Ring in the new year with this creamy, bubbly hot crab dip.
Canned crab meat works just fine, but I do prefer lump crab meat over minced.
Press out the liquid so the meat looks on the dry side.
Simply Recipes / Nick Evans
This will ensure that your dip isnt too watery.
Grease a 2-cup (or slightly larger) ramekin or small baking dish with nonstick cooking spray or butter.
Mix together well and taste, adding more seasoning as needed.
Simply Recipes / Nick Evans
Transfer to the greased baking dish.
Place the dish on a baking sheet in case it overflows slightly during baking.
Serve the dip garnished with extra chives and served alongside toasted baguette or crackers.
If youre baking the dip cold from the fridge, add 5 minutes or so to the bake time.
If you have leftover dip (unlikely!
), it will keep great in the fridge for 3 to 4 days.
Reheat the leftovers in the oven at 350F until warmed through, 10 to 15 minutes.
