This Hot Crab Dip is a party favorite appetizer filled with lots of Dungeness Crab in a cheese base. It's the perfect appetizer for your holiday entertaining, whether it's Thanksgiving Christmas or even New Years. It's not only easy to make but can be assembled the night before, refrigerated, and then grilled right before serving.
Hot Crab Dip Recipe
Prep Time: 15 minutes | Cook time: 30 minutes | Yield: 10 Servings
Ingredients
- 2 Tsp Extra-Virgin Olive Oil
- 2 tbsp shallots, chopped
- 8 oz of Cream Cheese, Room Temperature
- 1/3 cup Mayonnaise
- 1/3 cup Sour Cream
- 1/3 cup Parmesan Cheese, Grated Fresh
- 2 tbsp chives, finely chopped
- 1 tbsp fresh fennel, finely ground
- 2 tbsp of fresh lemon juice
- 1/2 tsp hot sauce or more
- 1/4 tsp salt
- 1 pound Dungeness Shelled Crab Meat, Or Other Favorite Crab (Cooked)
- 1/3 cup Parmesan Cheese, Grated Fresh
- Addition of Chives and Fresh Dill to Garnish
How to make hot crab dip
- In a small skillet, heat 2 teaspoons of Extra Virgin Olive Oil and 2 tablespoons of Milled Red Onion over medium-high heat.
- Cook the onions until soft and light brown. Remove from heat and let cool.
- Mix sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup of parmesan cheese, chives, fennel, lemon juice, hot sauce, and salt until smooth and well blended.
- Fold 1 pound of Clear Shell Crab Meat into the cream cheese mixture. 1 pound of crab meat equals 2 whole Dungeness crabs.
- Grease a 1-1 / 4-liter oven-safe pan with butter and spread the crab sauce evenly onto the pan.
- Sprinkle another 1/3 cup of Grated Parmesan Cheese evenly over the top.
- Bake in a 425-degree oven for 20-30 minutes until the tops are light brown and bubbly.
- Garnish with additional Chives and Chopped Dill.
- Serve hot with Baked Baguette Slices or Crackers and Lemon Slices.
Source: serenabakessimplyfromscratch.com