Hot Crab Dip (Printable Version)
A creamy blend of crab, Swiss cheese, dill, and lemon baked until bubbly and golden.
# Ingredients Required:
→ Seafood
01 -
450 grams lump crab meat
→ Dairy
02 -
45 grams unsalted butter
03 -
200 grams Swiss cheese, grated
04 -
510 grams mayonnaise
→ Produce
05 -
3 garlic cloves, minced
06 -
2 teaspoons lemon zest
07 -
3 tablespoons fresh dill, chopped (plus more for garnish)
08 -
Lemon slices for garnish
→ Spices
09 -
Ground black pepper to taste
# Guide to Cooking:
01 -
Set the oven temperature to 175°C (350°F) to prepare for baking.
02 -
Melt the unsalted butter in a medium skillet over medium heat. Add the minced garlic, lemon zest and chopped dill, stirring constantly for 1 to 2 minutes until fragrant without browning.
03 -
Gently stir in the lump crab meat, taking care not to break it apart. Remove the skillet from heat.
04 -
Transfer the sautéed crab mixture to a large bowl. Fold in mayonnaise and grated Swiss cheese until blended thoroughly but gently.
05 -
Spoon the crab mixture into a small baking dish. Bake for 15 minutes or until the mixture is bubbling and the top turns golden brown.
06 -
Remove from oven and garnish with fresh dill and lemon slices. Serve immediately with crackers, bread, crostini or pita chips.
# Extra Suggestions:
01 -
Avoid browning the garlic during sauté to maintain a delicate flavor.