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!
Hot Crab Dip with Old Bay Seasoning
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.