Paula Deen Crab Dip Recipe
Try this Paula Deen Crab Dip Recipe. It is the best way to start a party or a family seafood dinner. Everyone loves a warm and buttery dip with plenty of fresh herbs.
Ingredients
- 1 pound of lump crab meat drained and picked for shells.
- 1 package 8 ounces of cream cheese, softened.
- 1 cup of mayonnaise.
- 1 cup of sharp cheddar cheese shredded.
- 2 tablespoons of green onions finely chopped.
- 1 tablespoon of fresh lemon juice.
- 1 teaspoon of Worcestershire sauce.
- 1/2 teaspoon of garlic powder.
- 1/2 teaspoon of Old Bay seasoning.
- A pinch of salt and black pepper.
Instructions
Prep the Oven
- Heat your oven to 350°F before you start. Grease your small baking dish with butter.
Mix the Base
- Put the softened cream cheese and mayonnaise in the mixing bowl. Stir until smooth.
Add the Flavor
- Mix in the lemon juice, Worcestershire sauce, and garlic powder. Add the Old Bay now.
Add the Cheese
- Stir in half of the shredded cheddar cheese and the chopped green onions.
Add the Crab
- Gently fold the lump crab meat into the creamy mix. Do not break the big lumps.
Fill the Dish
- Spoon the crab mixture into your greased baking dish. Smooth the top with a spoon.
Add the Topping
- Sprinkle the rest of the cheddar cheese over the top. Add a pinch of pepper.
Bake the Dip
- Put the dish in the oven for 20 to 25 minutes. The cheese should be very bubbly.
Notes
- Use lump crab. This gives the dip a much better texture than the shredded kind.
- Soften the cheese. Let the cream cheese sit out so you do not get any cold lumps.
- Fold gently. You want to see big pieces of crab when you scoop the dip.
- Drain the meat. Extra liquid from the crab can make the dip very runny.
- Add a kick. A few drops of hot sauce make the flavors stand out more.
- Serve it hot. This dip tastes best when it is warm and the cheese is soft.