Hot Crab Dip

Hot Crab Dip
Hot Crab Dip is a pescatarian hor d'oeuvre. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 614 calories, 27g of protein, and 48g of fat. This recipe serves 6. A mixture of bread rounds, crabmeat, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. The Super Bowl will be even more special with this recipe.


Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
Ingredients you will need
Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with Cheddar cheese.
Ingredients you will need
Cheddar CheeseCheddar Cheese
Equipment you will use
Baking PanBaking Pan
Bake at 350 for 35 minutes or until bubbly.
Equipment you will use
Garnish, if desired.
Serve immediately with crackers or toasted French bread rounds.
Ingredients you will need
French BreadFrench Bread

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.
Ready In45 m.
Health Score18