When we were little, we went to our parent’s friend’s home and was served hot crab dip. I just remember my siblings and I sheepishly eating bit by bit the whole thing. It has a light creamy crab flavor and a nice texture from the slightly crisp onions. If you bring this to any party or prepare it as an appetizer, it will be gone in no time.
Adapted from Karen Wians
- 1/4 C mayonnaise
- 1/2 (8 oz) package cream cheese, softened
- 1 (6 oz) vacumn pack or can of white crabmeat, drained
- 1 egg, beaten
- 1 small onion, chopped
- 1 tsp chive or scallion
- 1 tsp paprika or 4 dashes of hot sauce
- the juice of one lemon
- 4T grated parmesean cheese or cheddar cheese (2T for top and 2T for dip)
Preheat oven to 375 degrees F. Grease a souffle dish. In a bowl, cream mayonnaise and cream cheese together. Stir in crab meat, egg, onion, scallion, and lemon juice. Bake for 20 minutes. Serve with crackers (buttery rounds or wheat thins), pretzel chips, slices of french baguette or pita chips.