Hot (or Cold) Crab Dip

This Hot Crab Dip is the perfect game day snack. It will make your friends and family very happy, and keep them fueled for a long day of game watching. It kind of reminds me of the hot crab dip my mother used to serve in clam shells in the 1960s for cocktail parties.

This dip can also be made ahead of time, and is just as good cold the next day. Make it for a potluck. Your friends will swoon.


I found this recipe on I am a Honey Bee, which is is my Secret Recipe Club assigned blog for this month. Secret Recipe Club? We are a group of bloggers who are secretly assigned another member's blog from which to make a recipe.

I am a Honey Bee is written by Nicole, and it is very entertaining. Even though she is "ahem"-years younger than I am, we have a few things in common.  Food Network is my favorite channel, tulips are my favorite flower, and I correct people's grammar in my head (please don't go looking through my blog for grammatical errors!).

We both also like snacks, and like to have them instead of regular meals, which is exactly what I did with this delicious dip. Thanks, Nic, for this delicious recipe!

There were several other recipes on Nic's blog that I plan to make, especially this Lobster Mac and Cheese, and these York Peppermint Patty Brownies.

After the recipe, check out all of the rest of the Secret Recipe Club deliciousness.

Hot Crab Dip

Ingredients

2 tsp olive oil

1/2 cup chopped onions

1/2 cup chopped red bell pepper

1 tablespoon minced garlic

1 tablespoon Old Bay seasoning

1 teaspoon salt

1/2 tsp freshly ground black pepper

8 ounces room temperature cream cheese, low fat or regular

1/4 cup mayonnaise

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons minced scallions

2 tablespoons fresh lemon juice

8 ounces lump crabmeat, shells and cartilage removed

Crackers, pita chips, bagel chips, crostini, or baguette slices for serving

Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium skillet, preheat the olive oil over medium heat. 
3. Add the onions, bell pepper, garlic, 1 1/2 tsp of the Old Bay seasoning, 1/2 tsp of the salt, and 1/4 tsp of the pepper. Cook for about 3 to 5 minutes, stirring, until the vegetables are softened. Remove the pan from the heat and set aside.
4. In a medium bowl, mix the cream cheese, mayonnaise, parsley, scallions, and lemon juice with a wooden spoon. Add the rest of the Old Bay, salt, and pepper. You can also mix the ingredients in a food processor or with a hand mixer. 
5. Add the cooked vegetables and fold in the crab meat. Transfer the mixture to an oven safe serving dish and bake for about 30 minutes, until bubbly. 
6. Serve hot (or cold later) with crackers, pita chips, bagel chips, crostini, or baguette slices. 

Serves eight. From I am a Honey Bee, adapted from Emeril Lagassi.

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