General
Hot Crab Dip
A small-batch baked crab and cream-cheese dip.
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Flatbread is an optional accompaniment, not part of the dip ingredients.
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General
A small-batch baked crab and cream-cheese dip.
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Flatbread is an optional accompaniment, not part of the dip ingredients.
Tips, changes and questions from people who cooked this recipe.
5 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Preheat a conventional oven to 190°C / 375°F. Combine cream cheese, yogurt, lemon juice, Worcestershire sauce, scallions and paprika until smooth.
Gently fold in the cooked crab and half the cheddar. Spread in a small shallow ovenproof dish and top with remaining cheddar.
Bake for about 20–25 minutes until bubbling and the center reaches 74°C / 165°F. If the top browns early, cover loosely with foil and finish heating the center.
Cool for 3–5 minutes before serving. This is a hot dip, not a shelf-stable preserve; refrigerate leftovers within 2 hours.
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