Cheesy Hot Crab Dip
This rich, crowd-pleasing crab dip blends lump crab meat with cream cheese, sour cream, sharp cheddar and a touch of hot sauce for a warm, bubbly appetizer perfect for parties and game day.
Equipment
- mixing bowl
- Spatula or spoon
- Small baking dish (or 3-4 quart slow cooker)
- oven
- Slow cooker (optional)
Ingredients
- 1 8 ounce package cream cheese or Neufchatel (light cream cheese) softened
- 1/2 cup mayonnaise
- 1/2 cup light or regular sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon grated white onion
- 12 ounces lump crab meat from 2 (6-ounce) cans
- 1 teaspoon all-purpose seasoning salt Lawry's Seasoned Salt suggested
- 1/2 teaspoon Worcestershire sauce
- 1/2 lemon lemon juiced
- 2 tablespoons Italian parsley finely chopped
- Tabasco (hot sauce) a few shakes, to taste
- freshly ground black pepper to taste
- crackers baguette slices or tortilla chips for serving
Instructions
Oven Directions:
- Heat the oven to 350°F (175°C).
- In a medium bowl, beat together the softened cream cheese, mayonnaise, and sour cream until smooth and homogenous.
- Fold in the shredded cheddar, grated onion, lump crab meat, seasoning salt, Worcestershire, lemon juice, parsley, hot sauce, and freshly cracked black pepper until everything is evenly incorporated.
- Spoon the mixture into a small baking dish and bake for 25 to 30 minutes, or until the top is golden and the dip is bubbling at the edges.
- Remove from the oven and serve warm with baguette slices, crackers, or tortilla chips.
Slow Cooker Instructions:
- Place all ingredients in a 3- to 4-quart slow cooker and stir to combine.
- Set the slow cooker to LOW and heat for about 2 hours, or until the cream cheese has fully melted; stir, then continue cooking an additional 15 to 20 minutes to meld flavors.
- If keeping for service, switch to KEEP WARM or LOW for up to an hour, stirring occasionally to prevent sticking or separation.