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- Creamy crab dip makes any gathering feel special without lots of effort.
- You can use canned lump crab meat, saving money without sacrificing flavor.
- Mixing the dip ahead lets you bake and serve it hot right when guests arrive.
The holiday season is filled with a string of traditions, especially in the kitchen. From monkey bread on Christmas morning to from-scratch lasagna the night before, my family has come to love a particular schedule of dishes over the holidays. This appetizer has been on our menu for New Year’s Eve forever, and it also happens to be one of the easiest recipes in our lineup that I make.
I like this creamy crab dip because it feels special and isn’t something that I would make regularly (even though you could because it’s very easy). Even canned crab can be fairly expensive per ounce, so I like to save this recipe for special occasions. When the dip comes out of the oven, bubbling hot and smelling delicious, your hungry guests will want to dive in immediately.
What Kind of Crab To Use
Because this dip involves mixing crab with cream cheese and seasonings, there’s no need to use fresh crab for this recipe. Canned crab meat works just fine, but I do prefer lump crab meat over minced.
Most importantly, when you open your can of crab meat, be sure to drain the meat well before adding it to the dip. Press out the liquid so the meat looks on the dry side. This will ensure that your dip isn’t too watery.
Making It Ahead
You can definitely stir this crab dip together and get it ready in the dish in advance, then bake it off just before serving. There’s no real advantage to baking it in advance, as you would still want to reheat it in the oven and serve it nice and warm. If you’re baking the dip cold from the fridge, add 5 minutes or so to the bake time.
Simply Recipes / Nick Evans
