Hot Crab Cream Cheese Dip with Toasted Italian Bread
Hot Crab Cream Cheese Dip With Toasted Italian B
Ingredients:
Instructions:
Nutrition Facts
| Calories | 420 |
|---|---|
| Fat | 30g |
| Fiber | 0g |
Ready for the Best Hot Crab Dip Recipe Ever?
Fancy a bit of posh comfort food? Ever wondered how to bring the flavors of Chesapeake Bay to your own kitchen? This hot crab dip recipe is your answer!
Honestly, I was never a huge fan of dips. That was until I discovered this one. It is cheesy, creamy, and packed with flavour.
A Taste of Chesapeake
This crab dip has roots in the Chesapeake Bay region. It's basically a deconstructed crab feast. This easy recipe takes about 45 minutes and serves 6-8 people.
Why You'll Love This Dip
The main ingredient, crab, is full of protein. It's perfect for parties or a cosy night in. What makes it special? It's the Old Bay Seasoning , that's what makes this Posh crab dip .
Honestly, it's addictive.
Okay, let's talk about making this crab dip.
Hot crab dip appetizer Ingredients: The Line Up
We need cream cheese, mayonnaise, and Dijon mustard. There's also powdered sugar, garlic powder, Old Bay seasoning , white wine, and lemon juice.
A pound of lump crab meat and some chives complete the star list. Get yourself Italian bread for serving too.
This is a Cream cheese crab dip recipe .
Let's Get This Party Started: Ingredients & Equipment!
Alright, you fancy a hot crab dip recipe ? I get you! It’s posh, it's cheesy, and it will disappear faster than you can say " Chesapeake Bay ".
Before we dive in, let’s gather our troops. Trust me, getting this organised now will save you a massive headache later.
I speak from experience.
Main Players: The Ingredient Line-Up
Okay, here's the down low on the bits you'll need:
- Cream Cheese: 18 oz (510g) , softened. Get it out of the fridge like an hour before. Seriously.
- Mayonnaise: 1/2 cup (120ml) . Hellmann's/Best Foods is my go-to. It just works, you know?
- Dijon Mustard: 1 tbsp . Any kind is fine.
- Powdered Sugar: 2 tbsp . This is that Icing Sugar, make sure it's sieved!
- Garlic Powder: 1/2 tsp
- Old Bay Seasoning: 2 tsp . This is essential!.
- Dry White Wine: 1/2 cup (120ml) .
- Lemon Juice: 2 tsp , freshly squeezed.
- Lemon Zest: 1 tsp , finely grated.
- Lump Crab Meat: 1 lb (450g) , picked over. This is non-negotiable.
- Fresh Chives: 1/4 cup (30g) , finely chopped.
- Italian Bread: 1 loaf, day-old.
Crab Meat Quality: Honestly, splurging on good lump crab meat is worth it. Look for firm, sweet smelling crab. The cheaper stuff? Not so much. Trust me on this one.
Spice It Up: Seasoning Notes
The key to this dip is the harmonious combo of Old Bay, lemon, and a touch of garlic. It gives that authentic Chesapeake vibe.
- Old Bay is your best friend. Don't be shy with it!
- Lemon zest brightens everything up. Don’t skip it!
- No white wine? Chicken broth works too.
For me this seasoning combination is one of the best to enhance flavour that everyone will remember, and ask you later for this easy crab dip recipe .
Your Arsenal: Equipment Needed
Don't panic, you probably have most of this already.
- Large mixing bowl: For all the mixing action.
- Electric mixer: Makes life easier, but hands work too.
- Baking dish: 9x13 inch or similar.
- Small saucepan: Or microwave safe bowl for the wine.
- Baking sheet: For toasting the bread.
- Grater: For the lemon zest.
- Rubber spatula: For folding in the crab.
Household Hack: No fancy baking dish? A casserole dish works just fine!
Let's Get Dipping: Baking Your Way to Crab Dip Heaven
Ever had that craving for something utterly decadent, yet strangely comforting? Honestly, that's how I feel about a good hot crab dip recipe .
A posh cheesy dip , if you will! This is one of my go to comfort foods.
Prep Like a Pro: Mise en Place Matters
Before we even think about turning on the oven, essential mise en place is key. First, get that cream cheese softened.
No one wants a lumpy dip, alright? So, leave it out for at least an hour. Chop your chives, zest your lemon, and for heaven's sake, pick through that crab meat.
Shells are a major buzzkill.
Time saving tip: Do all your chopping and zesting the day before. You'll thank me later.
Step-by-Step: From Bowl to Oven
- Preheat your oven to 375° F ( 190° C) .
- Toast your Italian bread slices until golden brown.
- Beat together cream cheese, mayo, mustard, powdered sugar, garlic powder, and Old Bay.
- Warm the white wine, lemon juice, and zest in a pan.
- Stir the wine mixture into the cream cheese mix.
- Gently fold in the crab and chives.
- Bake for 20- 25 minutes , until bubbly.
