Baked crab dip is quick and easy to prepare. With just a few ingredients, you will have a hot and delicious appetiser that is perfect for potlucks or a hot snack at home.
Fresh crabmeat such as Dungeness crab will balance out the savoury cheese and spices with its natural sweetness, but canned or imitation crabmeat will work as well.
This cheesy, gooey dip is best eaten with sliced French baguette or your favourite crackers, or even breadsticks or pita chips.
Ingredients
- 400g crabmeat
- 225g cream cheese, softened
- 1 cup mayonnaise
- 1/2 teaspoon ground mustard
- 3 dashes cayenne pepper
- 1/2 cup shredded cheddar cheese
- Mixed dried herbs and powdered seasoning of your choice, to taste
Method
- Boil the crabmeat until cooked, about eight minutes for live crabs. Drain and let cool.
- Pick the meat from the fresh crab, or lightly shred the canned or imitation meat. Do not overshred. Set aside.
- Preheat the oven to 176°C. Mix the cream cheese, mayonnaise, seasoning, dried herbs, ground mustard and cayenne pepper in a bowl until well blended.
- Add the crabmeat and toss gently.
- Spread in a baking dish and sprinkle with cheddar cheese.
- Bake for 30 minutes or until hot and bubbly.
- Serve immediately with sliced French bread, crackers or any other dipping snack of your choice.
Tips
- Adjust the spiciness by adding more cayenne pepper or Tabasco sauce.
- You can use any cheese you prefer, such as pepper jack or mozzarella.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.