Hot Crab Dip
Hot Crab Dip makes the perfect party appetizer. This delicious and addicting crab dip is ready in just 30 minutes and will instantly wow the entire crew!
Servings 12 Servings
Ingredients
- 8 ounces cream cheese softened not fat free or low fat
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup cheddar cheese grated plus 2/3 cup for topping
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon lemon juice
- 1/2 teaspoon ground mustard
- 1 pound lump crab meat canned
- 2 teaspoons Old Bay seasoning
- Optional: add 1 teaspoon sherry
Instructions
- Preheat your oven to 350 degrees.
- In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and sherry if desired. Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat.
- Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 2/3 cup of shredded cheddar cheese.
- Bake for 20-25 minutes or until hot and bubbly around the edges.
- Serve warm with slice baguettes or tortilla chips.
- Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F (177°C) until warmed throughout.
Notes
1. Make Ahead & Freezing Instructions: You can fully assemble this crab dip, cover tightly, and refrigerate for up to 2 days before baking, slow cooking, and serving. You can also freeze the unbaked or baked (and cooled) crab dip for up to 3 months. Thaw then bake as directed or, if already baked, thaw and heat in a 350°F (177°C) for 25 minutes or until warmed throughout.
2. Slow Cooker: Follow steps 2 and 3. Instead of transferring to a baking dish, spoon into your slow cooker (do not add the 2/3 cup of cheese on top) and cook on low for 3-4 hours until hot and creamy. Stir occasionally as it cooks. During the last 30 minutes, sprinkle 2/3 cup reserved cheddar cheese on top.
2. Slow Cooker: Follow steps 2 and 3. Instead of transferring to a baking dish, spoon into your slow cooker (do not add the 2/3 cup of cheese on top) and cook on low for 3-4 hours until hot and creamy. Stir occasionally as it cooks. During the last 30 minutes, sprinkle 2/3 cup reserved cheddar cheese on top.
