Sometimes you just can’t escape the classics, those recipes you simply crave at certain times of the year thanks to memories of family get togethers or thoughts of good, party food. Hot dips in winter are certainly one of those classics for me and when I taste the classic ingredients of cheese and crab something wonderful happens. My tummy is happy.

This Hot Crab Dip is definitely in that category. I forego the canned crab for lush lump crab meat and I highly recommend you do the same. The stars of the show in this recipe are the crab melding with the earthy flavors of Swiss cheese and quality ingredients shine thanks to its simplicity and cheeseyness.

Cheesy Crab Dip
By Heidi
Makes 10-12 servings

Ingredients:

12 ounces lump crabmeat
2 tablespoons butter
2 medium shallots, minced
1 clove garlic, minced
2 (8-ounce) packages cream cheese, at room temperature
1/2 lemon, juiced
4 green onions, chopped
1 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon Old Bay® seasoning
1/2 cup mayonnaise
2 cups shredded Swiss Cheese
2 tablespoons panko bread crumbs
1 tablespoon parsley for garnish

Directions:

Preheat oven to 350°F.

Drain crabmeat if necessary and pick through for any shells or cartilage. Set aside.

In a small sauté pan, melt butter, add shallots and garlic and cook over medium heat for 2-3 minutes or until shallots are softened. Remove from heat.

In a large bowl, mix cream cheese and lemon juice with a large spoon. Mix in shallot mixture, green onions, Worcestershire sauce, hot sauce, Old Bay and mayonnaise. Fold in Swiss cheese and lump crab meat. Add to a small baking dish and top with panko crumbs. Bake for 25-30 minutes or until golden. Serve with baguette slices, bagel crisps or crackers.

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2 thoughts on “Cheesy Crab Dip

  1. The recipe list 1/2 lemon juice, but 1/2 what? A cup?, a Tsp? Please clarify. I have been looking for a hot crab meat recipe for 15 years.

    Marci

    • realbutter said:

      Marci, it’s the juice of 1/2 lemon. So, just cut a lemon in half and squeeze! It should yield about 2 tablespoons, depending on the size of the lemon.

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