By Shala Watson
Summer is one of my favorite seasons, and it can also be one of the best times of the year to make seafood dishes.
And the Texas Gulf Coast is home to crab that is sold throughout the state and U.S. Look for it at your local grocery store!
For this recipe, we’ll use jumbo lump crab meat. It’s sweet, succulent and full of flavor. And it’s the key ingredient in this Hot Crab Dip recipe. Tasty, flavorful and easy to make!
For Hot Crab Dip you will need…
1 lb. jumbo lump crab
8 oz. cream cheese
1/4 c mayonnaise
1/4 c sour cream
1 c grated pepper jack cheese
1 c grated sharp cheddar cheese
1/4 c onion
1 garlic clove
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco sauce
1 tbsp. lemon juice
1/2 tsp. kosher salt
1/2 tsp. black pepper
I love dips, and this Hot Crab Dip is a simple dish you can prepare in less than 30 minutes. So if you’re looking to impress your family and friends with a cheesy, melt-in-your-mouth flavor, this dip is the way to go! It’s the perfect addition to all your summer parties.
Start by mixing together the cream cheese, mayonnaise and sour cream in a large bowl with a hand mixer until smooth.
Stir in the pepper jack, cheddar, onion, garlic, Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper until thoroughly combined.
Fold in the crab meat.
Transfer to a small baking dish. Bake in the oven for 20-25 minutes until golden brown and bubbling.
This dip is best served hot, but can also be eaten at room temperature, too. If there is any left! I like to eat mine with crackers, crostini or vegetables. From all of us at Texas Table Top, enjoy!