After nearly eating my weight in this Baked Parmesan Crab Dip at a holiday party, I was given the tasty recipe by our hostess. With garlic, lump crab, cream cheese and Parmesan, this Hot Crab Dip is perfect party fare!
Despite the winter storm of the decade in the forecast with heavy snow, wicked winds and sub-zero temps, I forged along and made this easy crab dip recipe along with a full menu for our scheduled dinner club gathering.
Baked Parmesan Crab Dip
My lump crab was far less lumpy than I thought. I was wondering why it didn’t cost a mint! Despite that little hiccup, it was still delicious, so go ahead and splurge for that special gathering!
This is one of those mix everything and bake recipes. Easy peasy. Well, you do add the toasted almonds on top. This was perfect so the nut phobic hubby can pick around them!
Tips for Making This Crab Dip Recipe
- Purchase the best quality crab within your budget for the best tasting dip. From most to least expensive is lump crabmeat, then backfin, special, and claw.
- Look for the pasteurized crabmeat in the refrigerated section, not with the canned tuna on the supermarket shelves.
- Mix together all the dip ingredients first (except the crab and almonds), so that the crab can be gently folded in. If you have any lumps of crab, you don’t want to mash or break them up.
- Make sure you taste the mixture for seasoning before baking. I added a little more Old Bay for an extra oomph of flavor after my first sampling.
- PRO-Tip: Toast your almonds gently before sprinkling them over the top of the Parmesan crab dip. Though they’ll be baked again for a short time, this extra step ensures the oils are released, the flavor deepens and they’re crisp not stale.
- If you have any fresh parsley on hand, a sprinkle of finely minced parsley always brightens up a beige dish.
More Seafood Appetizers You’ll Love
The only seafood the picky hubby would eat when we got married was tuna casserole and salmon loaf, made with canned salmon. Slowly I’ve exposed him to non-canned fish and he actually enjoys a few varieties. It was crab cakes at a chichi seafood restaurant that made him a crab convert! He loved this hot crab dip with cream cheese, too. Here are some more winners to consider: Easy Smoked Salmon Dip, Crab Cakes with Cilantro Lime Aioli, or Margarita Shrimp. I’ve had my eye on this Shrimp Cocktail and these Spicy Tuna Wonton Cups, too.
- 8 ounces cream cheese, at room temperature
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise (I recommend Hellmann's)
- 1 teaspoon sugar
- 1 teaspoon ground mustard
- 2 garlic cloves, minced
- 1 teaspoon fresh lemon juice
- 12 ounces crabmeat (lump), drained, cartilage removed
- 1/3 cup sliced almonds, toasted, if desired
- Salt, pepper, Old Bay seasoning (I used 1/2+ teaspoon), to taste
- Crackers, to serve
Preheat oven to 375°. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Gently stir in crabmeat.
Spread crabmeat mixture in an ungreased pie plate or small casserole. Sprinkle with almonds.
Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Adapted from Betty Crocker.
Amount Per Serving: Calories: 183 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 60mg Sodium: 362mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 9g