Cooked - Deviled Crab Dip Recipe by Chef Michelle Weaver

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Deviled Crab Dip Recipe by Chef Michelle Weaver

1.0

4 tablespoons (½ stick) butter

1 cup sweet onion

1 teaspoon garlic, minced

2 jalapeños, seeded and minced

2 tablespoons dry sherry

16 ounces cream cheese at room temperature

2 eggs, lightly beaten

1 tablespoon Creole mustard

1 cup mayo

2 cups grated sharp white cheddar

1 cup grated Parmesan

2 tablespoons freshly squeezed lemon juice

1 tablespoon Old Bay seasoning

1 teaspoon cayenne pepper

16 ounces fresh lump crab

4 scallions, thinly sliced on the bias

Crusty bread, for serving

Preheat oven to 350°F.
In a medium skillet, melt butter. Add onions, garlic and jalapeño. Cook until onions are translucent. Deglaze with sherry. Set aside to cool.
In a large bowl, mix cream cheese with eggs, mustard and mayo. Add onion mixture and stir. Add everything else except the crab and scallions. Gently fold in crab.
Spoon the mixture into a 2-quart baking dish and bake for 30 minutes.
Let rest for 10 minutes, then garnish with scallions and serve with slices of warm crusty bread.

Course🍤Appetizer

Diets🥩Carnivore...

Category🫕Dip

Cuisine🇺🇸American

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 116 weeks ago

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