Description
This warm, creamy crab dip is a beloved appetizer from Joe’s Crab Shack. It combines tender crab meat with cream cheese, sour cream, and a blend of seasonings, all baked to bubbly perfection. Perfect for parties or a cozy night in, this dip is sure to impress.
Ingredients
Units
Scale
- 2 ounces cream cheese, softened
- 1 tablespoon mayonnaise
- 1/4 cup sour cream
- 1 tablespoon butter, softened
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon paprika
- 4 teaspoons finely chopped yellow onion
- 4 teaspoons finely chopped green bell pepper
- 1/4 cup shredded mozzarella cheese
- 6 ounces lump crab meat, picked over for shells
- 1 tablespoon sliced green onion (for garnish)
- 1 teaspoon chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Base Ingredients: In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, and butter. Mix until smooth and well blended.
- Add Seasonings: Stir in the seasoned salt and paprika until evenly distributed.
- Incorporate Vegetables and Cheese: Add the finely chopped yellow onion, green bell pepper, and shredded mozzarella cheese to the mixture. Stir until combined.
- Fold in Crab Meat: Gently fold in the lump crab meat, being careful not to break up the pieces too much.
- Bake: Transfer the mixture to a lightly greased, shallow baking dish. Bake in the preheated oven for 10 to 14 minutes, or until the dip is bubbly around the edges.
- Garnish and Serve: Remove from the oven and sprinkle with sliced green onion and chopped parsley. Serve hot with unsalted or lightly salted corn chips, crackers, or toasted baguette slices.
Notes
- Serving Suggestions: This dip pairs well with tortilla chips, pita bread, or fresh vegetable sticks.
- Make Ahead: Prepare the dip mixture in advance and refrigerate. When ready to serve, bake as directed.
- Variations: For a spicier version, add a dash of hot sauce or some finely chopped jalapeños to the mixture.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven until warmed through before serving.