Hot Crab Dip

I don’t know what it is, but even in the middle of the summer, a hot and cheesy dip always sounds like a good plan.  It doesn’t seem to matter how much a kitchen can suffer from oven heat in July; as long as the dip is worth it, I don’t mind.  And this hot crab dip is worth it.  Actually, it’s perfect any time of the year but summer seems the right time for a crab dip, doesn’t it?

Hot Crab Dip

I pulled this dip together the night before my family’s clambake last month then popped it in the oven for about 35 minutes right before the party started.  Out came a bubbling dish of cracker-crusted cheesy crab dip, not with wisps of crab meat here and there, but hunks of lump crab in every bite.  It’s kept super creamy with the addition of cream cheese and half-and-half (so, definitely not health food) and it won’t seize up when it cools like so many cheesy dips can do – my cheese dip nemesis.  If there’s one thing I would do differently next time, it would be to make more because again, it’s another dish I was sad to see come to an end.

Hot Crab Dip

Hot Crab Dip

Total Time: 45 minutes

Yield: Enough for a big crowd

You can make this dip a day or two in advance. Just cover and refrigerate the dip before you bake it, adding 5 to 7 minutes to the baking time if the dip is baked right from the fridge.

Ingredients

  • 4 tablespoons unsalted butter
  • 2 medium shallots, minced
  • ¼ tsp cayenne pepper
  • 2 tsp Old Bay seasoning
  • 2 tsp dry mustard
  • ¼ cup dry white wine
  • 1 ¼ cup half-and-half
  • 12 oz (1 ½ bricks) cream cheese, cut into small pieces
  • 4 oz sharp white cheddar cheese, grated (about 1 ½ cups)
  • 4 oz Gouda cheese, grated (about 1 ½ cups)
  • Juice of 1 lemon
  • 1 ½ tsp Worcestershire sauce
  • 16 oz lump crabmeat, picked over for cartilage and broken up into smaller hunks of meat
  • ¼ cup chopped fresh flat-leaf parsley, divided
  • ½ sleeve of Ritz or butter crackers, crushed into pea-sized pieces

Instructions

  1. Preheat oven to 400° F. You'll need a 13x9-inch or 2-quart baking dish - no need to grease it.
  2. In a large skillet, melt the butter over medium heat. Stir in the shallots, cayenne, Old Bay, and dry mustard, and cook until the shallots have softened, about 2 minutes. Add the wine and cook for 1 minute, scraping up any bits on the bottom of the pan.
  3. Stir in the half-and-half and bring the mixture to a simmer. Add the cream cheese a couple ounces at a time, whisking to incorporate the cheese before adding more. Turn down the heat to low. By the handful, stir in the shredded cheddar and Gouda, again combining into the mixture before adding more. Stir in the lemon juice and Worcestershire sauce and allow the whole mixture to warm through for 3 to 5 minutes over low heat, stirring occasionally. Fold in the crab and half of the parsley (which I forgot to do).
  4. Transfer the dip to the baking dish and bake the dip for 15 minutes. After 15 minutes, remove the dish from the oven and sprinkle crushed crackers over the top. Continue to bake for an additional 10 to 12 minutes, until the dip is hot and bubbly. If the crackers seems to brown too quickly, lay a piece of aluminum foil over the top towards the end. Let the dip rest for 10 minutes before sprinkling the remaining parsley over the top and serving.

Source

http://www.smells-like-home.com/2013/08/hot-crab-dip/

Hot Crab Dip

  • Cook Time: 45 min
  • Yield: Enough for a big crowd

Ingredients

4 tbsp unsalted butter
2 medium shallots, minced
¼ tsp cayenne pepper
2 tsp Old Bay seasoning
2 tsp dry mustard
¼ cup dry white wine
1 ¼ cup half-and-half
12 oz (1 ½ bricks) cream cheese, cut into small pieces
4 oz sharp white cheddar cheese, grated (about 1 ½ cups)
4 oz Gouda cheese, grated (about 1 ½ cups)
Juice of 1 lemon
1 ½ tsp Worcestershire sauce
16 oz lump crab meat, picked over for cartilage and broken up into smaller hunks of meat
¼ cup chopped fresh flat-leaf parsley, divided
½ sleeve of Ritz or butter crackers, crushed into pea-sized pieces

Instructions

  • 01

    Preheat oven to 400° F.  You’ll need a 13×9-inch or 2-quart baking dish – no need to grease it.

  • 02

    In a large skillet, melt the butter over medium heat.  Stir in the shallots, cayenne, Old Bay, and dry mustard, and cook until the shallots have softened, about 2 minutes.  Add the wine and cook for 1 minute, scraping up any bits on the bottom of the pan.

  • 03

    Stir in the half-and-half and bring the mixture to a simmer.  Add the cream cheese a couple ounces at a time, whisking to incorporate the cheese before adding more.  Turn down the heat to low.  By the handful, stir in the shredded cheddar and Gouda, again combining into the mixture before adding more.  Stir in the lemon juice and Worcestershire sauce and allow the whole mixture to warm through for 3 to 5 minutes over low heat, stirring occasionally.  Fold in the crab and half of the parsley (which I forgot to do).

  • 04

    Transfer the dip to the baking dish and bake the dip for 15 minutes.  After 15 minutes, remove the dish from the oven and sprinkle crushed crackers over the top.  Continue to bake for an additional 10 to 12 minutes, until the dip is hot and bubbly.  If the crackers seems to brown too quickly, lay a piece of aluminum foil over the top towards the end.  Let the dip rest for 10 minutes before sprinkling the remaining parsley over the top and serving.

  • 05

    Note: You can make this dip a day or two in advance.  Just cover and refrigerate the dip before you bake it, adding 5 to 7 minutes to the baking time if the dip is baked right from the fridge.

adapted from: Martha Stewart’s Hors d’Oeuvres Handbook

we love to see what you make!

tag what you make with #smellslikehomeblog on Instagram and follow my adventures in and out of the kitchen

@smellslikehomeblog
  • Christine Chong
    August 27, 2013 at 2:34 AM

    Oooh yum! I’m going to have to try this. I’ve always loved the Cajun crab dip from Fresh Market, but alas we don’t have FM in WA. I’m sure this will be a new favorite!

  • takiepi24
    November 21, 2013 at 10:06 PM

    Recently I was REALLY low on money and debts were eating me from all sides! That was UNTIL I decided to make money.. on the internet. I went to surveymoneymaker dot net, and started filling in surveys for cash, and surely I’ve been far more able to pay my bills!! I’m so glad, I did this.. With all the financial stress these years, I really hope all of you will give it a chance. – 6f48

  • Sarah
    November 28, 2015 at 9:02 PM

    Made this today, so so so good.

Leave a Comment

You Might Also Like: