Hi, welcome to solsarin site, in this post we want to talk about“philadelphia cream cheese crab dip”,
stay with us.
This Hot Crab Dip with cream cheese comes together in 10 minutes then you bake to bubbly, melty deliciousness. Full Flavor of the crab, cheese and spices comes thru in every delicious bite! (This is also just as good served as a cold crab dip if you don’t want to turn on your oven!
Mix all ingredients for the crab dip using a mixer except for the crab.
I make my own homemade mayonnaise for the dip- you can find the recipe here, but any store-bought mayo you like will work.
Do buy your cream cheese in the block. I prefer Philadelphia Cream cheese over other brands. I think it tastes better but also holds up well either hot or cold. While this recipe will work with the low fat or no-fat option, the texture will be different so if possible use the full-fat cream cheese.
Once the cream cheese mixture mixture is fully combined you add the crab meat. You want to stir the crab in by hand so the crab will stay in bigger pieces for each bite. Stir it very gently.
Making this cold crab dip recipe with cream cheese is as easy as 1-2-3
To serve this crab dip warm, preheat the oven to 350ºF and place the crab dip into a small cassoulet or other oven safe dish. Bake the crab dip for 15-20 minutes.
Top with 1/2 cup of mozzarella cheese and turn the oven to broil. Broil until the mozzarella is bubbly and golden brown.
Be sure to buy lump crab meat, and not imitation crab meat. There is a huge difference and you will be able to to taste it. Look for it in the canned meat section with the tuna.
This couldn’t be any easier. Just throw everything into a bowl and stir and bake. Hot crab dip is so good but so easy it’s almost crazy.
Empty the can of crabmeat into a fine mesh strainer, gently run cold water over it to rinse, and set it aside to drain.
Mix the cream cheese, mayonnaise, Worcestershire sauce, sugar, and pepper together in a medium bowl until smooth.
Add the rinsed and drained crabmeat, along with the onion, parsley, and celery seed.
Gently fold the mixture together until blended, then transfer it to a serving bowl, smooth the top of the dip flat, and top with cocktail sauce.
Serve with buttery crackers.
1 pound crabmeat, any kind, picked free of shell |
8 ounces cream cheese, in large dice |
1 teaspoon hot sauce, or to taste |
2 teaspoons Worcestershire sauce |
1 teaspoon prepared horseradish, or to taste |
2 tablespoons Creole mustard or other coarse mustard |
1 bunch green onions, thinly sliced |
Kosher salt and freshly ground pepper, to taste |
Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated.
Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.
This Cheesy Hot Crab Dip is the ultimate party snack! Lump crab meat is baked into this luxurious dip with cream cheese, sour cream, sharp cheddar cheese and few dashes of hot sauce.
Once you transfer the mixture to a serving dish, cover the dish with plastic wrap and refrigerate overnight. When ready to bake, remove from the refrigerator and allow to sit out for 15 or 20 minutes before baking. You may need to increase the baking time a bit to compensate if the dip is very cold when going into the oven.
There’s lots of nutritional info on this dip in the recipe card below, if you’re looking for specifics.
I can also say that it is gluten-free (without the crackers of course) and pretty low in carbs.
It might be good if you have guests that are on the keto diet, especially if you use sugar-free ketchup in your cocktail sauce!
No, you really shouldn’t freeze cold crab dip. As a general rule of thumb, it’s not advised to freeze dairy like cream cheese, milk, etc. as the texture will change in the freezing and thawing process.
This is obviously the perfect cold crab dip for crackers, but there are so many other dipping options:
This appetizer can be eaten with sliced French baguette or your favorite crackers. You may toast the sliced baguette if you like.
You can also serve with toasted bread, bread sticks or pita chips.
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