Need I say more? It’s been raining and in the 40s for the last month now (okay, no need to tell me that I’m a California wimp – I know it’s probably worse where you are. Heck, dad is from Minnesota, he knows) and any excuse to make something hot and cheerful in the oven is welcome! Here’s a quick, easy, and delicious, piping hot crab dip, perfect for a winter gathering. The base is cream cheese, mayo and crab. We’ve dressed ours up with green onions, parsley, horseradish, slivered almonds and Tabasco. Keep in mind that the proportions of the ingredients are just guidelines, really this is to taste!
What Crab to Buy
Look for lump crab meat for this recipe. Any mix of lump, backfin, and/or claw crabmeat will work fine. Ideally, you should buy fresh crab meat from the seafood counter or in the refrigerator section of your grocery store. Look for the freshest crab meat possible; it should smell sweet, not fishy. If fresh crab meat is not available you can use canned crab meat, but fresh will definitely taste better.
Make Ahead Crab Dip
This dip is best served piping hot, as soon as it comes out of the oven. If you want to make it ahead, just mix everything together, pack it into a casserole dish, and refrigerate until you’re ready to warm it up! It’s also easy to transport the cold dip to your party and warm it up when you get there.
What to Serve With This Crab Dip
Any of the following are great served alongside this crab dip:
Thinly sliced baguetteCrackersBagel chipsCelery sticksCarrot sticksEndive leaves
Looking for More Hot Dip Recipes?
7 Layer Bean Dip Quick and Easy Artichoke Dip Buffalo Chicken Dip Slow Cooker Brats and Beer Cheese Dip Spinach Artichoke Dip with Bacon
Fold in the slivered almonds and lump crab meat. Taste and add additional lemon juice or Worcestershire sauce to taste.
