Baked Crab Dip

  Here's a super simple party dip that is perfect for all of your party hosting. It's easy enough to quickly throw together, and it's perfect for your next game day or movie night when you want something other than the same old wings. I like to serve it with butter crackers, but it's also fabulous when served with a hearty chip or even spread on slices of toasted baguette. It's also easy to make it in advance, and then pop it in the oven when it's time for guests. 

 Keep this one in your in your back pocket anytime you need a quick dip.

It's always a big hit! Love. 

1 8 oz pkg cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup ketchup
1 tsp Worcestershire sauce
1 tsp minced garlic
1 tsp lemon juice
1 tsp Old Bay® seasoning
1 tsp paprika (not smoked)
1 cup shredded white Cheddar cheese, plus more 
Salt and pepper to taste
1/4 cup sliced green onions, plus more for garnish
1 lb lump crab or imitation crab meat

 

 

Simply stir together all ingredients except the crab. Be sure everything is well combined. 

Now, VERY GENTLY fold in your lumps of crab meat so as not to break them up. You want them to stay intact as much as possible. If you're using imitation crab meat, just chop it up slightly or shred it before mixing in. Taste it and adjust seasoning if needed. Pour into a casserole dish, then top with a little more shredded cheese. Place in a 350ºF oven for 30 minutes or until bubbly. Garnish with a few more chopped green onions. Serve with crackers, tortilla chips, toasted baguettes, or bagel chips. 

 

 

Tips:

First, and foremost... SHRED YOUR OWN CHEESE. Like, from a block. Do not get the bag of pre shredded!!! It has a coating on it to keep it from clumping, and it just doesn't melt the same. just buy a block of cheese and spend an extra two minutes shredding it by hand, or use one of those handy dandy rotary graters. It makes a world of difference! Have I ever lied to you before?

The other big tip is to make sure to include the lemon juice. Usually, I'm a little hesitant to add too much lemon in my cooking because thats all I can taste. In this case, however, it noticeably brightens up the flavor, so much so that I think it's one of the key flavor notes. Don't skip it!

Also be sure your cream cheese is at room temperature before you start. It just makes the mixing that much easier. 

And finally, feel free to use lump crab meant, but if that's too big of a splurge, imitation crab is great too. I usually don't mention specific brand names, but this time, I think it's warranted. I've tried several kinds of imitation crab meat, and I think Gadre Surimi Style Snow Legs are the best. I just think they have the best crab flavor. Just sayin'!