Impress Your Dinner Guests With Fancy Baked Crab Dip

Baked Crab Dip -Image by Ribs177 from Flickr’s Creative Commons A good host provides some kind of nibbles for his or her house guests to enjoy. However, a taste or two of this scrumptious baked crab dip may make...

Baked Crab Dip -Image by Ribs177 from Flickr’s Creative Commons
Baked Crab Dip -Image by Ribs177 from Flickr’s Creative Commons

A good host provides some kind of nibbles for his or her house guests to enjoy. However, a taste or two of this scrumptious baked crab dip may make it hard to persuade your guests to be gone before the appetizers are.

Crab dip has the benefit of being flavorful, rich and easy to make. To start, you’ll need a pound of real or imitation crab meat. If you’re not able to get fresh crab meat, canned crab usually comes out more moist than does the frozen variety, but both should be flavorful enough for this dip. Also collect: a half-pound package of cream cheese, mayonnaise, plain yogurt, one half lemon, a cup of sharp grated cheese and a quarter cup of pitted green olives. If you like spicy dips, then also have ready your favorite hot sauce or chili flakes.

First, preheat your oven to 350 degrees. While that’s heating up, combine the cream cheese with three tablespoons of mayonnaise. Mix in half of the lemon’s juice. Add plain yogurt as needed to get the mixture creamy. Once that’s blended together, add in the crab meat little by little until evenly combined. Add in the cup of cheese. Add hot sauce or chili to taste. Pour the mixture into a baking dish and stud the top with green olives. Bake until the top is browned, or about 12 minutes. For an extra-cheesy finish, save back a little of the grated cheese and sprinkle that on the top about five minutes before you remove it from the oven, so that it creates a half-melted crust over the dish.

This dip also works well seasoned with curry powder or mixed with shredded spinach or artichokes before baking. It will pair well with white wine, gin and tonics and other drinks that aren't overly sweet. Serve warm with fresh French bread, whole-grain crackers or toast points.