- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 2 green onions, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Baking dish (9-inch)
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Oven
Step-by-Step Instructions
When I first dive into making Hot Crab Dip, I prepare all my ingredients and tools first—this way, I can simply focus on mixing and baking. I start by gathering my fresh lump crab meat, ensuring it’s free of shells. This can seem tedious, but trust me, it’s worth it to avoid unexpected crunches later! Then, soften the cream cheese in the microwave for about 15-20 seconds, making it easier to mix. The moment the cream cheese’s fragrance fills the air, I feel the excitement building.
Next, I combine the softened cream cheese, sour cream, and mayonnaise in a mixing bowl. Initially, I found it challenging to get the texture just right, but I learned that using a rubber spatula helps really whip everything together smoothly. After combining these creamy elements, I add the lemon juice, Worcestershire sauce, and Old Bay seasoning. The seasoning gives it that characteristic coastal flavor that is simply irresistible. I usually take a moment to taste the mixture at this point and am always delighted by the balance of flavors!
Now, it’s time to fold in the star of the show: that glorious crab meat. I do this gently to ensure I keep the precious lumps intact. If you’ve never done this before, be careful not to overmix! This step is where I learned the importance of patience—too much stirring, and you end up with a crab paste instead of the lovely chunks! Once everything is combined, I pour the mixture into my baking dish, smoothing the top with my spatula. The anticipation is palpable; I can almost taste the creamy goodness. (See the next page below to continue…)