The quality of the crab meat makes all the difference for the flavor. Some canned crab is really mushy, while others have big chunks of crab. If you're using canned crab that's watery, you should consider adding double the crab for more flavor. Even if you have a good crab meat that isn't watery, but love a prominent crab taste, add as much crab to the recipe as you'd like.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 8servings
Calories: 340kcal
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Ingredients
6.5ounces (184g)lump crab meat* see headnote , drained if necessary
8ounces(227g)cream cheese(1 package) softened
1Tablespoon(10ml)fresh lemon juice
1/2medium(0.5medium)yellow or white onion, diced
4(4)green onions, chopped
1Tablespoon(10ml)Worcestershire sauce
1cup(225g)mayonnaise
1/2cup(50g)freshly grated parmesan cheese
1teaspoon(5ml)fresh cracked black pepper
1 teaspoon minced parsley
4wedgesfresh lemon
Serve dip with chips, crackers, bread or for Gluten Free serve with vegetables.
Instructions
Pre-heat oven to 375°F.
In large bowl, combine cream cheese, lemon juice, all the onions, worcestershire, mayo, parmesan cheese and black pepper.Gently fold in lump crab meat until it's combined into the cheese mixture. Add the crab dip mixture into a medium casserole or baking dish.
Bake crab dip for about 35-45 minutes or until top is golden brown. Top with minced parsley.
Allow to cool for at least 10 minutes before serving. Serve with your favorite chips, crackers, bread or vegetables. Add a side of lemon wedges if you want if anyone wants to squeeze fresh juice on their serving.