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Sweet Sofrito

Hot Crab Dip

Lump crab in a creamy, lightly spiced cheese base, baked until bubbling. Serve it with crackers and toasted bread.

By Wanda Oyola 40 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Baked crab dip with chunks of crab, melted cheddar, paprika and chives, with crackers and toasted baguette.

Hot crab dip is a Chesapeake Bay classic that has become a favorite at parties all over the country: sweet lump crab folded into a creamy, lightly spiced cheese base and baked until the top is golden and bubbling. Set it out with crackers and toasted baguette and watch it disappear.

In the Thermomix® TM7™, the cheddar is grated, the garlic and green onions are chopped and the cream cheese base turns smooth in seconds. The crab goes in last on reverse so the lumps stay whole, then the dip bakes in the oven while the bread toasts on the rack beside it.

Made in the Thermomix® TM7™

Hot Crab Dip

Makes: About 4 cups of dip

  • Prep15 min
  • Cook25 min
  • Total40 min
  • Serves10

Ingredients

For the dip

To finish and serve

Instructions

  1. Preheat the oven to 190°C (375°F). Place the cheddar in the mixing bowl, grate 5 sec/speed 5 and set it aside in a small bowl.
  2. Place the garlic and green onions in the mixing bowl, chop 3 sec/speed 5 and scrape down the sides with the spatula.
  3. Add the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, seafood seasoning, hot sauce and half of the cheddar and mix 30 sec/speed 4, until smooth. If you see lumps, scrape down and mix 10 sec/speed 4 more.
  4. Add the crab meat and mix 10 sec/reverse/speed 1, then finish folding it in gently with the spatula so the crab stays chunky.
  5. Spread the dip in a 1 L (1 qt) baking dish, top with the rest of the cheddar and dust with the paprika.
  6. Bake in the oven for 20 to 25 minutes, until bubbling at the edges and golden on top. Meanwhile, brush the baguette slices with the olive oil and toast them on a baking sheet in the same oven for 8 to 10 minutes.
  7. Sprinkle the dip with chives and serve it hot with the crackers and toasted baguette.

Tips

  • Make ahead: assemble the dip in the baking dish, cover and refrigerate it up to 24 hours. Add 5 to 10 minutes to the baking time.
  • For a more budget-friendly dip, use half lump crab and half chopped imitation crab (surimi).
  • For a long party, keep the dip warm in a small slow cooker on the warm setting.
  • Leftovers keep 2 days in the fridge. Reheat in the oven until hot in the center.

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