Hot Crab Dip

by admin on January 17, 2011

Another classic favorite of mine.  I have yet to have a situation where there are leftovers of this after a wedding reception.

1 pkg. (3 oz) cream cheese, softened
½ cup mayonnaise
1 can (6 oz) crabmeat, drained
¼ cup minced onions
1 tbsp. Lemon juice
1/8 tsp. hot pepper sauce

Beat cream cheese until smooth.  Stir in remain ingredients.  Spoon into small ovenproof dish.  Bake at 350 degrees for 30 minutes or until bubbly.  Makes 1 cup.  I like to serve this with either Triscuit crackers, Melba Rounds, pita chips  or toasted slices of Italian bread cut at an angle.

When increasing this recipe for larger groups,  we make it the day ahead and refrigerate it in gallon ziplock bags.  To heat, it is put into large foil pans (half chafer size) , put on an insulated cookie sheet in the oven.  You may need to cover the top with foil if the top and sides are getting too browned before the middle of the pan has reached proper temperature.

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