Cream Cheese Crab Dip
Creamy and crunchy, this warm crab dip is full of crab meat so that the cheese doesn't overpower it's sweet flavor. Perfect for your next party! Inspired by Epicurious.
Servings: 8 people
Calories: 100kcal
Ingredients
- 4 oz cream cheese at room temperature
- ½ cup mayonnaise * I used Sir Kensington's Organic
- 1 tablespoon white vinegar
- ½ cup red bell pepper, chopped small
- ½ cup parsley, chopped
- 10-12 oz fresh crab meat, drained
- 3 tablespoons fresh chives, chopped
- 1 teaspoon sriracha sauce (optional)
- ¼ cup panko (can be gluten free)
- ½ tsp kosher salt and pepper
- crostinis, pita chips, carrots, celery, radishes for dipping
Instructions
- Preheat oven to 425 degrees F. Whip together cream cheese with white vinegar, mayo, and sriracha until smooth and light. Stir in the bell pepper, parsley, crab and chives. Transfer to a shallow baking dish - I used a gratin dish. Sprinkle panko on top.
- Bake at 425F for 12-15 minutes, until the panko is lightly browned and the dip is bubbling. Serve warm.
Notes
- If you can tolerate lemon zest - grate about ½ a teaspoon to mix in with the panko.
- Real lump crab is recommended for the best texture and flavor. Drain well and pick out any shells.
- Aleia's and Jeff's Creations have good gluten free panko. Otherwise most panko brands will work.
Nutrition
Serving: 3oz | Calories: 100kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 494mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg