Hot Crab Dip Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hot baked crab dip made with lump crabmeat, cream cheese, mayonnaise, and sharp spices including Old Bay, Worcestershire, and hot sauce. Creamy and savory, served warm as a crowd-pleasing appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 ounces lump crabmeat* (, about 2 1/2 cups)
- 2 tablespoons butter
- 1/2 cup minced shallots (, from 2 medium shallots)
- 2 cloves garlic (, pressed or minced)
- 2 8-ounce packages cream cheese (, at room temperature)
- 1/2 cup mayonnaise
- 1/2 lemon (, juiced)
- 4 green onions (, chopped)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Old Bay® seasoning
- 6 ounces shredded Swiss cheese (, about 2 cups)
- 2 tablespoons panko bread crumbs
- 1 tablespoon parsley for garnish
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 370mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 209mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 370MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.