Wednesday, May 30, 2012

Hot Crab Dip

Got this recipe from our good friend Robin.  She brought it to an event and it was so good I needed the recipe.

Monday we went to another cookout and swim party.  Decided to bring this and literally it was GONE in 20 minutes.

For tailgate I can use my Camp Chef Oven to cook right there!


  • 2 (8 oz) packages of cream cheese (softened)
  • 4 tbsp mayo (not Miracle Whip)
  • 1/4 tsp dryed mustard
  • 1/8 tsp garlic salt
  • 1/4 tsp lemon juice
  • 1lb lump crab meat
  • 2 cups of shredded cheddar cheese
  • 8oz sour cream
  • Old Bay to taste


Preheat oven to 350 degrees.

In a bowl combine all ingredients except crab meat and cheese.  Mix with a blender until smooth.

Fold in the crab meat with a spoon.  (Probably a good idea to take any shells out of the meat if you can before you dump in).

I used a Pampered Chef square stone pan.  Spread the mixture across the bottom evenly. 

Sprinkle with cheddar cheese.

Bake for 40 minutes.  Let cool for 15 mins.  Serve with crackers or carrot sticks.

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