I decided to use my blog as a way to update what is happening in my little part of the world while Sandy comes through and destroys everything in her path. I’m located north of Baltimore and my apartment is actually on the water, but we’re 16 feet above water levels. Its raining really hard and you can definitely feel the wind gusts. I don’t believe we’ll have power much longer, I’m giving it until 6 PM or so but that’s probably estimating high. It’s really not pleasant on the MD beaches. Part of the fishing pier in Ocean City is gone and the Indian River Bridge in DE is a mess. I’m anxious to just get this over with. Stay safe East Coasters. My thoughts are with you.
I’ll be completely honest with you. This is a recipe that I debated on sharing since…well, since the beginning of this blog. This was one of the first recipes that I ever created and so many people told me it was delicious, but I refused to give out the recipe for fear of someone claiming it as their own.
My own mother had me make this crab dip for a company party she had and passed it off as her own, so you can see why I spent so much time not very inclined to share. However, I came to realize that it is silly not to share the recipe. It is an amazing hot crab dip and its just not fair for me to only share it with those that I come in contact with.
There is another sillier reason why I am sharing it though. Because it’s not my real recipe. I mean, it is, but it isn’t. I had the hardest time writing down a recipe for this because I really just have an ingredients list. I have general measurements but to know for sure where I use a tablespoon or a tablespoon and a half is just not possible. I don’t measure when making this, there is just a certain way that it looks when mixed together that I know is right. So I figured even if I share my best guess at the measurements, it will still never truly be “my” recipe since even “my” recipe changes each time that I make it.
So without further adieu, I share with you the most incredible, creamy, spicy, hot crab dip recipe you will ever have.
Nichole’s Famous Crab Dip
Source: A Cookaholic Wife Creation
Servings: 8-10 as an appetizer
- 1 lb. crab meat
- 8 oz. cream cheese, softened
- 1/2 small onion, diced
- 12 oz. reduced-fat sour cream
- 2 tbsp. mayo
- 2 tbsp. Worcestershire sauce
- 2 tsp. hot sauce
- 1 garlic clove, minced
- 1/2 tsp. prepared yellow mustard
- pinch of black pepper
- 3 cups shredded cheddar cheese, divided
- 3 tbsp. Old Bay, divided
- crackers, pitas, bread or veggies, for dipping
1. Preheat an oven to 375. Spray a 9×13 baking dish with non-stick cooking spray.
2. Pick through the crab meat to remove any shells. Season with 1 tbsp. of Old Bay and set aside.
3. In a large bowl, add the cream cheese, onion, sour cream, mayo, Worcestershire sauce, hot sauce, garlic, mustard, black pepper and the remaining Old Bay. Stir until combined. Add in 2 cups of the shredded cheddar cheese and stir until combined. Gently fold in the crab meat.
4. Spread a layer of the crab dip into the prepared baking dish, top with 1/3 cup of cheddar cheese. Repeat for 2 more layers.
5. Cover with foil and bake for 35 minutes.
6. Remove the foil and bake another 5-10 minutes or until the cheese is melted and bubbly.
7. Serve hot with your desired dipping vessels. Can be refrigerated for 5 days. To reheat, place in a microwave safe dish and heat at 20 second intervals, stirring, until warmed through.
Now go to your local grocery store, pick up these ingredients, make this crab dip, try it and then come here and tell me that you do agree with me that it is the most amazing crab dip you have ever tasted. I’ll just sit here and wait. 🙂