Ingredients
- Cream cheese, softened: 8 ounces
- Mayonnaise: 1/2 cup
- Sour cream: 1/4 cup
- Cooked crab meat, flaked: 1 pound
- Shredded Monterey Jack cheese: 1/2 cup
- Green onions, chopped: 1/4 cup
- Lemon juice: 1 tablespoon
- Hot sauce: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, lemon juice, and hot sauce. Mix until smooth and well combined.
- Step 3: Gently fold in the flaked crab meat, shredded Monterey Jack cheese, and chopped green onions. Be careful not to overmix to keep the crab meat in larger pieces.
- Step 4: Transfer the crab dip mixture to a baking dish (oven-safe).
- Step 5: Bake in the preheated oven for 20-25 minutes, or until the dip is heated through and the cheese is melted and bubbly.
- Step 6: Serve warm with crackers, baguette slices, or vegetables for dipping.
Notes
- Store leftover crab dip in an airtight container in the refrigerator for up to 3 days.
- For a quick reheat, microwave in 30-second intervals, stirring in between, until warmed through.
- Serve warm crab dip with toasted baguette slices and a sprinkle of fresh parsley for an elegant touch.
- Don't overmix the crab to preserve its texture; gently fold it in to keep it chunky and delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American