• May 17, 2019

Creamy Hot Crab Dip

Creamy Hot Crab Dip

Creamy Hot Crab Dip 1024 723 Cooking Aboard with Jill

I like to make this creamy hot crab dip on our boat as it’s easy to assemble and tastes good when you are on the water. As on the Chesapeake Bay here in Maryland or any other waterfront places, crab dip is nearly always on the menu in local restaurants as an appetizer. But I think this recipe is tastier as there is ample crab to enjoy. Try to find the freshest lump crab meat either at a seafood shop or frozen in your grocery store. You can also use canned crab but it’s not quite as delicious. Enjoy this dip with friends and family and don’t be surprised if the whole dish is consumed!

 1 lb lump crab (fresh is better but canned works)
 8 oz cream cheese
 ¼ cup mayonnaise
 ¼ cup sour cream
 1 cup grated cheddar cheese (I used gouda)
 2-3 cloves garlic, minced
 1 tbsp Worcestershire sauce
 2 lemons, zest and juice
 2 tbsp chopped chives
 2 tbsp minced onion
 ½ tsp paprika
 1 tbsp old bay spice
 Salt and pepper to taste

1

2

Pre heat oven to 350 degrees F. In a large bowl, bring the cream cheese to room temperature. Then add all of the ingredients except the chives and crab. Once fully incorporated, gently fold in the crab. Pour into an oven proof dish.

3

Bake for 20-25 minutes until brown and bubbly. Garnish with chives and serve with crackers or toasted baguette slices. (I would say this serves 4-8 people as an appetizer, but Dave and I can be known to eat the whole thing ourselves if we are indulging!)

Ingredients

 1 lb lump crab (fresh is better but canned works)
 8 oz cream cheese
 ¼ cup mayonnaise
 ¼ cup sour cream
 1 cup grated cheddar cheese (I used gouda)
 2-3 cloves garlic, minced
 1 tbsp Worcestershire sauce
 2 lemons, zest and juice
 2 tbsp chopped chives
 2 tbsp minced onion
 ½ tsp paprika
 1 tbsp old bay spice
 Salt and pepper to taste

Directions

1

2

Pre heat oven to 350 degrees F. In a large bowl, bring the cream cheese to room temperature. Then add all of the ingredients except the chives and crab. Once fully incorporated, gently fold in the crab. Pour into an oven proof dish.

3

Bake for 20-25 minutes until brown and bubbly. Garnish with chives and serve with crackers or toasted baguette slices. (I would say this serves 4-8 people as an appetizer, but Dave and I can be known to eat the whole thing ourselves if we are indulging!)

Creamy Hot Crab Dip

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