Tuesday, September 8, 2015

Hot Crab Dip

Updated December 2023

The original recipe was given to us by our friend, Jack, and is one we have enjoyed many times over the years.

Since we received it we have changed it up a bit, using Asiago cheese instead of Parmesan cheese and adding a bit of hot sauce. For best results, use a block of cheese you shred yourself, or packaged shredded cheese, but not the kind that comes in a canister that you shake.

This is a great hot crab dip, simple to make, and perfect as a party appetizer. Or simply make it for yourself and family to enjoy. Serve it with crackers, crostini, chips, or raw veggies such as celery and carrot sticks.

2 - 8 oz. cream cheese, softened
2 tsp. horseradish
1 cup shredded Asiago or Parmesan cheese (loosely packed)
1/2 tsp. hot sauce
12 oz crab meat
2 tbls. green onion, chopped/sliced (reserve a small amount for garnish)

Preheat oven to 350 degrees. Mix all ingredients together in a mixing bowl; spoon into a oven safe baking dish. I like to use a small oval casserole dish for this.

Bake 25-30 minutes or until slightly browned and bubbly. Top with additional chopped/sliced green onion.

Serve immediately with your favorite crackers, crostini, chips, or raw veggies.

This crab dip will keep well covered in the refrigerator several days. It also freezes well for several months.

Recipe is easily divided.



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