HOT CRAB DIP
this dip is best eaten warm, so bake it just before serving. Both fresh and pasteurized crabmeat will work well in this recipe but don't use canned crabmeat. Serve with toast points for your favorite crackers. To make ahead, the unbaked dip can be wrap tightly in plastic wrap and refrigerated for up to one day; microwave on high until bubbling around edges, 1 to 2 minutes and stir before baking.Source: from an old library book
Provided by Lynnda Cloutier @eatygourmet
Categories Seafood Appetizers
Number Of Ingredients 10
Steps:
- adjust oven rack to middle position and heat oven to 475°. Grease a shallow 2 quart casserole or baking dish.
- Whisk cream cheese, milk, lemon juice, onion, Worcestershire, mustard, old Bay, and hot sauce together in a large bowl until smooth. Gently fold in crabmeat with rubber spatula.
- Transfer mixture to prepared baking dish and smooth the top. Bake until browned and bubbly, 20 to 25 minutes. Sprinkle with parsley and serve. Serves 12
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #eggs-dairy #seafood #vegetables #easy #beginner-cook #potluck #dinner-party #holiday-event #dips #crab #cheese #crock-pot-slow-cooker #dietary #low-carb #low-in-something #shellfish #to-go #equipment #number-of-servings #presentation #served-hot
You'll also love
