Crab Dip
Bring a taste of Ste. Anne’s to your home with this beloved summer favourite from seasons past: Crab Dip recipe. Creamy cheeses, vegan mayo, zesty lemon and a dash of Old Bay seasoning make for a savoury, crowd-pleasing dish that bakes to golden perfection. Serve with crackers or grilled baguette for a deliciously easy appetizer.
- 200g cream cheese
- 100ml sour cream
- 120g grated cheddar cheese
- 100g grated mozzarella cheese
- 100ml vegan mayo
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- about 200g crab meat
- 1/2 tsp tobasco sauce
- 1 1/2 tsp worcestershire sauce
- 1/2 finely diced white onion
- 2g salt
- 1g fresh cracked black pepper
- 1 tsp Old Bay seasoning
- Step 1
In a stand mixer fitted with the whip attachment, whip together cream cheese, vegan mayonnaise, sour cream, cheddar and mozzarella cheese (reserve about a handful and put aside) until smooth. Turn off the mixer.
- Step 2
Cook and crack the crab legs in order to pull out the meat or alternatively, purchase ready to eat crab meat and drain well. Set aside.
- Step 3
Combine remaining ingredients together and slowly add them to the stand mixer on low speed.
- Step 4
Using a spatula empty the crab dip mixture into an oven friendly 9″ x 9″ pan or a 10″ pie dish or multiple small ramekins. Top with reserved mozzarella and cheddar cheese.
- Step 5
Preheat your oven to 400 Degrees F
- Step 6
Bake for 9-12 minutes or until the mixture begins to bubble. Caution, it will be very hot.
- Step 7
Remove from the oven and serve topped with fresh sliced chives. Serve with crackers, grilled baguette or your favourite crisps.
