INGREDIENTS
8 ounces whipped cream cheese
1/2 cup tartar sauce
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, optional
2 tablespoons Old Bay seasoning
1 tablespoon lemon juice
1 pound jumbo lump or lump crab meat*
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded mozzarella cheese
Fresh chopped parsley to garnish
Sliced and toasted baguette for dipping
Olive oil cooking spray
DIRECTIONS
Preheat the oven to 350°F. Lightly grease a shallow baking dish with cooking spray. I like to use my pie dish.
In a large mixing bowl, combine the whipped cream cheese, tartar sauce, Worcestershire sauce, hot sauce, Old Bay and lemon juice. Next fold in the crab meat, half the Monterey Jack cheese, and half the mozzarella cheese with a rubber spatula. Be careful not to break up the crab meat!
Transfer the mixture into your baking dish, and top the dip with the remaining shredded cheese. Bake for 15-20 minutes or until cheese is melted and dip is heated through.
Garnish with parsley and serve with toasted baguette.
* You can use lump crab or jumbo lump crab meat for this recipe. In my opinion, the only time it’s really beneficial to use jumbo lump crab meat is for crab cakes where you really want the crab to shine.
In a dip, it’s not quite as important to only have jumbo lump crab meat since there are plenty of other ingredients. You will save a lot of money using lump crab meat instead!
