Easy Cheesy Crab Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces (226 grams) crabmeat, fresh or pasteurized, from Blue Crabs or Dungeness Crabs
1/2 cup (4 ounces) cream cheese, softened
1/4 cup (2 ounces) heavy cream
2 tablespoons (1 ounce) sour cream
1 green onion, sliced, whites and greens separated
1/2 teaspoon Pickapepper or Worcestershire sauce, see notes
1/4 teaspoon Old Bay seasoning
1/4 teaspoon Coleman’s mustard powder
5 tablespoons (1 ¼ ounces) English or Irish cheddar, shredded, divided
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Directions: |
Directions:For hot crab dip, heat the oven to 350° Fahrenheit. Place a small baking dish on a parchment paper-lined baking sheet. An 8-ounce to 10-ounce dish is perfect.
Drain the crabmeat, if necessary, and pick through it for any rogue shells.
Whisk the heavy cream with the Pickapeppa (or Worcestershire), mustard powder, and Old Bay seasoning to remove lumps.
Switch to a spoon and stir in the cream cheese, sour cream, white and light green parts of the green onion, and two tablespoons of the shredded cheddar.
Gently fold in the crabmeat, being careful to keep as many larger lumps of crab intact.
Spoon dip into the baking dish and top with the remaining shredded cheese (about 3 tablespoons).
Bake for 20 to 30 minutes or until hot and bubbly. Allow to cool on the counter for 10 minutes, and then serve with the green parts of the green onion on top. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: This recipe can also be served cold. For cold crab dip, stir in the additional 3 tablespoons of cheddar, spoon into a small serving dish, and serve with the green parts of the green onion on top.
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