Hot Crab Dip

Hot Crab Dip. How can you make any crab dish taste better? Add bacon!

Crab dip is a wickedly delicious indulgence. With its creamy texture and cheesy rich flavor it will delight the tongue and warm the tummy! It can be thrown together in a matter of minutes. This dip will make an impression at the next pot luck, will wow your dinner guests or keep you family satisfied until dinner. Serve crab dip with crusty Italian bread, melba rounds, why not with celery stalks, cherry tomatoes, mushrooms, skinny scallions and cucumber? Scrumptious!

While canned crab meat is available, the texture and flavor does not resemble fresh crab meat. Already picked over crabmeat is available in the seafood section at you local grocery and online.

Crab dip:
1 lb. crab meat, picked through to make sure there are no remaining shells or cartilage
2, 8 oz. packages cream cheese, softened
1 cup jack cheese, grated
¼ cup parmesan cheese, grated
¼ cup green onions, finely chopped
1 medium shallot, finely minced
2 garlic cloves, finely minced
1 Tbs. Worcestershire sauce
2 Tbs. lemon juice
1 tsp. hot pepper sauce
½ tsp. dry mustard
6 slices bacon, cooked and chopped
Salt and pepper

Preheat an oven to 325 degrees. Mix all ingredients in a large bowl (except for ½ cup jack cheese) as gently as possible to keep crab pieces intact, while making sure all are evenly combined. Taste and adjust seasoning with salt and pepper. Place crab dip in an oven proof casserole dish and sprinkle remaining cheese on top. Bake until brown and bubbly, about 40 minutes. Jump in!

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