Baked Crab Dip With Old Bay and Ritz Crackers
Published Aug. 14, 2020
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing the baking dish
- 8ounces fresh lump or jumbo lump crab meat
- 4ounces cream cheese, softened
- ½cup grated Parmesan
- 3tablespoons mayonnaise
- ½teaspoon fresh lemon zest plus 2 tablespoons lemon juice
- 1scallion, trimmed and minced, plus more for serving
- ¾teaspoon Old Bay seasoning, plus more for serving
- ½teaspoon kosher salt
- ¼cup crushed Ritz crackers (from about 7 crackers), plus more whole crackers for serving
- Sliced English cucumbers and other crackers, for serving
Nutritional analysis per serving (6 servings)
249 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 13 grams protein; 524 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
- Step 2
In a medium mixing bowl, combine the crab meat, cream cheese, ¼ cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer.
- Step 3
In a small bowl, combine the remaining ¼ cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
- Step 4
Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.
Private Notes
Comments
As a Baltimore native with a lifetime of experience making crab cakes and crab dip with glorious Chesapeake blue crab, let me suggest that you blend all dip ingredients except for the crab first; then, with a rubber spatula, gently fold in the crab meat taking care taken not to break up the lumps of crabby goodness. I read "mix with a fork until thoroughly combined" and winced. C'mon, hon!
As a born and raised Baltimorean, I second JRR's suggestion. Spending $38 on a pound of fresh jumbo lump crab meat means you want to preserve as many of those big yummy lumps as you can. I would add the Old Bay is pretty salty on its own, so I this recipe I would most likely omit the kosher salt. Also, there is salt in the cream cheese and parm as well.
I’ve made this 3 times now. Notes: no, the additional salt is not needed. Everybody is correct. X1 - no salt. Tasted great. I always up the Old Bay. I’ve upped it each time I’ve made it and have never had it over powered. Noticed that it needed more texture though. X2 - added celery to the mix for a little extra crunch. Delightful. Used red bell peppers as well as cucumbers for the dipping vehicles. Red bell peppers 10/10. Mmm. X3- more old bay. No salt. Left celery in. Red bell is great
Can you make this in two ramekins and freeze one? thanks
No matter how traditional, I was looking for a crab dip recipe that didn’t involve gobs of cheddar cheese and this was it. It really let the (expensive) crab be the star of the show! The mixture was the right consistency, not soupy. I lightly added a few taste-enhancers, like Worchestershire, hot sauce and chives and served it on Ritz crackers. Wow, just what I hoped for!
This was a perfect appetizer on Thanksgiving day…huge hit with the “football game on the couch” crowd.
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