Talk about one comforting appetizer. Hot Crab Dip is so super rich, creamy and cheesy! Yes, you really can combine cheese and seafood. I do not do it often, but when I do, the flavors are amazing. Don’t believe me? Well, then you need to check out a few of my recipes using this amazing flavor combination. What immediately comes to mind, are my Scallops Florentine, Grilled Oysters, and Lobster Mac and Cheese.
Let’s talk CRAB. For this recipe, I used jumbo lump crabmeat. You can definitely substitute with a less expensive part of the crab, or use a combination. However, I do suggest that regardless of whether you are using jumbo lump, lump, claw, or backfin, be sure the crab is of a great quality. Keep in mind, the crab is the star of the show. Often, I am asked “how-to,” or “can I freeze crab?” Be sure to check out my recommendations below. Additionally, I would not suggest freezing this Hot Crab Dip as it contains a lot of dairy. Feel free to enjoy leftovers for up to two days in the fridge.
As far as what vessel to use for dipping, it’s totally up to you. Bread cubes, crackers, crostini, or tortilla chips will work well. If you are looking to keep this recipe keto-friendly, bell peppers and celery sticks are a few options you can use for dipping. Honestly, the possibilities are endless. Definitely consider adding this recipe to your Feast of the Seven Fishes dinner on Christmas Eve.
HOW TO PREPARE HOT CRAB DIP
Once again, I was busy filming this recipe for Hot Crab Dip on TikTok, so I kind of failed to take step-by-step photos. Click here to view. Heat oven to 375 degrees. Open the can of crabmeat. Place crab in mesh strainer and pick through just to ensure there are no tiny pieces of shell. There is really no need to rinse. However, feel free to do so, if you desire. The strainer will also allow for any liquid to drain. Be very gentle rinsing if you are using jumbo lump.
In a bowl, combine all of the ingredients for the Hot Crab Dip, except for the crabmeat. Mix well. Gently fold in the crabmeat. Line an oven-safe dish with cooking spray. Fill with the crab dip. Top off with a bit more shredded cheddar and Parmesan cheese. Sprinkle on a touch more Old Bay Seasoning.
Bake for about 20 minutes, or until the dip is bubbling, and browned on the top. Turn on the broiler for the last minute or so to make the cheese extra golden.
TO FINISH AND SERVE THE HOT CRAB DIP
Garnish the Hot Crab Dip with fresh chopped parsley. As mentioned above, serve with your favorite accompaniment. I got super lucky and found these grilled crostini from John Wm. Macy’s Family Bakery at my local grocery store.
ENJOY breaking into this cheesy crust and diving into this warm and creamy bowl of goodness.
HOW TO FREEZE CRAB MEAT
Quite often, I am questioned on whether or not, crab can be frozen. The basic answer is, yes. You absolutely can freeze crab meat!
KING AND SNOW CRAB LEGS
Five to six days? No problem! If you should ever want to freeze leftover king or snow crab for a longer period of time, I would recommend vacuum sealing the whole crab legs, instead of removing the meat first. I have had great success vacuum sealing crab, and crab meat for periods of over a year. Also, vacuum sealing will help to maintain its freshness and most of its quality.
CRAB CHOWDER OR SOUP
ABSOLUTELY! In fact not only do I recommend it, I do the same thing myself! Nothing is better than getting out a bowl of good crab soup months after the crabbing season is over, and savoring the fruits of my labors without all the work. Few things are quite as versatile as crab. You may question freezing the potatoes and/or cream. Believe me, the texture may change just slightly, but the flavor will still be amazing. Suggested freezing time for crab chowder or soup should be no longer than three months.
LUMP CRAB MEAT
Yes, of course! It does not matter if you use canned lump crab meat, crab meat from a container, or fresh crab meat. I make crab cakes all the time and freeze them for future use. No reason you can’t!
Make the crab cakes. Let them cool to room temperature. This is important for freezing. You won’t have them sticking together from the heat, and they will hold together. Layer them with wax paper. This works well in those very large zip lock freezer bags, or even in a large cake-size freezer container.
I have frozen both cooked, and uncooked crab cakes. Suggest only a few months to maintain quality and flavor.
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