Hot Crab Dip Recipe
My Hot Crab Dip recipe is my most requested potluck and party dish. It’s filled with tons of crab and a mixture of gooey cheese. Served with an assortment of cracker, tortilla chips + carrot and celery sticks.
Serving suggestions (great if you end up with leftovers):
- Make this in small ramekins, top with panko breadcrumbs and serve as individual crab au gratin appetizers.
- Serve over a baked potato.
- Make a panini – top your favorite roll with crab mixture and a slice of brie and you have an awesome crab sandwich.
- Top a Filet Mignon with crab dip.
Hot Crab Dip Recipe
- 8 ounce package of cream cheese - softened
- 1/2 cup non fat sour cream
- 1 tablespoon lemon juice
- 2 - 3 teaspoons of Worcestershire sauce
- 1 tablespoon Dijon mustard
- pinch of garlic salt to taste
- couple dashes of Tabasco
- 1/2 - 3/4 of a pound of canned or fresh crab meat
- 1/4 cup blue cheese or Gorgonzola crumbles
- 1/4 cup or more Mexican or Italian cheese blend
- Assorted crackers, tortilla chips, bread and veggies for dipping
- up to 1 tablespoon of milk - only use if necessary
- Remove any cartilage from crab.
- In a large bowl mix cream cheese, sour cream, Dijon mustard, lemon juice, garlic salt blue cheese and Tabasco until smooth. If the mixture is too thick add a little milk until it is dense and creamy. Carefully fold in the crab meat. Pour into a greased 1 quart casserole and top with cheese blend.
- Bake @ 400 for 20 to 30 minutes, until cheese is a little browned and crab mix is bubbly. Or place the dish covered with foil grill for 15 minutes, then remove foil and cook for another 5-7 minutes until cheese is a little browned and crab mix is bubbly.
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