Classic hot crab dip has a cream cheese base with sharp cheddar cheese mixed in. You can make the spread ahead of the party and just bake until hot and bubbly before serving with crackers or raw veggies for a low carb appetizer.
PREP TIME 5 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 12servings
Ingredients
For the Hot Crab Dip
1(8 oz) brick of cream cheesesoftened
1/4cupsour cream
1/4cupmayonnaise
1cupshredded cheddar cheese
1tspgarlic salt
1/2tsppaprika
1tbspWorcestershire sauce
1tbsplemon juice
2tsphot saucelike Texas Pete
1/2tspsalt
1/4tsppepper
1(8 oz) container of lump crab meat
3green onionschopped, whites and greens separated
For Serving: Pick 1 or 2
Butter crackers
Tortilla chips
Fresh baguette slices or crostini
Fresh celery sticks
Instructions
Preheat the oven to 350°F.
Add the cream cheese, sour cream, mayo, shredded cheddar, garlic powder, paprika, Worcestershire sauce, lemon juice, hot sauce, and salt and pepper to a large mixing bowl. Use a hand mixer to beat them together until well combined.
Drain the container of lump crab meat and be sure to check for shells. Add the crab to the mixing bowl along with the white parts of the chopped green onion. Use a spatula to gently fold them into the cream cheese mixture.
Spread the crab dip into a small baking dish. Bake for 20 - 25 minutes or until the dip is nice and bubbly with golden edges.
Sprinkle the top with the chopped green onions just before serving. Serve warm with your favorite crackers, bread, or raw veggies.