Description
Eight small appetizer portions of warm crab dip.
Ingredients
Scale
- 8 ounces Cream cheese, softened
- 1/4 cup Sour cream
- 1/4 cup Mayonnaise
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Old Bay-style seafood seasoning
- 2 scallions Scallions, finely chopped
- 8 ounces Cooked lump crab meat, drained and checked for shell
- 1/2 cup Shredded sharp cheddar
Instructions
- Heat oven to 375°F. Check 8 oz cooked lump crab meat for bits of shell and drain any excess liquid. Stir 8 oz softened cream cheese with 1/4 cup sour cream, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tsp seafood seasoning and two chopped scallions until smooth.
- Fold crab gently into the creamy mixture without pulverizing the lumps. Spread in a 1-quart baking dish and top evenly with 1/2 cup shredded cheddar.
- Bake approximately 20–25 minutes until bubbling at the edges and hot throughout, then rest five minutes before serving. The crab is already cooked; do not substitute raw crab without a separately measured and checked method.
- Divide into eight small portions. Crackers or vegetables are separate serving options, not ingredients in the dip. Record actual volume, salt level and whether the crab stays distinct in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 20–25-minute bake and five-minute rest; preheat excluded.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately one quarter cup, pending measured baked yield