Hot Crab Dip
This hot crab dip requires less than 10 minutes of hands-on prep and is a crowd pleaser every time. It's simple, but oh so good!
Ingredients
- 12 ounces lump crabmeat about 2 ½ cups
- 2 tablespoons butter
- ½ cup minced shallots from 2 medium shallots
- 2 cloves garlic pressed or minced
- 2 8- ounce packages cream cheese at room temperature
- ½ cup mayonnaise
- ½ lemon juiced
- 4 green onions chopped
- 2 teaspoons Worcestershire sauce
- ½ teaspoon hot sauce
- ½ teaspoon Old Bay® seasoning
- 6 ounces shredded Swiss cheese about 2 cups
- 2 tablespoons panko bread crumbs
- 1 tablespoon parsley for garnish
Instructions
- Preheat oven to 400°F.
- Drain the crabmeat if necessary and pick through for any shells or cartilage. Set aside.
- In a small sauté pan, melt the butter with the shallots and garlic and cook over medium heat for 2-3 minutes or until shallots are softened. Remove from the heat.
- In a large bowl, use an electric hand mixer or a fork to blend the cream cheese, mayonnaise, and lemon juice until smooth. Mix in the shallot mixture, green onions, Worcestershire sauce, hot sauce, and Old Bay. Fold in Swiss cheese and lump crab meat. Spread evenly in a shallow 10-inch baking dish and spinkle with panko bread crumbs.
- Bake for 25-30 minutes or until golden. Serve hot with baguette slices, bagel crisps, or crackers.
Notes
Prepare this dip up to 3 days ahead of time. Bring to room temperature before baking, or add a few minutes of baking time if baking straight from the refrigerator.