Hot Crab Dip

Course Appetizer, seafood

Cuisine American

Keyword easy-dip-recipes, hot-crab-dip, hot-pepper-jack-crab-dip

Prep Time 10

Cook Time 35

Total Time 45

Servings cups

Calories 603kcal

Author Melissa Sperka

Preheat the oven to 350°F and spray a 1 1/2 quart baking dish with cooking spray.
Whip together the cream cheese, mayonnaise, sour cream, lemon juice, seafood seasoning, salt and black pepper.
Stir in the crab meat, 2 cup shredded pepper-jack cheese, drained pimento, grated Parmesan cheese, chopped green onion, minced garlic and hot sauce.
Pour the crab dip mixture into the prepared baking dish and sprinkle with the remaining pepper-jack cheese. Sprinkle the top lightly with additional seafood seasoning.
Bake for 30-35 minutes until bubbly and the top is lightly golden brown.
Serve with crackers, tortilla chips, garlic bread or pita crisps for dipping.

Crab Meat - I don't recommend using imitation crab meat for this dip. It can effect the texture when baked. You could use claw meat or a combination of lump crab meat and claw meat.
Cheese -You can adapt the flavor of cheese to suit your taste. Try monterey jack cheese, gruyere or a sharp cheddar cheese, they all work well.
Seafood Seasoning - I use Chef Paul Prudhomme Seafood Magic in this recipe. You can use Old Bay seasoning, Cajun seasoning or Creole seasoning.
Fresh Herbs - You could add parsley, fresh chives or thyme to change the flavor profile.
Pimento - You could use finely diced roasted red pepper in place of pimento.
Serving Options - Serve this dip warm with pita chips, tortilla chips, garlic bread or even vegetables for a true five star treat.
Worcestershire Sauce - You could replace the hot sauce with Worcestershire sauce for a milder flavor or use tobasco sauce.