You know how you find a recipe you like so much, you end up using it all the time? This hot crab dip is something I know is a hit for any occasion, so I make it a lot. It’s also quick and easy. The problem is it usually runs out and I don’t have leftovers!!
Some appetizer recipes make SO much that you end up having tons left over. You won’t with this recipe. I served it on Christmas Eve (see my post about that experience) to eleven people and there was virtually nothing left. But I think that happens no matter how large the group. People like it!!
I typically serve it with small pieces of bread, but it’s good with crackers or pita chips. There’s just something about it, though, when you dip a soft piece of bread into that gooey cheesy dip and then pop it in your mouth. Have I already said how delicious this dip is?
If you’re looking for something easy and yummy for New Year’s Eve or New Year’s Day, give it a try!!
I made one change to the recipe. It originally called for minced onion. I decided I liked using a shallot better. It’s milder than onion and seems to blend well with the crab and cream cheese. So, if you don’t have a shallot, you can always use minced onion.
Note: I didn’t get a picture of my own, so I’ve used one from an online source (Big Oven) both in the featured image above and in the recipe.
Hot Crab Dip
- 1 6 oz. can crabmeat (drained and flaked)
- 1 8 oz. package cream cheese (room temperature)
- 1 T. shallot (minced)
- 1 T. lemon juice
- 1 dash cayenne pepper
- 1 c. cheddar cheese (shredded)
- Combine all ingredients except the cheddar cheese.
- Place in a small oven safe dish and top with the cheddar cheese.
- Bake at 350 for about 20 minutes, until hot and bubbly.
- Serve with crackers, breadsticks or pieces of bread.