Sprinkle with more cheese, then bake in a 350☏ oven until the cheese is bubbling and the dip is warmed through. Transfer the dip to a c ast iron skillet or casserole dish.Do this with care to preserve big chunks of crab meat in every bite! Mix green onions, parmesan cheese, and seasonings into the cream cheese mixture.Whisk cream cheese, sour cream, and yogurt until very smooth.Be sure to check the recipe card for thorough step-by-step instructions and photos. Lump Crab Meat: avoid special, back fin, or claw meat – the shreds and flakes are simply too fine.Ĭrab dip is an easy, classic recipe for a crowd that everyone should (and absolutely can!) master.Mustard Power: sub for ½ tablespoon of Dijon if you don’t have powder.Old By Seasoning: only the original will do!.Sharp Cheddar Cheese: fresh or pre-shredded.Green Onions: thinly sliced, extra for garnish.Greek Yogurt: use full fat plain, no flavors.Cream Cheese: use full fat let it come up to room temperature for about 60 minutes.Few varieties of canned crab are going to yield the flavor and texture of fresh. Regardless of your final pick, buy it fresh.You gotta give the people what they want. Lump crab meat will more than suffice for this recipe – half the fun is getting a nice tender chunk on your crostini every now and again.If you want to splurge, feel free to use jumbo lump, but those jumbo lumps are gonna cost you extra.Special and/or back fin meat is usually comprised of much smaller flakes, typically best for stuffings and crab cakes.Claw meat is certainly cheaper, but tougher and better left to soups and stews.So, feel free to pick if you’re a pro, but most Marylanders would agree that it’s far from a cardinal sin to just buy the meat. Now, that would include claws, and it would also inevitably include a lot of small flakes because, as previously mentioned, those lumps are elusive. It takes about 6 large crabs (up to 8 depending on the actual size and how thorough you are) to get 1 lb. Believe me when I tell you, there will be blood. Because getting a pound of crab meat out (much less lump…much less jumbo lump) is no small feat. If you’ve never picked a “Jimmy” before, then I cannot satisfactorily relay to you the pure, unadulterated joy of getting any semblance of a whole “lump” of meat out intact I also cannot describe the absolute ferocity with which you will dig for every last teensy flake of pearly white flesh before discarding the shells and membranes, bits of which you will gladly spit out along the way if it means more meat.Īnd this is why we rely just as much on professional pickers for recipes requiring lump crab en masse. But some things you really need to experience yourself. (Not Snow, not King, not Dungeness, which are all West Coast.) For those who are unfamiliar, Eater’s Guide to Maryland Crabs offers a thorough, yet compact overview of Blue Crab basics. To be clear, when we talk crab, we’re talking Blue Crabs. So if we can put crab in it or on it, it’s happening.Ĭoincidentally enough, our state beverage happens to be milk (we apparently have as much reflux as we do crab recipes) so what better homage to my current “home” state, than a hot crab dip featuring our favorite crustacean and five different variations on dairy. ![]() Heck, we stuff crabs with meat from other crabs. And we will fight you if you think boiling is better than steaming. We can also argue all day long about the virtues of Old Bay vs. Ask a dozen people where to find the best crabcake, and you’ll get a dozen answers. Which is why Marylanders have a gazillion recipes (and variations on recipes) featuring crab. So yeah, even out here toward the middle of the state, we take our crabs very seriously. Our economy and ecology is dependent on a precarious balance in the waters of the Chesapeake Bay. But it’s not just about the consumption of these delicious crustaceans. I mean, please, come on down – more crabs for the rest of us – but life in Maryland is divided into 2 seasons: crab season and waiting-for-crab season. If you’re not a fan of crabs, I don’t recommend you move to Maryland. More Snacks and Appetizers for the Holidays.Serve this creamy crab dip warm with crusty bread – or fresh veggies for a keto treat! Jump to: The drool-worthy blend of fresh lump crab meat, two cheeses, and signature seasoning (featuring Old Bay) will have everyone asking for the recipe. Maryland Style Hot Crab Dip is the ooey, gooey, melty, cheesy star of every holiday party it makes an appearance at. Want to win the dip game? Then bet on the spread.
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