HOT CRAB DIP (AMERICA'S TEST KITCHEN)
I substituted other seafood for the crab, and it was still terrific. It tastes best warm, and is recommended not to be with canned crab meat. Recipe courtesy of America's Test Kitchen.
Provided by AmyZoe
Categories Crab
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Adjust an oven rack in the middle position and heat the oven to 475.
- Grease a shallow 2-quart baking dish.
- Whisk the cream cheese, milk, lemon juice, onion, Worcestershire sauce, mustard, Old Bay seasoning, and hot sauce together in a large bowl until smooth.
- Gently fold in the crab meat with a rubber spatula.
- Transfer the mixture to the prepared baking dish and smooth the top.
- The unbaked dip can be wrapped tightly with plastic wrap and refrigerated for up to 1 day and microwave on high until bubbling around the edges, 1 to 2 minutes, and stir before baking uncovered.
- Bake until browned and bubbling, 20 to 25 minutes.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 167.5, Fat 13.4, SaturatedFat 7.5, Cholesterol 58.2, Sodium 469.4, Carbohydrate 2.5, Fiber 0.1, Sugar 1.5, Protein 9.4
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