Email to Cat      

Hot Crab Dip with Cheddar

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"This hot crab dip is a tried-and-true crowd pleaser. Crab is such a rich-tasting shellfish, I think it goes extremely well with a little extra creaminess — and that's why I mix in cream cheese, mayonnaise, and sour cream for a smooth and decadent dip that is impressive enough to serve at even your fanciest soirées. And a little bit of hot sauce kick lets your taste buds know that this hearty starter still has plenty of good, down-home flavor in its soul."

List of Ingredients

â—¦ 1 pound crabmeat, picked over to remove bits of shell (see Note)
â—¦ 1 ½ cups shredded sharp Cheddar cheese (6 ounces)
â—¦ 8 ounces cream cheese, at room temperature
â—¦ ¼ cup mayonnaise
â—¦ ¼ cup sour cream
â—¦ 4 scallions, white and light green parts finely chopped, dark green tops reserved
â—¦ 2 cloves garlic, finely chopped
â—¦ 2 teaspoons fresh lemon juice
â—¦ 1 ½ teaspoons Worcestershire sauce
â—¦ 1 teaspoon hot sauce, or to taste
â—¦ ½ teaspoon mustard powder
â—¦ Tortilla chips or crackers, for dipping


Recipe

Preheat the oven to 325° F.

In a bowl, stir together the crabmeat, Cheddar, cream cheese, mayonnaise, sour cream, chopped scallions, garlic, lemon juice, Worcestershire sauce, hot sauce, and mustard powder.

Scrape the mixture into a wide baking dish — one that's pretty enough for serving. Bake until the dip is golden and bubbling, 45 to 55 minutes.

Chop the dark green scallion tops and sprinkle over the dip to add a little color. Serve hot, with a bowl of tortilla chips or crackers to use as dippers.

Serves 10 to 12


• Note: No shells in the dip, please:
Believe me, crunching into a stray bit of shell is no way to experience a mouthful of crab dip. Here's a little trick I learned in the restaurant business: Spread the crabmeat onto a baking sheet in an even layer and place in a low oven (about 200° F) for about 3 minutes. The heat will turn the shells red, making them so much easier to pick out of the white meat.