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–+ servings

Hot Crab Dip

This Hot Crab Dip is dangerously addictive: creamy, cheesy, loaded with sweet lump crab, sparked with lemon zest and a kick of Old Bay. One bite and a former restaurant-owner uncle demanded the recipe at a party. 30 minutes from fridge to table, it’s the appetizer that disappears first and gets requested forever.
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Prep Time 18 minutes
Cook Time 12 minutes
Course Appetizer
Cuisine American
Servings 16 People
Calories 143 kcal

Equipment

  • Small Shallow Casserole Dish

Ingredients
  

Crab

  • 16 oz Crab - Can of Crab (Costco)

Topping

  • ½ C Panko
  • 1 Lemon - Zest of the Lemon

Dip Base Mixture

  • ¾ C Mayonaise
  • 8 oz Cream Cheese - Softened
  • 1 Red Pepper - Chopped Small
  • 4 Cloves Garlic - Minced
  • ½ C Fresh Flat Leaf Parsley - Finely Chopped
  • 3+ Tbl Fresh Chives - Don't USE DRIED !!!!
  • 1 Lemon (only 1 lemon!) - Juice of Lemon

Seasonings

  • ½ tsp Salt
  • ¼ tsp Pepper
  • 1 tsp Old Bay Seasoning
  • ½ tsp Tabasco - Optional

Instructions
 

  • Organize your ingredients - Make sure cream cheese is softened
  • Preheat oven to 425℉
  • Rinse the crab / drain in a small colander
  • Prepare and chop the vegetables (red pepper / garlic) and fresh herbs. (I know it seems like a LOT of parsley but go with it...)
  • Combine Panko and Lemon Zest in a small bowl
  • Thoroughly Mix mayo, cream cheese, lemon juice, seasonings, vegetables and herbs in a medium / large bowl. (Note I made 1/2 the recipe for a small group - if you make a full recipe you'll need a larger bowl & casserole pan)
  • After base mixture is thoroughly combined - add the drained crab and fold it into the base mixture.
  • Place base mixture + crab into a baking / casserole dish. The baking dish should be wider than deep. (shallow baking dish)
  • Cover base + crab mixture with panko / lemon mixture
  • Bake for about 12 minutes - watch so that you don't burn the breadcrumbs.
  • Serve with crackers or fresh Baguettes

Notes

Unless you are serving a large group - or an extra hungry group - you may be fine with 1/2 of the recipe --- see the buttons above to halve the recipe.  
In my pictures I show the 1/2 recipe. 
You can make the dip mixture a day ahead of time (Thanksgiving Prep?) and just put the lemon zest / panko on top the day of baking...  And, if you have any leftovers - you can reheat at about 300 degrees in your oven - or as I do - in my easy bake (toaster oven). 
You can make the dip with low fat cream cheese - I obviously did.  I can't remember if I've ever used both low fat cream cheese AND low fat mayo.  I think the consistency might be off if you used both mayo and cream cheese that are low fat.  If you are trying to save a few calories maybe use one low fat, but not both?   

Nutrition

Calories: 143kcalCarbohydrates: 4gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 22mgSodium: 262mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 717IUVitamin C: 22mgCalcium: 33mgIron: 1mg
Keyword Crab, Cream Cheese, Mayonaise
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