Hot Crab Dip

Name: Hot Crab Dip
Yield: yields 4 cups
Ingredients: 1 pound jumbo lump crabmeat, picked free of any broken shells; 1 cup grated pepper Jack cheese; 3/4 cup mayonnaise; 1/4 cup freshly grated Parmesan; 1/4 cup minced green onions (optional); 5–6 cloves roasted garlic, or 2 cloves garlic, minced; 3 tablespoons Worcestershire sauce; 2 tablespoons fresh lemon or lime juice; 1 teaspoon Tabasco sauce; 1/2 teaspoon dry mustard; Salt and pepper

December 14, 2011

Recipe information

Yield
yields 4 cups

Ingredients

1 pound jumbo lump crabmeat, picked free of any broken shells

1 cup grated pepper Jack cheese

3/4 cup mayonnaise

1/4 cup freshly grated Parmesan

1/4 cup minced green onions (optional)

5–6 cloves roasted garlic, or 2 cloves garlic, minced

3 tablespoons Worcestershire sauce

2 tablespoons fresh lemon or lime juice

1 teaspoon Tabasco sauce

1/2 teaspoon dry mustard

Salt and pepper

Preparation

Preheat the oven to 325 degrees. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

Paula Deen's Kitchen Classics

TagsDip Crab Shellfish Seafood Cheese Dairy Snack Starter Oven Bake Cookbooks

Recipe notes

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