Cheesy Crab Dip
It's time to dive into this Cheesy Crab Dip! With big, tender chunks of crab in each bite coated with hot, melty cheese, leftovers won't be an option. While perfect to serve at parties, you may just want to bake a batch for yourself to enjoy on a quiet night in.
Servings: 6
Calories: 368kcal
Ingredients
- 8 ounce cream cheese softened
- ¼ cup mayonnaise
- ¾ cup sour cream
- 2 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce optional
- 1 ½ teaspoon old bay seasoning
- 1 ½ cup cheddar cheese
- 12 ounce lump crab meat 3 cans (4 oz each), drained
Garnish
- 2 tablespoon green onion chopped, for garnish
- 2 medium tomatoes chopped
Instructions
- Prep the oven: Preheat the oven to 350F.
- Beat cream cheese: Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, hot sauce, and old bay seasoning to a large mixing bowl. Beat until well combined and smooth.
- Stir in crab and cheese: Add 1 cup of the cheddar cheese and the drained crab meat to the bowl. Stir to combine evenly.
- Bake: Spread the dip into a small baking dish, about 8" x 8". I used an 8" skillet. Top with the remaining 1/2 cup of cheddar cheese. Transfer to the oven and bake for 20-25 minutes, or until bubbly and slightly browned.
- Finish: Garnish with green onion and chopped tomatoes and serve hot.
Notes
- You can keep the dip directly in the dish you baked it in covered with plastic wrap, or you can transfer leftovers to an airtight container. Store in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 7g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 952mg | Potassium: 390mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1059IU | Vitamin C: 12mg | Calcium: 329mg | Iron: 1mg