Crab Dip Recipe
This hot crab dip recipe combines creamy cheeses, fresh corn, and lump crabmeat. Baked until golden brown and bubbly, it’s a rich and flavorful appetizer, perfect for any gathering.
Servings: 8
Calories: 314kcal
Ingredients
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup shredded mozzarella divided
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 12 ounces lump crabmeat
- 2/3 cup fresh corn kernels (from 1 ear of corn)
- 2 tablespoons thinly sliced chives plus more for garnish
- 1 tablespoon minced tarragon optional, but highly recommend
- 3 tablespoons grated Parmesan
- salt and pepper to taste
Instructions
- Preheat oven 400˚F. In a mixing bowl combine cream cheese, mayo, sour cream, 1/2 cup mozzarella, lemon juice, and Worcestershire sauce. Mix together until completely combined.
- Add crabmeat, corn, chives, tarragon (if using), and lightly season with salt and pepper.
- Fold together.
- Pour dip into a 3 1/2 – 4 cup baking dish and spread evenly.
- Top dip with remaining mozzarella and grated Parmesan.
- Bake for 20 to 22 minutes or until golden brown. Top with lots of thinly sliced chives.
- Serve hot crab dip with potato chips or crackers.
Nutrition
Calories: 314kcal | Carbohydrates: 6g | Protein: 14g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 1078mg | Potassium: 217mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 1mg