Hot Crab Dip

Photo Credit
Edward Fielding/shutterstock
The Editors
Makes 8 or more servings.
The Old Farmer's Almanac EATS
Print Friendly and PDF

For mouth-watering dishes like this one, and much more, pick up a copy of The Old Farmer’s Almanac EATS.

2 tablespoons (1⁄4 stick) unsalted butter
1 cup finely chopped onion
2 cloves garlic, minced
2 teaspoons seafood seasoning (such as Old Bay)
4 ounces cream cheese, softened
1⁄3 cup sour cream
1⁄3 cup mayonnaise
2 teaspoons lemon juice
1-1⁄2 teaspoons Worcestershire sauce
1-1⁄2 teaspoons Dijon-style mustard
salt and freshly ground black pepper, to taste
8 ounces crabmeat, fresh or canned (drained)
2 cups shredded sharp cheddar cheese, divided
paprika, for dusting

Preheat the oven to 375°F. Butter a shallow 11⁄2-quart casserole.

In a skillet over medium heat, melt the butter. Add the onion, stir, and cook for 5 minutes, or until soft. Add the garlic and seafood seasoning, stir to blend, and cook for 1 minute more. Set aside.

Combine the cream cheese, sour cream, and mayonnaise in a bowl and, using an electric mixer on medium-low speed, mix until just blended. Add the lemon juice, Worcestershire sauce, and mustard and mix until smooth and creamy. Add salt and pepper, to taste. Fold in the crabmeat and 1 cup of the cheese.

Spread the mixture in the prepared casserole. Sprinkle with the remaining 1 cup of cheese and dust with paprika. Bake for 25 minutes, or until bubbly. Serve warm.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs