CRAB DIP

 CRAB DIP


1 Package Cream Cheese, Softened

1/4 Cup Sour Cream 

1/4 Cup Mayonnaise 

1 tsp Curry Powder 

1/2 tsp Old Bay Seasoning 

1 Tbsp White Onion, Finely Chopped 

2 Tbsp Ketchup 

1 tsp Fresh Lemon Juice

1 Can Lump Crabmeat

3/4 Cup White Medium Sharp Cheddar Cheese, Grated 

3/4 Cup Monterey Jack Cheese, Grated

1 Small Green Onion, Chopped Thinly, for Garnish


1) Preheat the oven to 350F


2) In a large mixing bowl, combine the cream cheese, sour cream, and mayo. Use an electric mixer to cream the mixture together until smooth. Add the curry powder, Old Bay, white onion, celery, ketchup, and lemon juice, and blend until well combined. Use a spatula to fold in the lump crabmeat. Mix the cheddar and Monterey Jack cheeses together in a bowl, then add 1 cup into the creamy crab meat.

3) Scoop the crabmeat mixture into a small casserole dish or cast iron pan. Top with the remaining 1/2 cup of the cheese combo.


4) Bake on the middle rack for 20 to 25 minutes, until the cheese is melted and the outer rim develops a golden brown edge. If you're like me and love a nice char on the top of a cheese dip, broil the dish on medium for 2 to 3 minutes.


5) Garnish with the chopped green onions.






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