Saturday, December 27, 2008

Hot Crab Dip

A delicious hot party dip made with cream cheese, mayonnaise and fresh crab.

Hot Crab Dip

A 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.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Fried Jalapeno Poppers
Loaded Potato Skins
Caramelized Onion Dip

Posted by on December 27, 2008
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.