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Hot Crab Dip

Photo Credit
Edward Fielding/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 or more servings.
Category
Dips and Spreads
Course
Appetizers
Credit
The Old Farmer's Almanac EATS

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

Ingredients
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

Instructions

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 Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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