Best 6 Virginia Crab Dip Recipes

CRAB DIP

Steps:

• Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
• Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
• Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
• Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
• Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

CHESAPEAKE BAY CRAB DIP - BAKED, CHEESY AND DELICIOUS! - HUNGRY SIX

Steps:

• Preheat the oven to 350° and grease a small casserole dish.
• In a mixing bowl, combine the cream cheese, mayo, sour cream, cheddar, horseradish, Old Bay, lemon juice and Worcestershire. Mix together until well combined. Fold in the crab meat and mix gently. Spread this mixture in the casserole dish and bake in the preheated oven for 30 minutes.
• Remove from the oven and allow to cool for 10 minutes before topping with the green onion and serving with crackers.

WARM CRAB DIP

Steps:

• Position an oven rack 4 inches below the broiler element and heat the broiler. Butter a medium gratin dish.
• Combine the cream cheese, mayonnaise, mustard and cayenne pepper in a bowl. Season with salt and pepper. Add the tarragon and wine and stir until smooth. Using a large spatula, fold in the crabmeat, taking care not to break the lumps. Taste and adjust the seasoning with salt and pepper.
• Transfer to the prepared dish and top with the breadcrumbs. Broil until golden brown, about 5 minutes, depending on the strength of your broiler.
• Serve warm on crackers topped with both chopped and sliced jalapenos and hot sauce on the side.

CHESAPEAKE CRAB DIP

Steps:

• Preheat oven to 325°; in a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika., Bake until cheese is melted and bubbly, 20-25 minutes. Serve warm with crackers. Refrigerate leftovers.

VIRGINIA CRAB DIP

Steps:

• 1. In a large bowl open the 8 oz package of cream cheese and let soften at room temp. set aside
• 2. After cream cheese is soft, add the sour cream, and seasoning packette, gently fold in the can of drained crabmeat, last add the lemon juice and worcestershire sauce. Mix well.
• 3. Turn into a 1 qt casserole dish and microwave on medium to low power for 10 min , stopping to stir until heated through. Once warmed can be added to a chafing dish or may be held in a warm oven till ready to serve, This is best served hot .
• 4. Serve crackers or dry chunks of crusty french bread for dipping.

SPICY CRAB DIP

Steps:

• Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
• In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
• Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
• Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.