I have been meaning to get this delicious crab dip recipe recorded so I can easily look it up for future use. I stumbled upon it as I was hastily looking for a recipe while we were up in the San Juan Islands with crab coming out of our ears. The recipe seemed to fit the bill, but after the first bite we knew we had a keeper. We made it with full-fat cream cheese and sour cream and it was amazing. The recipe is adapted from the Food Network with us making preparation changes to our liking.
Hot Crab Dip
8 ounces reduced-fat cream cheese, room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon Old Bay seasoning
1 garlic clove, minced
Salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice
1/2 cup medium cheddar cheese, grated
Crackers and crusty bread for serving
Preheat oven to 350 degrees. Stir together the cream cheese, sour cream, hot sauce, Old Bay spice, garlic, salt and pepper, scallions, parsley and lemon juice and mix well. Gently fold in the crab to keep most of the chunks solid. Place mixture in an oven safe casserole dish and top with the grated cheese. Place in oven and bake for 15 minutes or until cheese starts to turn golden. Serve immediately and enjoy!