Hot Crab Dip

Name: Hot Crab Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Crackers or toasted French bread rounds; 454 grams fresh crabmeat, drained and picked; 454 grams packages cream cheese, softened; 1 teaspoon dry mustard; 0 teaspoons garlic salt; 1 Tbsp lemon juice; 59 milliliters mayonnaise; 6 servings Garnish: chopped fresh parsley; 113 grams cup shredded Cheddar cheese; 227 grams sour cream; 1 Tbsp Worcestershire sauce

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.

Instructions

Combine first 7 ingredients, stirring until blended. Fold in crabmeat.

Ingredients you will need

Crabmeat

Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with Cheddar cheese.

Ingredients you will need

Cheddar Cheese

Equipment you will use

Baking Pan

Bake at 350 for 35 minutes or until bubbly.

Equipment you will use

Oven

Garnish, if desired.

Serve immediately with crackers or toasted French bread rounds.

Ingredients you will need

French Bread

Crackers

Equipment

Baking Pan

Oven

Ingredients

Servings:

6servings

Crackers or toasted French bread rounds 454grams

fresh crabmeat, drained and picked 454grams

packages cream cheese, softened 1teaspoon

dry mustard 0teaspoons

garlic salt 1Tbsp

lemon juice 59milliliters

mayonnaise 6servings

Garnish: chopped fresh parsley 113grams

cup shredded Cheddar cheese 227grams

sour cream 1Tbsp

Worcestershire sauce

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.