Hot Crab Dip
This hot crab dip recipe is so irresistible. Chunks of fresh crab meat mixed in melted cream cheese, cheddar, and pepper jack with some fresh lemon and chives. Serve hot or cold with a variety of dippers.
Servings: 6 People
Calories: 326kcal
Equipment
Ingredients
- 8 oz Cream Cheese Softened
- ¼ Cup Mayonnaise
- ¼ Cup Sour Cream
- ½ Lemon freshly squeezed Add more as needed.
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 2 Tablespoons Fresh Chives Chopped See Notes
- ½ Cup Sharp Cheddar Cheese Grated
- ½ Cup Pepper Jack Cheese Grated
- 8 Oz Crab Meat See Notes Can use up to a pound of meat.
Optional
- Add in your favorite hot sauce
Instructions
- NOTE: It's important that your cream cheese is soft. Remove from the refrigerator about an hour before you want to make the dip.
- Preheat oven to 375 degrees Fahrenheit.
- Prepare a small baking dish with a little bit of cooking spray.
- In a medium sized bowl, whip the cream cheese with a hand mixer. It must be smooth and creamy with no lumps.
- Add in the mayo, sour cream, Worcestershire sauce, lemon juice, sea salt, chives, garlic powder, paprika, and black pepper.
- Mix with the mixer until it's all combined.
- Taste and add more lemon or sea salt as needed.
- Mix in the cheddar and pepper jack.
- Next, gently fold in the crab with a spatula. This will give you large chucks of crab.
- Place in the oven and bake uncovered for 20 minutes or until it's hot and bubbly.
- Serve warm with a variety of dippers.
Notes
Ingredient Notes:
Crab: This recipe calls for fresh crab meat, but a variety of options can also be used. Imitation and canned crab turn out great as well. Use what you have access to and enjoy!
This recipe calls for 8oz of fresh crab but you can use up to a pound. The amount used depends on how much of that delicious crab you want in each bite.
Cheese: The pepper jack adds a nice little kick to this dip. Feel free to use all cheddar if you prefer.
Chives: Fresh Chives go really well with this crab dip. If you do not have chives, fresh green onions work just as well. Can also substitute for 2 teaspoons of dried chives.
Fresh Lemon Juice: This is a must. This dip can be really heavy with all the cheese, so adding a nice hint of fresh lemon juice really balances it out.
Storage
Store any unused crab dip in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 326kcal | Carbohydrates: 4g | Protein: 14g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 932mg | Potassium: 194mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 878IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 1mg