Pro Tips: Secrets to Crabby Perfection
Avoid overbaking! It's a common mistake . You want bubbly, not rubbery. Use good quality lump crab meat if you can. It makes a world of difference.
Make ahead option: You can assemble the dip a day ahead and bake it when you're ready. Just add a few minutes to the baking time.
This warm crab dip recipe is more than just food. This easy crab dip recipe is a hug in a bowl, pure happiness and guaranteed to be a winner for any party crab dip recipe .
It's perfect with toasted Italian bread or crackers. This Chesapeake crab dip is a crowd pleaser, I swear. Enjoy!
Recipe Notes for Your Hot Crab Dip Recipe Masterpiece
Right then, before you dive into making this incredible hot crab dip recipe , let’s run through a few bits and bobs.
These are the little things I've learned over the years that really make a difference. Honestly, it's all about making life easier and the dip even more scrummy.
Serving Suggestions: It's All About the Vibe
So, you've got this amazing, creamy hot crab dip appetizer . Now what? Plating is key, you know? I like to serve mine in a rustic dish with the toasted Italian bread arranged artfully around it.
For a bit of extra pizzazz, sprinkle some fresh chives on top. Complementary sides? Forget fancy. Think crudités carrots, celery, bell peppers for dipping alongside the bread.
Beverage wise, a crisp Pinot Grigio is chef's kiss .
Storage Tips: Keep it Fresh, Keep it Safe
Right, so you've made a big batch. What’s what with storing the leftovers? The dip will keep in the fridge for up to three days.
Make sure it’s in an airtight container, yeah? Freezing? It’s not ideal, to be honest. The cream cheese can get a bit grainy.
But if you absolutely must, freeze for up to a month. Reheating is easy just pop it in the oven at 350° F ( 175° C) until it's warmed through.
Variations: Fancy a Change?
Fancy jazzing things up? You could try adding a bit of spice with a pinch of cayenne pepper. For a dairy free version, you can use a plant based cream cheese.
The taste will be slightly different, but still yummy! Seasonally, you could add some roasted red peppers in the autumn for a bit of sweetness.
You can also include 1 cup of chopped spinach and 1/2 cup of chopped artichoke hearts along with the crab for a Posh crab dip with Spinach Artichoke.
Nutrition Basics: A Little Bit of Health
Okay, so this isn't exactly a health food, but it's all about balance, isn't it? A serving of this easy crab dip recipe has a fair bit of protein from the crab, some healthy fats from the cream cheese, and carbs from the bread.
But remember, it's a treat.
So there you have it! My little nuggets of wisdom to help you along the way. Honestly, just have a go and have fun with it.
You really can't go wrong with this recipe and it's a warm Baked crab dip with Italian bread . It's the perfect party crab dip recipe , a taste of Chesapeake crab dip history, and all of it is made with Lump crab meat dip and Old Bay crab dip .
Now go on, get cracking! I believe in you!
Frequently Asked Questions
Can I make this hot crab dip recipe ahead of time?
Absolutely! You can prepare the crab dip mixture up to 24 hours in advance. Just store it covered in the refrigerator. When you're ready to bake, let it sit at room temperature for about 30 minutes to take the chill off before baking as directed.
This ensures it heats through evenly and avoids a cold center, which is no good, mate!
What's the best way to store leftover hot crab dip?
Store leftover hot crab dip in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it in short intervals, stirring in between, or bake it in a preheated oven at 350°F (175°C) until warmed through.
Just remember, reheating might slightly alter the texture, so aim to only reheat what you need. No one wants a sad, overcooked crab dip!
I'm allergic to shellfish. Is there a good substitute for the crab in this hot crab dip recipe?
If you have a shellfish allergy, you'll need to skip the crab entirely. While it won't be a crab dip, you could try cooked and chopped shrimp as a substitute, though the flavor will differ. Alternatively, consider using artichoke hearts and spinach to create a creamy, cheesy dip without any seafood at all.
It won't be the same, but you'll be safe and still have a delicious dip!
Can I freeze this hot crab dip recipe?
Freezing is not highly recommended, as the texture of the cream cheese and mayonnaise can change upon thawing, potentially becoming grainy or watery. However, if you must freeze it, do so before baking. Thaw completely in the refrigerator overnight and be prepared for a slight change in texture.
Give it a good stir before baking to try and re-incorporate any separated liquids. Best to eat fresh, though!
What are some good variations or additions I can make to this hot crab dip?
Loads of options! For a spicy kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. Some people like to stir in some chopped jalapenos or a splash of Worcestershire sauce for added depth. Adding some sautéed shallots and garlic to the cream cheese mixture will also boost the flavor.
Get creative, have fun, and make it your own!
What kind of crab meat is best for this hot crab dip recipe, and where do I find it?
Lump crab meat is definitely the gold standard for this recipe! It offers the best flavor and texture. Claw meat is a more budget friendly alternative, though it's not as sweet or visually appealing.
You can usually find lump crab meat at the seafood counter of most well stocked grocery stores or specialty seafood shops. Be sure to pick through it carefully to remove any stray shell fragments. It's like panning for gold, but with delicious results!
