Hot Crab Dip
Winter. Dungeness crab season. Super Bowl.
Need I say more?
It’s been raining and in the 40s for the last month now (okay, no need to tell me that I’m a California wimp, I know it’s probably worse where you are, heck, dad is from Minnesota, he knows) and any excuse to make something hot and cheerful in the oven is welcome. Here’s a quick, easy, and delicious, piping hot crab dip, perfect for a winter gathering. The base is cream cheese, mayo and crab. We’ve dressed ours up with green onions, parsley, horseradish, slivered almonds and Tabasco. The proportions are guidelines, really this is to taste.
Do you have a favorite hot crab dip? If so, what’s in it and what do you serve it with?
- 1 8-ounce package of cream cheese
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice
- 1 Tbsp water
- 2 green onions, sliced, greens included
- 3 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley
- 1 Tbsp horseradish
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon of Tabasco or more to taste
- 1/2 cup slivered almonds
- 1 cup of fresh lump crab meat (or a can of crab meat)
1 Preheat oven to 350°F. Beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish. Fold in the slivered almonds and lump crab meat. Place in an oven-proof casserole serving dish.
2 Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.