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Hot Crab Dip
Why did the crab bring a dip to the party? Because it heard that’s where the fun was happening!
Ingrédients
- 8 oz cream cheese, softened
- 1 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 cups lump crab meat, drained
- 1 cup shredded cheddar cheese
- 1 tablespoon lemon juice
- 2 green onions, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Préparation
Preheat the oven to 350°F (175°C).
In a large bowl, mix the softened cream cheese, mayonnaise, and Worcestershire sauce until smooth.
Gently fold in the crab meat, cheddar cheese, lemon juice, green onions, garlic powder, salt, and pepper.
Transfer the mixture to a baking dish and spread it evenly.
Bake for 30-35 minutes until the dip is hot and bubbly.
Serve warm with crackers, bread, or vegetables.
Ustensiles
- Mixing bowl
- Baking dish
Astuces du Chef
En cas de problème
Variantes de la Recette
Alternatives Santé
Suggestions de Présentation
Valeurs Nutritionnelles
Régimes Compatibles
Idées de Dressage
Conservation
Idées avec les Restes
Erreurs à Éviter
Questions Fréquentes
Yes, imitation crab works well, but fresh lump crab meat offers better flavor.
You can use artichokes or mushrooms as a substitute for crab.
You can store leftover hot crab dip in the refrigerator for up to 3 days.
Freezing is not recommended as it can alter the texture of the dip.
Crackers, bread, fritters, or vegetables are great options!
Yes, you can prepare the mixture a day in advance and bake it just before serving.
Make sure to bake it long enough; it should thicken up as it heats.