Classic Hot Crab Dip
A deliciously creamy crab dip that goes great with veggies and toast.
Ingredients
- 2 tbsp unsalted butter
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1/2 tspn kosher salt
- 1 lb jumbo lump crabmeat
- 6 oz cream cheese room temperature
- 3 tbsp sour cream
- 3 tbsp mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tspn hot sauce
- 2 tspn old bay seasoning plus more for garnish
- 1 tbsp lemon juice
- 1 cup shredded cheddar cheese
- 2 tbsp fresh chives thinly sliced
- carrot sticks for serving
- celery sticks for serving
- crackers for serving
- crostini for serving
Instructions
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Preheat the oven to 325˚F.
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Melt the butter in a medium pan over medium-low heat. Add the onion, garlic, and salt. Cook for 12-15 minutes, until the onions are caramelized. Remove from heat and transfer to a small bowl to cool completely.
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Using a fine-mesh strainer, drain crab meat over a bowl.
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In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Worcestershire, hot sauce, Old Bay, and lemon juice. Using an electric mixer, beat together until well combined. With a flexible spatula, fold in the onion mixture, ¾ cup (75 grams) cheddar cheese, and the crab meat.
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Transfer the dip to a 1-quart baking dish. Top evenly with the remaining cheddar cheese.
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Bake for 20-25 minutes, until the mixture is just beginning to bubble around the edges and the cheese is melted.
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Heat the broiler to low. Broil dip for 3 minutes, until the whole surface is bubbling and browned. Remove the dip from the oven. Let cool for at least 15 minutes, until set.
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Garnish the dip with Old Bay and chives. Serve with carrot sticks, celery sticks, crackers, and crostini.
