Are you looking for the best hot crab dip for your next kids' birthday, Super Bowl or dinner party? Check out this recipe.
1 tbsp unsalted butter
1/2 cup chopped yellow onion
1 8oz block cream cheese, cut into pieces
2 tbsp fresh lemon juice
2 tsp prepared horseradish
1 to 1 1/2 tsp Asian chili sauce
1/2 tsp Worchestershire sauce
1/2 tsp salt
1/4 tsp ground black pepper
121 g pasteurized crabmeat
1/4 cup finely chopped red sweet pepper
1/4 cup chopped green onion
1/3 cup grated white cheddar
1/3 cup panko bread crumbs
crackers, to serve
Preheat oven to 400°F.
Heat butter in a small skillet on medium-low. Add onion and sauté for 3 min or until soft and translucent. Scrape into the bowl of a food processor. Add cream cheese, lemon juice, horseradish, chili sauce (use the larger quantity if you like a hint of heat) and Worcestershire sauce, and process until combined. Season with salt and pepper. Add crab, red pepper and green onion and pulse until just combined and still very chunky.
Scrape mixture into a shallow ovenproof serving dish. Sprinkle top with cheddar and panko bread crumbs and bake for 15 min or until dip is bubbling. Turn the oven to broil, and broil for 2 min or until topping is golden.
Serve dip hot with crackers and endive leaves on the side.
Calories 152, Protein 8g, Carbohydrates 4g, Fat 12g.
Assemble dip and bake at your host’s home.
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