Crab Dip is something they were serving at cocktail parties in the 1950’s. As I picture it, ladies dressed up with twirly skirts and bouffant hairdo’s serving up martinis and this decadent seafood dip was what a good party was all about. I’m sure I would of loved being at one of those parties, I really appreciate a tasty bite of something with my cocktail before dinner.
This Crab Dip recipe is probably very similar to one you would find in an old recipe binder of your mom’s or grand-mom’s. It possibly it has a splash or two of something different, but I’m sure it’s fairly close to the original recipe. For those of you that don’t possess an old recipe binder, no worries – this one’s for you.
Lump Crab can be very expensive, so in a dip like this, you can buy the pasteurized lump crab that is in a can at your local seafood store, or finer grocery store. The crab is real, not that Krab stuff, but it’s half the price – a bargain, especially if you’re combining it with cream cheese, cheddar cheese and a handful of spices.
The entire dip can be stirred together in a stand mixer or large bowl and spooned into a casserole dish and baked. It’s really simple and tastes just like the good ole’ days.
8 ounces cream cheese
4 ounces cheddar cheese, grated
2 scallions, sliced finely
1/3 cup sour cream
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce or fish sauce
2 teaspoons hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lump crabmeat
oil for dish
crackers and vegetables for serving
- Preheat oven to 350 degrees. Spray casserole dish with cooking spray or oil and set aside.
- In a stand mixer add all ingredients, except for crab. Mix on low speed until combined. Add crab, breaking it apart with spoon. Stir until combined.
- Dollop dip into prepared dish and smooth out on top. Bake for 20-25 minutes, just until lightly golden on top.
- Remove and let cool for 5 minutes before serving. Enjoy!