Hot Crab Dip Recipe
This creamy Hot Crab Dip features luscious lump crabmeat folded into a cream cheese sauce bright with fresh herbs, lemon juice, and Old Bay Seasoning.
Servings: 6
Calories: 350kcal
Ingredients
- 1 pound lump crabmeat
- 2 shallots
- 3 tablespoons unsalted butter divided
- ½ cup panko breadcrumbs
- 2 tablespoons white wine
- 6 ounces cream cheese softened
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons minced chives
- 1 tablespoon chopped parsley
- ¼ teaspoon kosher salt
- 1 ¼ teaspoons Old Bay Seasoning divided
Instructions
- Preheat oven to 425° F.
- Rinse crabmeat under cold water. Take small handfuls of the crabmeat and squeeze dry gently, using your fingers to remove any pieces of shell that might remain in the meat. Set crabmeat aside in a small bowl.
- Peel and mince shallots.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium heat.
- Add breadcrumbs, ¼ teaspoon salt, and ¼ teaspoon Old Bay Seasoning. Stir until toasted, about 3 minutes. Remove breadcrumbs from skillet and set aside. Wipe the skillet clean.
- Turn heat to medium low. Melt remaining tablespoon butter, then add minced shallots. Sauté until softened and starting to brown, about 3 minutes.
- Add white wine and cook until evaporated.
- Reduce heat to low, then add cream cheese, mayonnaise, mustard, lemon juice, chives, parsley, and 1 teaspoon Old Bay seasoning. Stir until cream cheese has melted and mixture is smooth.
- Gently fold in crab meat.
- Spread dip into an 8-inch baking dish or gratin dish.
- Sprinkle with buttery crumbs and bake for 10 minutes, until edges are bubbly.
Notes
Storage Tips:
Wrap dish tightly with aluminum foil and store in the refrigerator for up to 3 days. You can also scrape leftovers into a smaller airtight container to store. If you have stored your leftover dip in its baking dish, just reheat it in a 375-degree oven, until hot again. If the dip is in a storage container, transfer to a microwave-safe bowl, and microwave at 70% power until hot. This dip will not freeze well. Expert Tips:
Watch the heat on your pan when you add the cream cheese, mayonnaise, and other ingredients. Cooking the cream cheese mixture over too high heat can cause it to curdle or scorch. For a gluten-free dip, just leave off the breadcrumbs entirely or replace the panko with gluten-free breadcrumbs. Then serve with crudité or gluten-free crackers.
Wrap dish tightly with aluminum foil and store in the refrigerator for up to 3 days. You can also scrape leftovers into a smaller airtight container to store. If you have stored your leftover dip in its baking dish, just reheat it in a 375-degree oven, until hot again. If the dip is in a storage container, transfer to a microwave-safe bowl, and microwave at 70% power until hot. This dip will not freeze well. Expert Tips:
Watch the heat on your pan when you add the cream cheese, mayonnaise, and other ingredients. Cooking the cream cheese mixture over too high heat can cause it to curdle or scorch. For a gluten-free dip, just leave off the breadcrumbs entirely or replace the panko with gluten-free breadcrumbs. Then serve with crudité or gluten-free crackers.
Nutrition
Calories: 350kcal | Carbohydrates: 11g | Protein: 17g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Cholesterol: 122mg | Sodium: 849mg | Fiber: 1g | Sugar: 3g
