Hot and Creamy Crab Dip
A creamy crab dip featuring crabmeat, which is ideal for dipping chips, breadsticks or vegetable crudités. You could also serve this with a baked potato. I like it with sour cream flavor Pringles.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 mins
- Yield: 8 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 lb (1/2 kg) flaked cooked crabmeat
- 1/2 lb (1/4 kg) softened cream cheese
- 1/4 cup (25g) grated parmesan
- 1/8 teaspoon Cayenne pepper
- 3 tablespoons sour cream
- Hot sauce, to taste
- 1 minced garlic clove
- 1 tablespoon lemon juice
- 1 1/2 teaspoons prepared horseradish
- Salt, to taste
- Baguette slices or crackers, to serve
Instructions
- Preheat the oven to 350 degrees F.
- Combine the cream cheese and sour cream until smooth.
- Stir in the horseradish, garlic, lemon juice, hot sauce, parmesan, cayenne and salt.
- Fold in the crabmeat.
- Put the crab dip in an ungreased 2-cup baking dish.
- Cook for about 22 minutes or until the top is bubbly and beginning to brown.
- Serve with baguette slices or crackers.
Notes
- Use fresh or canned crab – canned crab must be thoroughly drained.
- Add a few drops of hot sauce if you like, or omit it for a milder tasting dip.
- Use freshly squeezed lemon juice for a fresh flavor, and fresh-grated parmesan for the best result.
Nutrition
- Serving Size: 4
- Calories: 381
- Sugar: 3g
- Sodium: 888mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 183mg
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Find it online: https://victoriahaneveer.com/hot-and-creamy-crab-dip/