Tailgating Supreme Crab Dip
This crab dip is delicious for tailgating parties and can be warmed on the grill with a loose piece of foil tented over the top. It's even great served at room temperature.
Make sure not to overcook this dip, or the cheese may separate and burn. Since the crab meat is already cooked, the dip needs to be baked only long enough to melt the cheese. Fold in the crab meat at the last possible moment to avoid breaking it up too much. This dish may be prepared in advance, refrigerated, and baked just before serving.
This recipe is delicious with blue crab meat and also works with Jonah Crab meat. To make the crackers, go to Spicy Southwest Crackers Recipe! This recipe takes 10 minutes of prep and 20 minutes of cooking.
Directions
- Place an oven rack in the center of the oven and heat to 350 degrees.
- In a large bowl, combine the cheese, mayonnaise, pimientos, crackers, seafood seasoning, and parsley.
- Mix until well combined.
- Carefully fold in the crab meat and gently mix just until the crab is coated.
- Spoon the mixture into a medium gratin or casserole dish and bake for 20 minutes, or until the cheese has melted.
- Serve immediately with a butter knife for spreading the dip on the toast points or sliced country bread.
Ingredients
Makes 6 servings
1½ cups shredded cheddar cheese
1 cup mayonnaise
2 tablespoons finely chopped pimientos
8 crushed no-salt saltine crackers
2 teaspoons seafood seasoning, such as Old Bay
2 tablespoons finely chopped parsley, optional
1 pound backfin crab meat, picked over for shells and cartilage (Jonah crab meat also works great here too!)
20 crackers or freshly sliced country bread
