Creamy Crab Dip

Nothing goes quicker at a holiday party than crab dip (except maybe spinach dip, but no need to improve upon Knorr’s crowd-pleasing recipe).

The type of crab you use can make a big difference.  Sometimes, I mix in a can of regular crabmeat (backfin) and then add a can of lump too.  You can never have too much crab.  [Note:  canned crab meat is generally available at U.S. supermarkets and now comes in lump for less than $7/can.]  The more expensive lump meat can also be used for those extra-special gatherings.  Make sure you pick through the lump meat for shells.  And be careful that the wine used is dry and not sweet.  If you don’t have wine on hand or prefer not to use it, you can substitute with a little water.

This hot dip could not be easier or cheaper to make.  It’s creamy, mildly cheesy, has a hint of wine and really tastes like crab.  Serve it in a festive dish and watch it disappear.

IMG_0049

Creamy Crab Dip
(Adapted from Betty Crocker)
Serves a crowd.

Ingredients

1 8 oz package of cream cheese
1/4 cup of parmesan cheese
1 6 oz can of crab meat (preferably lump)
1 container of good lump crab meat, optional
1/4 cup of Hellmann’s mayo
1 tsp of mustard powder
1 clove of garlic, minced
2-3 of scallions or green onions, finely chopped
1/4 cup of dry white wine
1/4 tsp of Old Bay plus additional for sprinkling

Directions

Let cream cheese get to room temperature.

Preheat oven to 375 degrees. When softened, place cream cheese to a large bowl.  Mix in all ingredients except for crabmeat.  Once well blended, stir in canned meat.  If adding, stir in lump meat being careful not to break the lumps.  Spread mixture in casserole dish.  Sprinkle with Old Bay.  Bake uncovered for 15 minutes or until bubbly.  (You can also put some lump crab on top and broil it for a couple of minutes after the crab is almost hot.)  Serve with crostini, crackers and/or assorted veggies.

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5 thoughts on “Creamy Crab Dip

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