American · Dinner
Chesapeake hot crab dip
Warm crab dip made from lump crab meat folded through a base of cream cheese, mayonnaise, sour cream and sharp cheddar, seasoned with Old Bay, Worcestershire and hot sauce, then baked until bubbling and lightly browned on top. Served hot with toasted baguette slices.
$7
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
570Calories
28.2gProtein
42.3gFat
19.8gCarbs
3.5gSugar
0.9gFiber
1620mgSodium
130mgChol
19.8gSat Fat
280mgPotassium
220mgCalcium
1.1mgIron
3.2mcgVitamin B12
2.8mgVitamin C
gluten-free-adaptable
low-carb
rich-umami
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Preheat oven to 375F and pick over the crab meat in a small bowl, checking by feel for any bits of shell or cartilage.
2
Build
In a small oven-safe ramekin, whisk together the cream cheese, mayonnaise and sour cream until smooth. Gently fold in the crab meat, half the cheddar, Old Bay, Worcestershire, hot sauce and lemon juice, keeping crab lumps intact.
3
Bake
Scatter the remaining cheddar and a pinch of Old Bay over the top. Bake at 375F for 18 to 20 minutes until the edges bubble and the top turns golden in spots.
4
Plate
Toast the baguette slices and scatter the sliced scallion over the dip. Serve immediately in the ramekin with toasted baguette alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz312g lump crab meat, picked over for shell
- 4 oz114g cream cheese, softened
- 4 tbsp4 tbsp mayonnaise
- 4 tbsp4 tbsp sour cream
- 1.4 oz40g sharp cheddar cheese
- 1 tsp1 tsp Old Bay seasoning
- 1 tsp1 tsp Worcestershire sauce
- 1/2 tsp1/2 tsp hot sauce
- 2 tsp2 tsp scallion
- 1/4 tsp1/4 tsp lemon juice
- 44 baguette slices
