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Hot Crab Dip is easy to make with plenty of crab in a creamy, cheesy, herb base and perfect for holiday entertaining from Serena Bakes Simply From Scratch.

  • 2 teaspoons Extra Virgin Olive Oil
  • 2 tablespoons Shallots, Minced
  • 8 ounces Cream Cheese, Room Temperature
  • 1/3 cup Mayonnaise
  • 1/3 cup Sour Cream
  • 1/3 cup Parmesan Cheese, Freshly Grated
  • 2 tablespoons Fresh Chives, Finely Minced
  • 1 tablespoon Fresh Dill, Finely Minced
  • 2 tablespoons Fresh Squeezed Lemon Juice
  • 1/2 teaspoon Hot Sauce Or More To Taste
  • 1/4 teaspoon Salt
  • 1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
  • 1/3 cup Parmesan Cheese, Freshly Grated (For Top)
  • Additional Minced Fresh Chives and Fresh Dill To Garnish
  • For Serving: Toasted Baguette Slices, Crackers and Lemon Wedges” style=”margin-left: 1em; margin-right: 1em;”>HOT CRAB DIP
  1. Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
  2. Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. 
  3. Fold in crab meat.
  4. ………
  5. Get more instructions >> source:” target=”_blank” rel=”noopener noreferrer”>click here

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