Hot Crab Dip

Published January 01, 2016

yield: Makes about 2 cups

Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zest–panko topping, this dip will be a party favorite—easy to put together, quick to bake, and quick to disappear, too.

Ingredients

    • 1/4 cup/20 g panko (Japanese bread crumbs)
    • 1/2 tsp tabasco sauce
    • 1/2 cup finely chopped green onion
    • 2 cloves garlic, minced
    • 2 teaspoons Old Bay or other seafood seasoning
    • 4 ounces low-fat cream cheese, softened
    • 1/3 cup sour cream
    • 1/3 cup mayonnaise
    • 2 teaspoons lemon juice
    • 1 1/2 teaspoons Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • 1 1/2 cups grated sharp Cheddar or soft Fontina 
    • 1/4 cup panko bread crumbs for top 
  • Dippers:
    • Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips, celery

  • Preparation

    1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
    1. Position a rack in the upper third of the oven and preheat the oven to 425°F. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.

  • Dip Do-Ahead: The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance. Remove from the refrigerator 30 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.

  • Lightly oil or butter a small shallow casserole (about 1 1/2 quarts). Heat the oven to 375°.

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