Baked Crab Dip
An absolute crowd pleaser!
Servings: 10 people
Ingredients
- 8 oz Jumbo lump Crab Meat drained
- 1/4 cup red pepper diced
- 1/4 cup fresh parsley finely chopped
- 2 tbsp fresh chives finely chopped
- 1/2 cup mayonnaise
- 4 oz whipped cream cheese
- 1 tbs lemon juice
- 1/2 tsp hot sauce
- 1/4 cup Panko
Instructions
- Place crabmeat in a baking dish bowl flake lightly.
- Stir in red pepper, parsley and chives. Stir gently.
- Add mayonnaise, cream cheese, lemon juice and hot sauce and stir gently again.
- When ready to bake, heat oven to 425 degrees. Sprinkle crab mixture evenly with panko.
- Bake until the panko is looking lightly toasted and you can see bubbling at the edges of the baking dish. This can be about 20 minutes.
- Serve with Crostini, Baked Pita Chips or Melba Toast. Use leftovers for mini empanadas. Look on my blog for recipe!
Video
Notes
Make ahead:
Go through all the steps except sprinkling the Panko mixture over top of the crab. Refrigerate covered up to 24 hours. When ready to make, retrieve crab from fridge about 10 minutes prior to placing in the oven. Sprinkle Panko mixture and add another 10 minutes to baking time.
Serve with Crostini, Baked Pita Chips or Melba Toast
Use the leftover crab dip for crab empanadas! Here is the recipe to do so or go straight to making the crab mini empanadas!