Make hot cheesy crab dip at home in 3 steps


Hot Cheesy Crab Dip

lacking a corny crab dip, a party isn’t a party. Let the whistling and jingles begin. We’re stepping all out when it pertains to appetizers for holidays. We bring out all of our exquisite favorites during this one period of the season, from sophisticated Bacon-Cheddar Gougeres to the best-deviled eggs. Like this Hot Cheesy Crab Dip, our appetizer emphasizes the abundant and lively attitude of the festive period.

Our party favorite is this Hot Cheesy Crab Dip—forget about onion and spinach-artichoke dips. The dish is rich and a little pricy because it contains jumbo lump crab meat, but you may cut expenses by using crab claw meat instead. Ensure that the crab is healthy, not preserved in containers, in any case. A blend of three cheeses strikes the perfect balance between the strong taste of the extra-sharp Parmesan and the smooth, melt-in-your-mouth texture of the whipped cheese and Havarti.

For lapping up this delicious cheesy crab dip, the endive stalks make robust, organic cups that look stunning in any setting. Enjoy this dip alongside crackers or pieces of buttered toast.

The Ingredients

  • 1 teaspoon kosher saltMake hot cheesy crab dip at home in 3 steps
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce 
  • 1 teaspoon sherry vinegar
  • ½ teaspoon celery salt
  • 5 ounces extra-sharp Cheddar cheese (about 1¼ cups)
  • 5 ounces creamy Havarti cheese (about 1¼ cups)
  • A pound of jumbo lump crabmeat
  • 4 medium-sized Belgian endive heads, leaves separated
  • 4 medium scallions 
  • 8 ounces of cream cheese at 25 degrees Celsius
  • ¾ cup mayonnaise
  • ⅓ cup sour cream

Steps to Make the Hot Cheesy Crab Dip

  1. Turn the oven on to 350 degrees Fahrenheit. Scallions should be carefully cut with the dark green portions separated from the white and light-colored bits; and put apart.
  2. Using a standing blender container with a spatula connection, beat cream cheese, mayonnaise, sour cream, salt, Worcestershire sauce, spicy sauce, acetic acid, and celery salt on a moderate speed until velvety, 30 to 1 minute, scraping the bottom and sides of the container as required. Blend on medium-low pace for approximately 10 seconds after adding 1 cup each of the Cheddar and Havarti. Take out the container from the stand blender and stir in crabmeat and the scallions’ white and light green sections.
  3. Move the crab combination to a 2-quart casserole and sprinkle the remaining ¼ cup of Havarti and Cheddar cheese on top. Bake for about 20 minutes, or until the cheese is melted and the edges are bubbling, in a preheated oven. Turn the oven to broil for the next three to five minutes, or until the cheese is browned. Take the oven out and let it cool down for around ten minutes. Distribute with endive leaves on the foundation and garnish with the remaining dark green sections of the scallions.

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