Happy Fourth of July! We spend the holiday at our family beach compound at whidbey island. We eat an excessive amount of food, drink too many cocktails, and blow things up. This crab dip is on steady rotation. I cannot encourage you enough to make this dip! If you don’t have crab, you can sub in artichoke hearts and no one cares. It’s still delish.
Hot Dungeoness Crab Dip
8 oz cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped chives
1/2 teaspoon Old Bay seasoning
1 teaspoon worchestershire
2 tablespoons lemon juice
1/2 - 2 teaspoons hot sauce (to taste!)
1 pound dungeoness crab
1/2 cup parmesan cheese
STEP 1
Preheat oven to 350 degrees. In a stand mixer, or with a hand held blender, combine all of the ingredients except the crab and cheese.
STEP 2
Carefully stir in the crab to the cream cheese mix. Spread in an oven proof dish and top with parmesan cheese. I like to use a pie tin or an 8” pan for the dip so it’s one thin layer with the crispy cheese on top.
STEP 3
Pop into the oven and bake about 15-20 minutes until bubbly and the cheese turns golden brown.
