This Seafood Dip incorporates crab and delicious seasonings for those seafood lovers in my family, it's the perfect seafood dip for parties and gatherings.
Seafood Dip
Hot Seafood Dip with crab is easy to make and so easy to serve. Just mix it and bake it and you'll be ready to go.
If you prefer to make whole crab legs, I can show you that too. Here's The Best Way How to Cook Frozen Crab Legs Recipe (Easy)!
Here's What You'll Need for This Seafood Dip Recipe
- Cream Cheese, shredded cheddar
- lemon, tomatoes
- Mayo
- Seasonings
- Canned crab
- chopped green onion
Here's How You Do It
- Mix the room temperature items together.
- Bake and serve.
- Could this be easier?
Special Equipment
You won't need any special equipment for this recipe, simply a 2 quart baking dish and a spatula and some measuring cups and spoons.
We do enjoy these Staub baking dishes that we found at Marshalls, here's one for you to look at and compare prices with.
If you click this photo you can go through to Amazon to compare prices. It is an Amazon affiliate link and I am an Amazon affiliate and receive a commission if you purchase through this link (so, thank you very much! All proceeds are used in support of this website
Frequently Asked Questions (FAQ's)
This will keep covered in the fridge for about 3 days.
No, because of the ingredients, it's best to not freeze this dish.
Tips and Tricks for Perfect Seafood Dip
- The amount of tomatoes is optional, they add a lot of color to the dish and so you might want to use more but if tomatoes isn't your thing, then you might want to use less.
- If using a tomato other than cherry tomatoes, scoop the seeds and gelled part of the tomato out so that your dip doesn't become soupy.
- It is a lot easier to mix this if you use room temp cream cheese.
- The lemon zest is optional and you can also add the juice of the lemon, it all depends on how much you enjoy lemon flavors with your seafood dip.
- Let's don't get into the mayo argument, but we find that Dukes Mayo works best for recipes (we like Hellmans for sandwiches).
- Cayenne is optional, it adds some heat.
- You'll get the best results if you shred the cheddar cheese yourself and use the best quality of cheese you can find, however, if you need to use pre shredded cheese, that will work.
- Use lump crab meat or claw meat in large chunks, drain any liquid off of the can before using.
- We like to use the crab meat that you find in the meat case in a yogurt size container.
- The green onion is a garnish but it does add a nice fresh flavor to the final dish.
PRO TIP: Crab is delicate. Add the crab after you have mixed up the rest of the ingredients and then add the crab by gently folding it in with a spatula. This helps keep the crab pieces of breaking up and gives the dish some larger pieces for people to enjoy.
Substitutions
- Tomato - The tomato really is for the added fresh flavor and color, if tomatoes aren't your thing, simply leave it off. You can use a roma or larger tomato instead, just remove the seeds and internal goo before chopping because this will water down your dip.
- Cream Cheese - You can use the lower fat version or the Neufchatel cheese, either one.
- Lemon Zest - Substitute ¼ C lemon juice instead but it may make your dip slightly more loose. You can add more zest and juice to make it more lemony, based on your tastes.
- Garlic - Add the pre minced garlic, 2 teaspoon OR use 1 teaspoon garlic powder.
- Mayo - please DO NOT substitute miracle whip, it isn't the same.
- Hot Sauce - Use any type you like or leave off completely if that isn't your thing but it does add a nice flavor.
- Cayenne - this is simply for a bit of heat, if you don't want any heat, leave it off.
- Shredded Cheddar - you could use a different type of cheese, but you won't get the same flavor from the final dish, we recommend a sharp cheddar but if that is too much for you, go with a mild. American cheese food (like velveeta) won't work.
- Old Bay - This really is neccessary for the recipe.
- Crab Meat - We recommend the real lump or claw crab meat but if you can't find it or afford it, then the imitation crab will work.
- Green Onion - this adds color and freshness to your recipe, but you can leave it off if you need to.
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Seafood Dip
Ingredients
- ½ Cup Cherry Tomatoes Diced
- 8 oz Cream Cheese Softened to room temperature
- 1 teaspoon lemon zest
- 2 cloves garlic minced (or two teaspoon minced garlic in oil)
- 1 Cup Mayo
- 1 teaspoon Hot Sauce
- 1 pinch salt and pepper (to taste)
- ¼ teaspoon cayenne optional
- 1 Cup cheddar cheese shredded
- 1 Tbs Old Bay Seasoning
- 16 oz Crab Meat
- 3 green onions chopped
Instructions
- Preheat the oven to 325.
- In a large bowl, mix together the chopped tomatoes, room temp cream cheese, lemon zest, garlic cloves, mayo, hot sauce, salt and pepper, cayenne, shredded cheese and old bay. Mix until blended well.
- Gently, using a rubber spatula, fold in the crab meat being careful not to break up the pieces.
- Pour gently into a 2 quart baking dish and place on the center rack of the oven in the middle of the oven. Bake for 20-30 minutes until bubbly throughout.
- When done, remove from the oven and allow to cool for 2-3 minutes. Sprinkle with the chopped green onion and serve hot.
Notes
-
- The amount of tomatoes is optional, they add a lot of color to the dish and so you might want to use more but if tomatoes isn't your thing, then you might want to use less.
-
- If using a tomato other than cherry tomatoes, scoop the seeds and gelled part of the tomato out so that your dip doesn't become soupy.
-
- It is a lot easier to mix this if you use room temp cream cheese.
-
- The lemon zest is optional and you can also add the juice of the lemon, it all depends on how much you enjoy lemon flavors with your seafood dip.
-
- Let's don't get into the mayo argument, but we find that Dukes Mayo works best for recipes (we like Hellmans for sandwiches).
-
- Cayenne is optional, it adds some heat.
-
- You'll get the best results if you shred the cheddar cheese yourself and use the best quality of cheese you can find, however, if you need to use pre shredded cheese, that will work.
-
- Use lump crab meat or claw meat in large chunks, drain any liquid off of the can before using.
-
- We like to use the crab meat that you find in the meat case in a yogurt size container.
-
- The green onion is a garnish but it does add a nice fresh flavor to the final dish.
Nutrition
Did you ever see someone struggling with something? Did you ever just walk on by as if you didn't see? We are called to help one another through struggles big and small.
Philippians 2:4
Let each of you look not only to his own interests, but also to the interests of others.
Will Baker says
This is an awesome recipe! We just came back from a gulf a shores and I was looking for a knockoff recipe and this was the closest to Mikkees seafood. I did add Parmesan cheese, Cheyenne and old bay to the top and put a crust on top which was amazing.
Wendi Spraker says
That sounds great! Thank you!