Crab Dip Hot or Cold Options

Use St. Ours Crab Broth to add depth of flavor to this Crab Dip. Serve cold or hot. We like it both ways!

Makes 1 ½ cups | 35 minutes

St. Ours Crab Dip served on pita chips

Ingredients

• 1 (8 oz) package cream cheese, room temperature

• ¼ cup mayonnaise

• ¼ cup sour cream

• 1 envelope St. Ours Crab Broth

• 1 ½ tsp Old Bay seasoning

• ½ tsp garlic powder

• 1 tsp Worcestershire sauce

• 1 Tbsp fresh squeezed lemon juice

• ½ tsp hot sauce, or more, to taste

• ¼ cup chopped green onion

• ½ lb jumbo lump crab meat

• For hot dip only: ¾ cup shredded cheddar cheese

Directions

For cold dip:

1. Add cream cheese to a mixing bowl and beat until smooth

2. In a separate bowl, whisk St. Ours Crab Broth, Old Bay seasoning, garlic powder, Worcestershire sauce, lemon juice, and hot sauce into mayo and sour cream. When thoroughly combined, stir mixture into cream cheese

3. Fold in crab meat (For hot dip go to directions below)

4. Refrigerate for ½ hour or overnight to enhance flavor

5. Before serving, garnish with green onion

6. Serve with crackers or sliced vegetables

For hot dip:

1. Preheat oven to 350°F

2. Stir ½ cup cheddar cheese into cold dip recipe

3. Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top

4. Bake for about 20 minutes or until the top is golden and bubbly

5. To garnish, sprinkle with green onion and serve warm with slices of sourdough bread, crackers, tortilla chips, or chopped cold veggies

Store leftover crab dip covered in the refrigerator for up to 3 days. Reheat hot dip in microwave