Hot Crab Dip
It is Dungeness Crab season here in Northern California.
I just happen to have wonderful neighbors
who share the bounty of their Pacific Ocean catches.
I love getting a text that says, "Lea, have any need for a crab 🦀"
The answer is always yes!
There are hardly ever leftovers, but when there is,
a hot crab dip hits the spot on these chilly days and nights.
There are lots of variations that you can find online,
but here is an adaptation that is my favorite so far.
Hot Crab Dip
by Lea Goode-Harris
Makes approximately 2.5 - 3 cups of dip
Please use organic!
- 2 (8 ounce) packages cream cheese, softened
- 4 tablespoons mayonnaise (I use my homemade mayo)
- 2 cups shredded cheese (Parmesan or cheddar) I used Parmesan
- 2 (6 ounce) cans crab-meat or 12 oz of fresh crab-meat
- 1 1/2 tablespoons fresh lemon juice
- tablespoons Worcestershire sauce or coconut aminos
- 2 teaspoons hot sauce
- 1 small onion finely grated, juice and all
- 2 cloves garlic minced
- 1 holiday memory
In a medium bowl, mix the cream cheese, mayonnaise, cheese, crabmeat, lemon juice, hot sauce, Worcestershire sauce or cocnut aminos, grated onion, garlic, and one holiday memory.
Transfer to a shallow baking dish. Garnish with paprika.
Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
Serve with crackers of your choice. I love to use Mary's Super Seed GF crackers.