Tuesday, April 19, 2016

Baked Crab Dip

I don’t know about you, but if crab dip is on the menu, there is a 99% chance that I order it. They vary in flavor and texture from restaurant to restaurant, but there are certainly some similarities– plenty of crab and creamy-ness (is that a word? I just did that). Nothing like baked crab dip on a carefree summer day.

My boyfriend’s brother-in-law is a fabulous cook and crab dip is one of his specialties! Not only is his crab dip delicious, but SUPER simple, too. You can even make it ahead of time and keep it in the fridge, unbaked, until you’re ready to bake and serve. I love it – which is why I had to share!

Baked Crab Dip

1 lb Lump Crab Meat (the real deal)
1 regular size block of Cream Cheese
1 stick of Butter
Seasoned Bread Crumbs
Green onions

Soften cream cheese and butter together.

Recommendations on how to soften these ingredients:

First  method: wrap the cream cheese and butter (separately) in plastic wrap, then submerge it in a bowl of hot tap water for 5-10 min.

Second method: Take it out of the metal wrapping and microwave. 20 seconds for cream cheese and 14 seconds for butter (if they have been in the refrigerator).

Once softened, fold in all of the crabmeat. Cut your green onions into small pieces and fold the pieces in as well (just a small handful).

Put blended mixture in casserole and sprinkle bread crumbs on top. Just enough bread crumbs to cover the top.

Broil until browned on top and warm throughout. Serve with crackers (I do Ritz!)

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