Spicy Crab Dip
What You Will Need
Ingredients
- 1 Tbsp. unsalted butter, softened
- 8 oz. cream cheese, softened
- 1 shallot, minced
- 2 Tbsp. minced chives, plus more for garnish
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 2 ½ tsp. lemon juice
- ⅓ cup plus 2 Tbsp. grated Parmesan
- 8 oz. lump crabmeat, drained and picked through for shells
- 5 butter crackers, finely ground, plus more for serving
- sliced toasted baguette, for serving
- celery sticks and carrots, for serving
Seasoning
- ½ cup Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
- 1 ¼ tsp. Cajun seasoning
- ½ tsp. mustard powder
- 1 ½ tsp. Worcestershire sauce
- Lee Kum Kee Coarse Ground Black Pepper, to taste
Made with
Lee Kum Kee products
How to make it
-
https://www.youtube.com/embed/BogzZnft8Og
-
Heat oven to 375°F. Grease an 8” cast iron skillet or 1-quart baking dish with butter.
-
In a large bowl, combine the cream cheese, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), shallot, chives, Lee Kum Kee Minced Garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and ⅓ cup Parmesan. Stir until well combined.
-
Add the crabmeat and gently fold in until just combined, trying to not break up the large lumps. Season with Lee Kum Kee Coarse Ground Black Pepper to taste.
-
Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 Tbsp. of Parmesan on top.
-
Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then top with Lee Kum Kee Chiu Chow Style Chili Crisp Oil to taste and sprinkle with chives. Serve with baguette, celery sticks, carrots, additional crackers and more Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!
You May Also Like
Squash Stuffed with Scallops in Lemon-Flavored Sriracha Mayo
- Difficulty
40 mins
0
Asian Sesame Grilled Beef Skewers
- Difficulty
200 mins
1
Seafood Paella
- Difficulty
65 mins
2