Creamy Crab Dip
From joannanha 16 years ago
- 45 minutes to make
- Serves 6
This is a hot and creamy crab dip my family always serves around the holidays. Our first year together my full blooded Italian father-in-law sampled it and then declared to his mother and wife in my presence that I was the best cook whose food he ever had. Read more Somehow I am still invited to family gatherings. See less
Ingredients
- I block Philadelphia style cream cheese, softened (no low fat substitutes here!) shopping list
- 1 can pink or leg crabmeat, drained w/juice reserved shopping list
- 1 can lump crabmeat, drained shopping list
- 2 tsp. Old Bay Seasoning shopping list
- 1 tbsp. water from crab shopping list
- 1 tbsp. lemon juice shopping list
- 2 tbsp. chives or shallots, finely diced (optional) shopping list
- 2 tbsp. mayonnaise shopping list
- 1 tsp. dried parsley (for garnish on top of casserole) shopping list
How to make it
- Mix all ingredients except the parsley and lump crabmeat in a large bowl until well mixed and cream cheese is thoroughly blended with other ingredients.
- Mix in lump crabmeat and stir gently until mixed through but crabmeat is not broken up.
- Spread into well greased Corning ware or shallow round casserole dish.
- Sprinkle dried parsley and a little bit more Old Bay seasoning on top.
- Bake on middle rack at 325* until brown (not too brown) and bubbly on top - about 45 minutes but keep an eye - if your oven runs hot it won't be creamy enough if overdone.
- Serve as a spread w/crackers or crudite.
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