Cheesy Crab Dip

When it comes to party appetizers, few things can compete with the creamy, decadent goodness of…

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Prep Time 5

Cook Time 25

Total Time 30

Servings 6 servings

Equipment

12-inch Cast Iron Skillet
Glass Mixing Bowl Set (3 piece)
KitchenAid Hand Mixer

Ingredients

8 ouncecream cheese softened
1/4 cupmayonnaise
3/4 cupsour cream
2 teaspoonWorcestershire sauce
1 tablespoonlemon juice
1 teaspoonhot sauce optional
1 1/2 teaspoonold bay seasoning
1 1/2 cupcheddar cheese
12 ouncelump crab meat 3 cans (4 oz each, drained)
2 tablespoongreen onion chopped, for garnish
2 mediumtomatoes chopped

Instructions

Preheat the oven to 350°F.
Drain the crab meat cans well and gently break up any large lumps; set aside.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, and hot sauce (if using), and Old Bay seasoning. Beat or whisk until the mixture is smooth and evenly combined.
Measure out 1 cup of the cheddar cheese and add it to the bowl with the drained crab. Stir gently until the crab and cheese are evenly distributed throughout the dip.
Spread the dip into an 8" x 8" baking dish or an 8" oven-safe skillet in an even layer.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the dip.
Bake in the preheated oven for 20–25 minutes, or until the dip is bubbly and the top is slightly browned.
Remove from the oven and garnish with the chopped green onion (2 tablespoons) and the chopped tomatoes (2 medium), then serve hot.

Notes

You can keep the dip directly in the dish you baked it in covered with plastic wrap, or you can transfer leftovers to an airtight container. Store in the fridge for3-4 days.