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Ultimate Hot Baltimore Crab Dip
No party is complete without cheesy, hot crab dip. This crab dip recipe kicks it up a notch with the addition of Frank's RedHot Original Cayenne Pepper Sauce.
Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (2014 Ulysses Press) by Rachel Rappaport
Makes: 18 servings
1 cup cream cheese, softened
3/4 cup sour cream
1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
3 tablespoons mayonnaise
4 1/2 teaspoons OLD BAY® Seasoning
1 1/2 teaspoons FRENCH'S® Classic Worcestershire Sauce
1/4 teaspoon McCormick® Garlic Powder
1/4 tsp. freshly ground black pepper
1 shallot, minced
1 cup blue crab claw meat
1 cup lump blue crab meat
3/4 cup shredded sharp Cheddar cheese
<p>PREHEAT oven to 350°F. Mix all ingredients except crab meat and cheese in large bowl until combined. Gently stir in crab meat until well-mixed. <br />
<br />
SPREAD mixture into 8-inch square baking dish. Sprinkle evenly with cheese. Bake, uncovered, 15 minutes until cheese is melted and dip is heated through. Serve immediately with sliced French bread or assorted crackers.</p>
Makes: 18 servings
1 cup cream cheese, softened
3/4 cup sour cream
1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
3 tablespoons mayonnaise
4 1/2 teaspoons OLD BAY® Seasoning
1 1/2 teaspoons FRENCH'S® Classic Worcestershire Sauce
1/4 teaspoon McCormick® Garlic Powder
1/4 tsp. freshly ground black pepper
1 shallot, minced
1 cup blue crab claw meat
1 cup lump blue crab meat
3/4 cup shredded sharp Cheddar cheese
<p>PREHEAT oven to 350°F. Mix all ingredients except crab meat and cheese in large bowl until combined. Gently stir in crab meat until well-mixed. <br />
<br />
SPREAD mixture into 8-inch square baking dish. Sprinkle evenly with cheese. Bake, uncovered, 15 minutes until cheese is melted and dip is heated through. Serve immediately with sliced French bread or assorted crackers.</p>
Ultimate Hot Baltimore Crab Dip
No party is complete without cheesy, hot crab dip. This crab dip recipe kicks it up a notch with the addition of Frank's RedHot Original Cayenne Pepper Sauce.
Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (2014 Ulysses Press) by Rachel Rappaport
Makes:
18 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- 1 cup cream cheese, softened
- 3/4 cup sour cream
- 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
- 3 tablespoons mayonnaise
- 4 1/2 teaspoons OLD BAY® Seasoning
- 1 1/2 teaspoons FRENCH'S® Classic Worcestershire Sauce
- 1/4 teaspoon McCormick® Garlic Powder
- 1/4 tsp. freshly ground black pepper
- 1 shallot, minced
- 1 cup blue crab claw meat
- 1 cup lump blue crab meat
- 3/4 cup shredded sharp Cheddar cheese
Directions
PREHEAT oven to 350°F. Mix all ingredients except crab meat and cheese in large bowl until combined. Gently stir in crab meat until well-mixed.
SPREAD mixture into 8-inch square baking dish. Sprinkle evenly with cheese. Bake, uncovered, 15 minutes until cheese is melted and dip is heated through. Serve immediately with sliced French bread or assorted crackers.
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Ultimate Hot Baltimore Crab Dip
