Baked Cream Cheese Crab Dip
Lump crab folded into cream cheese, sour cream, and cheddar and baked until hot and bubbly.
Equipment
- Baking dish 1 quart
- Mixing bowl
- Electric mixer
- Spatula
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 8 oz lump crab meat drained and picked over
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped green onions for garnish
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a 1 quart dish.
- Beat. Beat the cream cheese, mayonnaise, and sour cream until smooth.
- Fold. Stir in the crab, cheddar, seasonings, and lemon juice.
- Fill. Spread the mixture in the dish.
- Bake. Bake 25 to 30 minutes until bubbling and top with green onions.
Notes
Substitutions: Use finely chopped imitation crab or add hot sauce.
Tips: Drain the crab well and soften the cream cheese.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated for 8 servings.