Crab Cake Dipe
Rating
Crab cake dip takes after our favorite crab cakes with the crunchy, irresistible topping. Its golden perfection gives way to a creamy dip that's impossible to stop eating.
Ingredients
- FOR THE DIP
- 12 oz. lump crab meat
- 1 (8-oz.) block cream cheese, softened
- ⅔ c. mayonnaise
- ½ c. tartar sauce
- 1½ c. shredded mozzarella
- ½ c. freshly grated Parmesan
- 2 tbsp. Dijon mustard
- Juice of ½ a lemon
- 2 cloves garlic, minced
- 1 tbsp. Worcestershire sauce
- 1 tsp. Hot sauce, such as Tabasco
- Kosher salt
- Freshly ground black pepper
- FOR TOPPING
- 1 c. panko bread crumbs
- 2 tbsp. freshly grated Parmesan
- 2 tbsp. melted butter
- 2 tsp. Old Bay seasoning
- 1 tbsp. thinly sliced green onions, for garnish
- RITZ Crackers, for serving
Instructions
- Preheat oven to 400°. In a large bowl, combine all dip ingredients and stir until fully incorporated. Season with salt and pepper and transfer to a medium skillet. Smooth to fill it entirely.
- In a medium bowl, combine panko, Parm, butter and Old Bay. Toss to combine and sprinkle over the crab dip mixture.
- Bake until warmed through and bubbly, 18 to 20 minutes. Top with green onions and serve with crackers.
