Baked Crab Dip
Total TimePrep: 15 min. Bake: 45 min.
Not having been able to find my go-to baked crab dip recipe, I tried this one. Truthfully, it lacks the wow factor, bordering on tasteless due to too much dairy product and no seasoning. I used 2 cups of sour cream as called for, but next time I’ll reduce it to one /-. I also used a 1 lb can of pasteurized Philips crab, which isn’t always easy to find and can be quite expensive, but it tasted great in this. Even with 1 lb. of crab, this recipe was quite runny. I also added a few more green onions as others have noted, a teaspoon or 2 of Low Sodium Old Bay, and a teaspoon of jalapeño pepper sauce (I like Boar’s Head). I think it’ll come just right the next time. I served it with a warm, thinly sliced loaf of French bread.
Cajun seasoning elevates flavor profile wonderfully, as does additional green onions.
I did this without the bread bowl. I added sweet onions, and being from the south, I knew this needed some seasoning! So I added some crab boil and Cajun seasoning. Made it perfect!
Yum!! The only thing I added was a clove of garlic- minced. I served with sliced sour dough bagette. Soooooo good.
This is a new family favorite! I mixed together all the ingredients but the crab the day before. The next day I let the mixture warm up to room temp and stirred in the crab (16 oz.). I baked it in a red ceramic pie dish and served it with fresh soft pretzel logs sliced on the diagonal. I will add finely chopped red pepper next time for color.
OMG......this crab dip was awesome and very easy to fix, did not add or delete anything. I made it with 2 cups of crabmeat instead of the can crabmeat and everyone just devoured it. This will be one of my special go to appetizers from now on.
This recipe sounds wonderful. Is it just as good when you use the imitation crab meat?
Made this for a party last night and it was a huge hit! So simple to make
Loved it, easy to make, easier to eat!
Very best crab dip EVER!