab Dip (Print Format)
Creamy lump crab blended with cheddar, cream cheese, and a touch of heat, baked until bubbly and golden.
# Ingredients:
→ Dairy and Creams
01 -
8 oz cream cheese, softened
02 -
½ cup mayonnaise
03 -
½ cup light or regular sour cream
04 -
1 cup shredded sharp cheddar cheese
→ Seafood
05 -
12 oz lump crab meat (from two 6-oz cans)
→ Seasonings and Herbs
06 -
1 tbsp grated white onion
07 -
1 tsp all-purpose seasoning salt (e.g., Lawry's Seasoned Salt)
08 -
½ tsp Worcestershire sauce
09 -
Juice of ½ lemon
10 -
2 tbsp finely chopped Italian parsley
11 -
Tabasco sauce, a few dashes to taste
12 -
Freshly ground black pepper, to taste
→ Serving Suggestions
13 -
Crackers, baguette slices, or tortilla chips
# Steps:
01 -
Preheat oven to 350°F.
02 -
In a medium bowl, stir cream cheese, mayonnaise, and sour cream until creamy and smooth.
03 -
Incorporate shredded cheddar, grated onion, seasoning salt, Worcestershire, lemon juice, parsley, Tabasco, black pepper, and lump crab meat into the creamy base. Mix thoroughly until evenly combined.
04 -
Transfer mixture into a small baking dish and bake for 25 to 30 minutes until the top is golden brown and the dip is bubbling.
05 -
Serve warm with crackers, baguette slices, or tortilla chips.
06 -
Place all ingredients in a 3- to 4-quart slow cooker, stir to combine, and cook on LOW for 2 hours until cream cheese fully melts. Stir and cook for an additional 15 to 20 minutes. Keep warm for up to an hour, stirring occasionally to prevent burning or separation.
# Tips:
01 -
For added heat, incorporate diced jalapeño or increase hot sauce according to taste.
02 -
To prepare ahead, refrigerate the mixture in a covered dish overnight. Allow to sit at room temperature for 15–20 minutes before baking, increasing baking time if necessary.