Hot Crab Dip
Make hot crab dip with real crab, cream cheese and a golden cheese topping. Get tips for gentle mixing, balanced seasoning and a creamy texture.
Servings 10 servings
Calories 235kcal
Equipment
- 9-inch pie plate
- Electric mixer
- Rubber spatula
Ingredients
Dip Ingredients
- 16 oz cream cheese softened
- 12 oz lump crabmeat drained and picked over
- 1/2 cup Parmesan cheese shredded
- 1/4 cup green onions thinly sliced
- 2 tablespoons chicken broth
- 1 tablespoon horseradish sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon hot pepper sauce
- 1/4 cup toasted slivered almonds
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and aerated.
- Add the Parmesan cheese, sliced green onions, chicken broth, horseradish sauce, Old Bay seasoning, and hot pepper sauce to the bowl. Mix on low speed until the flavorings are evenly distributed.
- Using a rubber spatula, gently fold the crabmeat into the cheese mixture, taking care not to break up the large lumps of crab.
- Transfer the mixture into a 9-inch pie plate or quiche dish and spread it into an even layer.
- Sprinkle the toasted slivered almonds evenly over the top of the dip.
- Bake for 25 to 30 minutes, or until the edges are bubbling and the top has turned a light golden brown.
- Remove from the oven and let stand for 5 minutes before serving warm with assorted crackers.
Notes
Nutritional information:
- Calories: 235
- Protein: 12g
- Carbohydrates: 4g
- Fat: 19g
- Saturated fat: 11g
- Cholesterol: 78mg
- Sodium: 495mg
- Potassium: 0mg
- Fiber: 0g
- Sugar: 2g