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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I was born and bred in Maryland, the home of the blue crab (well, not so much anymore since the Chesapeake is in decline). I knew how to pick a crab when I was 5 years old, and I learned that using any other seasoning besides Old Bay on crab is pure sacrilege. Read more . If you were not raised on Old Bay, use the seafood seasoning of your choice. I have a handful of crab dip recipes, and I will share more. Ingredients:
1 lb. jumbo lump crab meat (picked over for shells) |
1 c. white cheddar cheese (grated) |
3/4 c. mayonnaise |
1/4 c. parmesan |
1/4 c. green onion (chopped) |
2 cloves garlic (minced) |
3 tbsp worcestershire sauce |
2 tbsp lemon juice (preferably fresh) |
1 tbsp old bay seasoning (or your favorite seafood seasoning) |
1 tsp hot sauce |
1/2 tsp dry mustard |
salt & fresh cracked pepper to taste |
medium casserole dish or square baking dish |
Directions:
1. Preheat the oven to 325 degrees.
2. Combine all of the wet ingredients together, and then add in the dry ingredients and mix everything thoroughly.
3. Fold in the cheese, onions and garlic until fully incorporated, and then gently fold in the crab.
4. Grease the casserole and pour the mixture evenly into it.
5. Bake, uncovered, 30 to 40 minutes until bubbly.
6. Recommend serving with my Toasted Seasoned French Bread For Appetizers.
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