Hot Crab Dip

Hot Crab Dip Recipe from California with Chive, Sour Cream, and Parmesan Cheese

Region / culture: California | Preparation time: 10 minutes | Cooking time: 25-30 minutes | Servings: 4-6

Introduction

Hot Crab Dip is a delicious and creamy appetizer that is perfect for any gathering or party. This dip is packed with flavor from the crabmeat, cream cheese, and other ingredients, making it a crowd-pleaser every time.

History

The origins of Hot Crab Dip are not entirely clear, but it is believed to have originated in the United States, particularly in coastal regions where crab is abundant. This dish has become a popular appetizer at parties and gatherings, loved for its rich and savory flavors.

Ingredients

5 oz (142 g) softened chive & onion cream cheese
2 tbsp sour cream
0.25 lb (113 g) drained & flaked crabmeat
2 tbsp shredded parmesan cheese
2 tsp shredded parmesan cheese
1 tbsp chopped green onions (only the green parts)
1 tsp chopped green onions (only the green parts)
2 tbsp finely chopped water chestnuts
2 tsp dry white wine (optional)
0.75 tsp prepared horseradish
2 tbsp chopped fresh parsley
0.13 tsp hot pepper sauce (optional)
1.75 tbsp sliced almonds
paprika, for sprinkling

How to prepare

Preheat the oven to 350°F (177°C).
In a mixing bowl, combine all ingredients except almonds and mix until well blended.
Spoon the mixture into a buttered 9" pie plate or quiche dish and sprinkle with almonds.
Bake for 25–30 minutes or until lightly browned.
Sprinkle with paprika.
Serve with crackers, bagel chips, or crispy pita triangles.

Variations

Add diced jalapenos for a spicy kick.
Mix in shredded cheddar cheese for extra flavor.
Top with breadcrumbs for a crunchy texture.

Cooking Tips & Tricks

Make sure to use softened cream cheese for easy mixing.

- Drain the crabmeat well to avoid excess moisture in the dip.

- Feel free to adjust the amount of hot pepper sauce to suit your taste preferences.

- Serve the dip hot for the best flavor and texture.

Serving Suggestions

Serve the Hot Crab Dip with crackers, bagel chips, or crispy pita triangles for a delicious appetizer spread.

Cooking Techniques

Bake the dip in the oven until it is bubbly and lightly browned for the best results.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a lighter dip.

- Substitute canned tuna for the crabmeat if desired.

Make Ahead Tips

You can prepare the dip ahead of time and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if starting from cold.

Presentation Ideas

Serve the Hot Crab Dip in a decorative dish garnished with fresh parsley and sliced almonds for an elegant touch.

Pairing Recommendations

Pair this dip with a crisp white wine or a cold beer for a perfect appetizer pairing.

Storage and Reheating Instructions

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 180

Carbohydrates

Total Carbohydrates: 3.5g

Dietary Fiber: 0.3g

Sugars: 0.8g

Fats

Total Fat: 14.2g

Saturated Fat: 7.3g

Trans Fat: 0g

Proteins

Protein: 7.8g

Vitamins and minerals

Calcium: 94mg

Iron: 0.7mg

Potassium: 132mg

Alergens

Contains: Dairy, Shellfish, Tree Nuts

Summary

This Hot Crab Dip is a rich and creamy appetizer that is high in protein and fats. It is a delicious treat to enjoy in moderation.

Summary

Hot Crab Dip is a creamy and flavorful appetizer that is perfect for any occasion. With a rich and savory taste, this dip is sure to be a hit with your guests. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day and I was visiting my dear friend Martha at her beach house. We had spent the morning collecting fresh crab from the nearby docks and were eager to turn it into a delicious dish for dinner.

As we sat on the porch overlooking the ocean, Martha pulled out a tattered old recipe card from her recipe box. She explained that this Hot Crab Dip was a family favorite, passed down from her grandmother who had learned it from an old friend many years ago.

I watched intently as Martha gathered the ingredients and began to prepare the dish. She expertly mixed together cream cheese, mayonnaise, Worcestershire sauce, and lemon juice before folding in the tender crab meat. The aroma that wafted from the oven as the dip baked was intoxicating.

When Martha pulled the bubbling dish out of the oven, we couldn't wait to dig in. The creamy dip was rich and flavorful, with the perfect balance of spices and the sweet, delicate taste of the fresh crab shining through. We devoured it with toasted baguette slices, savoring each bite as we chatted and enjoyed the view.

From that moment on, I knew that Hot Crab Dip would become a staple in my own recipe collection. I asked Martha if she would share the recipe with me, and she happily obliged. I made a few notes on the card, adding my own personal touch to the instructions so that I could recreate the dish at home.

Over the years, I have made this Hot Crab Dip for countless gatherings and special occasions. It has always been a hit with my family and friends, who eagerly ask for the recipe after tasting it for the first time. I love the way it brings people together, sparking conversations and creating lasting memories.

I have since added a few variations to the recipe, experimenting with different types of cheese or adding a sprinkle of Old Bay seasoning for an extra kick. But no matter how I tweak it, the core ingredients remain the same – fresh crab, creamy cheese, and a hint of tangy flavor that makes this dip truly unforgettable.

As I pass this recipe down to my own grandchildren, I can't help but feel a sense of pride and joy. It is a small piece of my culinary journey, a reminder of the countless hours spent in the kitchen perfecting my craft and learning from the talented cooks who have come before me.

I hope that this Hot Crab Dip will continue to bring joy and comfort to my family for generations to come, just as it has for me. For in the end, it is not just a recipe – it is a taste of history, a connection to the past that binds us together in love and tradition. And for that, I am truly grateful.