Teri’s Crab Dip Recipe

Ingredients

* 1 lb jumbo lump crabmeat.
2-3 tbsp fresh lemon juice squeezed from 1/2 lemon
2 8 oz. packages cream cheese (softened)
1/2 cup mayonnaise
** 2 -3 tbsp. sriracha aioli mayonnaise
2 tsp Old Bay seasoning
1/2 tsp dry ground mustard
1 8 oz package (about 2 cups) shredded cheddar cheese (divided)
Salt/pepper to taste

Instructions

 
1. Preheat oven to 350 degrees.
2. Check crab meat for any shells and transfer the crabmeat from the original container to a small bowl.
3. Pour 2-3 tbsp lemon juice over the crabmeat and gently mix in.
4. In a large bowl - mix well together the 1/2 cup mayonnaise, 2-3 tbsp Sriracha aioli mayonnaise (or regular if not using Sriracha), 2 tsp Old Bay seasoning and 1/2 tsp dry ground mustard.
5. Add the softened cream cheese to the mayonnaise mixture and mix well.
6. Fold in the crab meat and 1 1/2 cups of shredded cheddar cheese. If you desire more salt and or pepper, it can be added here.
7. Transfer crab meat mixture to a 10 inch buttered pie plate. Smooth out the top with a spatula and sprinkle with the remaining 1/2 cup cheddar cheese. Sprinkle some extra Old Bay seasoning on top for added flavor and color if desired
8. Bake in a preheated 350 degree oven for 30-40 minutes or until bubbly.
Serve with a selection of crackers, corn chips and some sliced vegetables.

Enjoy!

* Note about the crabmeat 

 
Use your favorite type and source of crabmeat. The recommendation from various recipes is lump or jumbo lump. Some crabmeat has more shells than others. I have found Chicken of the Sea Jumbo Lump crabmeat to be a reliable source for this dip. This is just a personal preference because there are rarely any shells found in the Jumbo Lump.
** - Sriracha aioli mayonnaise is optional. If not using, just adjust by adding 2-3 tbsp of regular mayonnaise.