Ingredients and Weight:
- Jumbo lump crabmeat, 1 pound
- Cream cheese, 8 ounces, softened
- Sour cream, 8 ounces
- Mayonnaise, 1/2 cup
- Dijon mustard, 1 tablespoon
- Worcestershire sauce, 1 tablespoon
- Old Bay seasoning, 1 tablespoon
- Parmesan cheese, 1/2 cup, grated
- Breadcrumbs, 1/2 cup, panko
- Seasoned salt, to taste
- Black pepper, to taste
Preparation Time:
20 minutes
Cooking Time:
20 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the crabmeat, cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, Parmesan cheese, breadcrumbs, seasoned salt, and black pepper. Mix well.
- Transfer the crab mixture to an 8-inch baking dish.
- Bake for 20 minutes, or until bubbly and heated through.
- Serve with tortilla chips, pita bread, or crackers.
Nutritional Information:
Per serving (1/8th of the recipe):
- Calories: 350
- Fat: 20g
- Protein: 20g
- Carbohydrates: 25g
Dish Characteristics:
- Creamy and cheesy
- Rich and flavorful
- Perfect for dipping and sharing
User Comments:
- "This dip is absolutely heavenly! It's so creamy and flavorful, and the crab meat adds a touch of elegance."
- "I love the combination of crab, cheese, and Old Bay seasoning. It's the perfect dip for a party or a casual get-together."
- "This dip is so easy to make and comes together in just a few minutes. It's a real lifesaver when you need a quick and delicious appetizer."
Special Precautions and Tips:
- If you can't find jumbo lump crabmeat, you can use regular crabmeat instead.
- To make ahead of time, prepare the dip according to the recipe and then store it in the refrigerator for up to 2 days. When ready to serve, bring it to room temperature and then bake as directed.
- For a gluten-free dip, use gluten-free breadcrumbs.
