|A delicious hot party dip made with cream cheese, mayonnaise and fresh crab.|
Hot Crab DipA delicious hot dip that shows up at just about every party I've ever been to here in the Deep South. It's really best when made with fresh lump crabmeat, but the pouches or cans may be substituted.
The recipe will fill two of the 14 ounce cast iron servers pictured above to the brim, so be sure to place them on an aluminum foil covered baking sheet to catch spill overs and drips if you use them, otherwise a deep dish pie plate works nicely too.
Here's how to make it.
Recipe: Hot Crab Dip©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 3 cups
- 2 (8 ounce) blocks of Philadelphia cream cheese, softened to room temperature
- 1 cup mayonnaise
- 2 tablespoons grated onion
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon garlic powder, or to taste
- 1/4 teaspoon Old Bay seasoning, or to taste
- 1/4 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/4 teaspoon Worcestershire sauce, optional
- 1/3 cup heavy cream, more or less
- 1 (14-ounce) can artichoke hearts, drained well and quartered, optional
- 1 pound crabmeat, drained
Preheat oven to 375 degrees F. Butter a 1-1/2 quart casserole dish; set aside. Dump the crabmeat into a colander to drain and pick through for any stray shell; set aside. Meanwhile, combine the cream cheese with the mayonnaise, onion, salt, pepper, garlic powder, Old Bay, Cajun seasoning and Worcestershire. Add the cream a little at a time, using only enough to loosen the dip. Gently fold in the artichoke hearts, if using, and crab and spoon into a buttered casserole dish. Bake at 375 degrees for about 20 to 25 minutes, or until bubbly and heated through and lightly browned on top. Serve immediately with assorted crackers or toast points.
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©Deep South Dish
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