Crab Dip Recipe (VIDEO)
This hot Crab Dip is the ultimate holiday-worthy dip. This tastes like the filling for Crab Rangoon. It’s creamy, cheesy and irresistibly good. You can even assemble it ahead and bake just in time for your party.
Foto: Natasha's KitchenBahan-bahan
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup mayonnaise*
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/4 cup chopped chives or green onion (divided, plus more to garnish)
- 2 g arlic cloves (pressed or grated)
- 1 Tbsp lemon juice (from 1/2 lemon)
- 2 tsp hot sauce (or added to taste, we love Cholula)
- 1/2 tsp Old Bay seasoning
- 12 -16 oz lump crab meat (*preferably fresh meat from cooked king crab legs, patted dry with paper towels.)
Langkah-langkah
Preheat oven to 400˚F and butter a 1 1/2 to 2 quart casserole dish.
In a large bowl, combine cream cheese, sour cream and mayonnaise. Use an electric mixer to beat them together until smooth.
Add 1 cup of the shredded cheese, chives, garlic, lemon juice, hot sauce, and old bay seasoning. Stir to combined then fold in crab meat until combined.
Spread the mixture into your prepared casserole dish, sprinkle with remaining 1/2 cup shredded cheese and bake uncovered at 400˚F for 25 minutes or until hot, bubbling and browned in spots. If more color is desired on top, you can broil for 1 minutes at the end.
Garnish with remaining green onion and serve with tortilla chips, mini toasts, cucumber slices, pita chips or your favorite crackers.
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