Hot Crab Dip
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: High-Protein, Low-Carb
Ingredients
Scale
- 16 ounces lump crab meat (drained and picked for shells)
- 8 ounces cream cheese (softened to room temperature)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded sharp cheddar cheese (divided)
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 2 green onions (thinly sliced)
- Optional: A dash of hot sauce for extra heat
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish or a small oven-safe skillet with cooking spray or butter to prevent sticking.
- In a medium mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a spatula or hand mixer to blend until the mixture is smooth and free of large lumps.
- Stir in the lemon juice, Worcestershire sauce, Old Bay seasoning, and garlic powder. Add the green onions and half of the shredded cheddar and Monterey Jack cheese. Mix until everything is well incorporated.
- Gently fold the lump crab meat into the mixture. Be careful not to over-mix, as you want to keep those nice chunks of crab meat intact for the best texture.
- Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining cheddar and Monterey Jack cheese over the top. Place in the oven and bake for 20 to 25 minutes, or until the cheese is melted and the edges are bubbling and slightly golden.
- Remove from the oven and let it stand for 5 minutes. Garnish with extra green onions or a light dusting of Old Bay if desired. Serve warm.
Find it online: https://www.diannemeals.com/snacks/hot-crab-dip/