Crab Dip
Tried to make a dip that wasn't to heavy on the cream cheese/mayo as I am not a fan of those.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- 1 teaspoon hot sauce
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 3 tablespoons worcestershire sauce
- 3 garlic cloves minced
- for the topping
- 2 teaspoons olive oil
- 1/2 cup parmesan cheese
- 1 red bell pepper finely chopped
- 1/2 cup panko bread crumbs
- 2 teaspoons old bay seasoning
- 8 ounces cream cheese room temp
- 6 ounces monterey jack cheese shredded
- 2 tablespoons unsalted butter melted
- 1 tablespoon parmesan cheese
- 1 small yellow onion finely chopped
- 1 pound crab meat drained
- Carbohydrate 88.9208447369912 g
- Cholesterol 828.099305248606 mg
- Fat 167.205156090826 g
- Fiber 8.83449994626989 g
- Protein 154.313692816758 g
- Saturated Fat 95.4073606058793 g
- Serving Size 1 1 Serving (1324g)
- Sodium 4232.26818647763 mg
- Sugar 80.0863447907213 g
- Trans Fat 17.8724719837902 g
- Calories 2474 calories
1. Preheat Oven to 400 degrees. 2. Heat the Olive oil over medium-high heat in a large skillet. Add the red bell pepper and onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30-60 seconds. Remove to a large bowl and allow to cool. 3. Add the rest of the dip ingredients to the bowl and with the pepper mixture and gently stir together until combined. Careful not to smash the crab meat too much. Transfer to a greased casserole dish. 4. Toss together the bread crumbs, parmesan an melted butter and sprinkle evenly over the top of the dip. 5. Bake for 20 minutes or until golden brown and bubbly. Allow to rest for 7-10 minutes before serving. Stays good in the fridge for 2 days.
