I cannot resist this dip when I make it, and looks like none of my friends can either! This Hot Blue Crab Dip Recipe is rich and complex and will fill your tastebuds demanding you have more.
Hot Blue Crab Dip
Print recipe
| By author | Dish Ditty Recipes |
This dip was created after experiencing an amazing hot crab dip at a Baltimore restaurant. Its creamy, crabby goodness is something that can't be compared. Serve it with tortilla chips or bread cubes.
Ingredients
- 1 cup Mayonnaise
- 12oz Cream Cheese (softened)
- 1/2 cup Shredded Parmesan Cheese (fresh)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Old Bay Seafood Seasoning
- 1 teaspoon Lemon Juice
- 1 dash Sherry
- 1/2 teaspoon Dry Mustard
- 1/2 teaspoon Cayenne Pepper (or more to taste)
- 2 Green Onions (chopped)
- 2 tablespoons Fresh Parsley (chopped)
- 1lb Lump Blue Crab Meat (drained (Phillips or Chicken of the Sea is best))
Directions
| Step 1 | |
| Combine cream cheese and mayonnaise, combining well to remove all cream cheese lumps. Add the remaining ingredients except crab: parmesan cheese, Worcestershire sauce, Old Bay, lemon juice, sherry, dry mustard, cayenne pepper, green onions, and parsley. Mix until well combined. Fold in crab and DO NOT STIR. You want the crab to be lumpy. | |
| Step 2 | |
| Put the mixture in a small crockpot and heat thoroughly until hot, stirring occasionally. Serve with tortilla chips. This recipe will make 3 little dipper crockpots full. I usually refill the crockpots with dip throughout a party. Or, put out more than one! | |
| Step 3 | |
| Alternatively, you can bake the dip in an uncovered casserole dish. Depending on the size/depth of the dish, you can bake it for 20-30 minutes at 400 degrees until the dip is bubbly and starts to brown. | |
About 12 years ago, I went to Baltimore for a family reunion. One of the restaurants we went to, can’t remember the name it’s been so long, served up a delicious blue crab dip. Well, in true fashion, I came home and started trying to recreate the dip. I think with this recipe, I may have surpassed their dip.
Make this in advance and refrigerate to store. I usually make it the night before.
Enjoy!
