Hot Crab Dip

5 from 1 vote

Tender crab meat and a flavorful cream cheese onion sauce combine to make this hot crab dip taste similar to crab rangoon, but in dippable form! Serve with crostini, toasted baguette, crackers, wonton chips, or whichever dippers you like best!

Servings:

Author: Mary Younkin

Ingredients

1 pound fresh crimini or button mushrooms OPTIONAL
8 ounces cream cheese room temperature
¼ cup thinly sliced green onions
1 teaspoon dried Italian seasonings
¼ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese divided
1 tablespoon butter
¼ cup plain or Italian breadcrumbs
7-8 ounces canned or fresh crabmeat OR 8 ounces imitation crab meat chopped small

Instructions

Preheat the oven to 350°F. If you are including mushrooms, clean the mushrooms with a damp cloth and finely mince the mushrooms.
In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until golden and toasted. Remove from the heat, transfer to a plate, and let cool.
Combine the cream cheese, mushrooms, green onions, Italian seasonings, black pepper, and ⅓ cup of Parmesan cheese in a medium-size bowl. Mix well to combine and then stir in the crab meat.
Transfer the mixture to a 1-quart baking dish or a small oven-safe skillet. Sprinkle with the remaining Parmesan and the toasted breadcrumbs. Bake until heated through, about 15-18 minutes.

Nutrition