Welcome to Kelly’s Kitchen! How are your Thanksgiving preparations coming along? Have you planned your menu? Today I have a super simple, but super impressive Hot and Cheesy Crab dip that would be a great addition to your appetizer menu. I am planning to make this for our Thanksgiving get-together and I am sure it will be a hit! Let’s get right to it.
Hot and Cheesy Crab Dip – A Perfect Thanksgiving Appetizer
Hot and Cheesy Crab Dip Ingredients
4 Medium Scallions
8 oz. Cream Cheese, at room temperature
¾ cup Mayonnaise
⅓ cup Sour Cream
1 tsp. Kosher Salt
2 tsp. Worcestershire Sauce
1 tsp. Hot Sauce (like Frank’s Red Hot or Tabasco)
1 tsp. Sherry Vinegar
1/2 tsp. Celery Salt
1 ¼ cups Grated Extra Sharp Cheddar Cheese, divided
1 ¼ cups Grated Havarti Cheese, divided
1 lb. Fresh Jumbo Lump Crabmeat or Claw Meat, drained
Sliced Baguette, Crackers, or Endive Leaves, for serving
How to Prepare Hot and Cheesy Crab Dip
Step 1
Preheat the oven to 375 degrees. Slice the scallions, and separate the white and light green parts from the green parts. The white and light green parts will go into the dip, while the green parts will go on top after it comes out of the oven.
Step 2
Add the cream cheese, mayo, sour cream, Worcestershire sauce, hot sauce, salts, and sherry vinegar to the bowl of the stand mixer and affix the paddle attachment. Cream everything together on medium speed until smooth and creamy. Then add 1 cup each of the grated havarti and cheddar (reserving about 1/4 cup of each cheese for topping the dip before baking). Mix on low just until the cheese is evenly mixed into the creamy dip.
Step 3
Remove the bowl from the mixer and gently fold in the crab meat. Be careful not mix too hard or too much, we want to keep the crab claw meat mostly intact. Then add the white and light green scallion slices. Again, don’t mix too hard.
Step 4
Pour the dip into a 1.5 to 2-quart baking dish. Place the whole dish on a sheet tray and top the dip with the remaining grated cheeses.
Bake, uncovered, on the center rack in the preheated oven for about 20 minutes – until the dip is bubbling around the edges and the cheese is melted. Then, switch the oven to broil, leave the dip on the center rack, and broil for about 3-5 minutes, until the cheese on top has browned.
Step 5
Remove the sheet tray with the dip from the oven and let it sit for about 10 minutes. Then top with the sliced green parts of the scallions.
Serve warm with baguette slices, crackers, and/or endive leaves.
I hope you give this appetizer a try, it’s dead simple and so delicious. It’s a restaurant-worthy appetizer that I know your friends and family will love! Have a great week ahead, see you next Sunday. Take care and be well, xo Kelly
Tips for Preparing Hot and Cheesy Crab Dip
1. To give your Hot and Cheesy Crab Dip added texture, sprinkle panko or toasted bread crumbs on top just before switching to broil. Then broil as directed until the top is golden.
2. For easier mixing, be sure to let the cream cheese come fully up to room temperature.
Key Ingredients and Equipment
1. KitchenAid Stand Mixer 2. Adjustable Measuring Cup 3. 10 Piece Mixing Bowl Set 4. Sheet Pan Set 5. Mini Angled Measuring Cup 6. Silicone Spatula Set 7. Lodge Oval 2-qt. Casserole Dish
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