Hot Crab Dip Countdown to MDW and summer 2021 is most definitely on— and this hot crab dip is ready to be your new favorite app / side dish. I love hot crab dips and always order them when I’m away, so I thought let’s try to make it at home. It was a huge hit with the fam. Loved this version because it was crab forward— delicious crab meat in every single bite. Lots of old bay, some heat, a mix of cheese and some quality lump crab meat and you’re ready for take off.
– 1 shallot, sliced thin
– 2 cloves garlic, minced
– 8 oz cream cheese, softened
– 3 tbsp Mayo
– 3/4 cup cheddar cheese, plus some to top
– 1/4 cup Parmesan cheese, plus some to top
– 1/2 tsp ground mustard powder
– 1.5 tbsp old bay, plus some to sprinkle on top
– 1/2 tsp salt
– 1/2 tsp black pepper
– dash curry powder
– 2 tsp Worcestershire
– dash of sauce
– 1 lb quality lump crab meat
– juice from 1/2 lemon
– scallions to top
– crackers, vegetables, baguette to serve with!
Sauté garlic and shallot in a pan until softened. In a large bowl, take a hand mixer and combine the cream cheese and Mayo until smooth. Add the shallot and garlic mixture to the bowl. Add in the spices, sauces and stir. Fold in the cheeses and the crab until all mixed together well. Add lemon juice and give one final store. Place in an oven safe baking dish. Top with some more cheese and old bay seasoning. Bake at 400 for 30 minutes and enjoy!