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This dip is best enjoyed warm straight from the oven.
Leftovers can be refrigerated in an airtight container for up to 3 days.
Reheat gently in the oven or microwave before serving again.
For easy serving, consider using a small crockpot to keep the dip warm during gatherings.
Variations:
Add diced jalapeños or a pinch of cayenne pepper for extra heat.
Mix in chopped green onions or fresh herbs like parsley for a fresh twist.
Substitute crab meat with cooked shrimp or lobster for a different seafood flavor.
Use a blend of cheeses such as mozzarella or pepper jack to alter the taste profile.
FAQ:
Q: Can I use canned crab meat instead of lump crab meat?
A: Yes, canned crab meat works well and is a convenient substitute, but fresh lump crab meat will provide a better texture and flavor.
Q: Is it possible to prepare this dip ahead of time?
A: Absolutely. You can assemble the dip and refrigerate it before baking. Just add a few extra minutes to the baking time if baking cold.
Q: Can I make this dip dairy-free?
A: This recipe relies heavily on dairy for texture and flavor, but you could experiment with dairy-free cream cheese and sour cream alternatives.
Q: What if I don’t have Old Bay seasoning?
A: You can substitute with a mix of paprika, celery salt, black pepper, and a pinch of cayenne pepper to mimic the flavor.
Q: How long does this dip keep after baking?
A: Store leftovers in the refrigerator for up to 3 days and reheat before serving.
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