Hot Crab Dip with Old Bay Seasoning

by feastonthecheap on November 25, 2014

Hot Crab Dip with Old Bay SeasoningMary Anne here. It’s hard to believe Thanksgiving is a mere 2 days away! In the spirit of holiday entertaining, I warmed up for the season in early November when I hosted a “hen party” for a co-worker’s birthday. The cocktail table in my living room was overflowing with Guacamole, Olive Tapenade, a Charcuterie Board, Caramelized Onion Pizza, and my friend Alyssa brought her Zucchini Pie. All fabulous and fun finger food but the real show stopper, in my oh-so-humble opinion, was this Crab Dip, created literally 45 minutes before the first guests arrived and no-lie – made from ingredients I had in my fridge and pantry. That’s right: all of the components were there for the combining! And in case you’re wondering, I almost always have a stash of lump crab meat on hand since my family is addicted to my Crab Cakes

This party-pleaser is very similar to those aforementioned Crab Cakes (sans the bread crumbs), and it’s the perfect dish for last-minute holiday get-togethers and potlucks. Speaking of which, my co-workers and I celebrated our own potluck Turkey Day at the hospital last week. We all loved this dip so much we ate it the day after our feast straight from the fridge without bothering to reheat it in the microwave.  Savages, really. For your leftovers, I suggest you dip into your bowl after reheating!

Happy Thanksgiving from us hens at Feast on the Cheap and for some more ideas of what you’d like to gobble up this festive season, click here, here and here. We really love our holidays!

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Hot Crab Dip with Old Bay Seasoning
Serves 10

8 oz. whipped cream cheese, softened – $2.19
3 scallions (about ¼ cup), chopped fine – $0.99
½ of a red bell pepper (2/3 cup) , chopped – $1.07
a heaping ½ cup grated Monterey Jack cheese – $1.09
¼ cup grated Parmesan cheese – stock
1/3 cup mayonnaise – stock
1 Tablespoon Worcestshire sauce – stock
1 clove garlic, minced – stock
½ Teaspoon Old Bay seasoning – stock
¼ Teaspoon dry mustard – stock
Tabasco sauce or cayenne pepper, to taste – stock
½ lb. lump crab meat – $11.99
Grand Total Assuming a Well-Stocked Pantry: $17.33
Total per Serving:$1.73

1. Preheat the oven to 350 degrees.

2. In a medium bowl combine all of the ingredients EXCEPT the crab, stirring well to combine.

3. Gently fold in the lump crab meat.

4. Transfer to a small casserole and bake for 40 minutes until the top is golden and the edges are beginning to bubble.

5. Serve with crackers or tortilla chips.

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