Crab Dip

Name: Crab Dip
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 1 serving
Cuisine: American
Ingredients: 100 g full-fat cream cheese; 110 g lump crab meat; 1 tbsp mayonnaise; 1 tbsp sour cream; 20 g sharp cheddar; 1 spring onion; 1 clove garlic; 1 tsp lemon juice; 0.5 tsp Worcestershire sauce; 0.5 tsp Old Bay seasoning; 0.5 tsp Dijon mustard; 0.25 tsp hot sauce; salt and black pepper; 1 tsp flat-leaf parsley; 40 g crackers or toasted baguette

The hot, baked Maryland-style crab dip found at Chesapeake Bay crab houses: sweet lump crab meat folded through cream cheese with Old Bay, Worcestershire and lemon, baked until bubbling and browned on top. Scooped up straight from the dish with crackers or toasted baguette.

Snacks Lunch & dinner Pescatarian 25g+ protein

32 min12 prep · 20 cookEasy727 kcalper serving

Method

Heat the oven to 190C (170C fan) and set out a small ovenproof dish of about 12 cm — the dip should sit 2-3 cm deep so it heats through without drying out.
Tip the 100 g of softened cream cheese into a bowl and beat it smooth with a fork or spatula. Work in the 1 tbsp of mayonnaise and 1 tbsp of sour cream until the mixture is glossy and free of lumps.
Stir in the 1 tsp of lemon juice, 0.5 tsp of Worcestershire sauce, 0.5 tsp of Dijon, 0.5 tsp of Old Bay, 0.25 tsp of hot sauce, the 1 clove crushed garlic clove and about three-quarters of the 1 sliced spring onion, reserving the green tips for the top. Taste and season with a little salt and plenty of black pepper — go gently on the salt, as the crab and Old Bay are already salty.