Crab Cake Dip

Name: Crab Cake Dip
Ingredients: 1 pound lump crabmeat, drained and picked over for shells; 1 8-ounce package cream cheese, at room temperature; 2/3 chopped celery; ½ cup tartar sauce; 1/3 cup minced onion; 3 tablespoon fresh lemon juice; 1 tablespoon dijon mustard; 1 tablespoon worcestershire sauce; old bay seasoning or chili powder, to taste; ¾ cup finely crushed saltine crackers (about ½ sleeve); 2 tablespoon cold butter, thinly sliced; chopped chives, for garnish; celery sticks, for dipping; saltine crackers, for dipping

Stacy Adimando|Jan. 27, 2015 3:04 pm EST

Crab Cake Dip

4 (1 ratings)

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This recipe from Every Day Rachel Ray has everything you love about crab cakes in one, easy-to-make dip: a super creamy texture, a tangy aioli-sauce flavor, and chunks of delicious lump crabmeat.Click here for more of our best dip recipe.

Servings

8

Ingredients

1 pound lump crabmeat, drained and picked over for shells
1 8-ounce package cream cheese, at room temperature
2/3 chopped celery
½ cup tartar sauce
1/3 cup minced onion
3 tablespoon fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
old bay seasoning or chili powder, to taste
¾ cup finely crushed saltine crackers (about ½ sleeve)
2 tablespoon cold butter, thinly sliced
chopped chives, for garnish
celery sticks, for dipping
saltine crackers, for dipping

Directions

Preheat the oven to 400 degrees F. In a medium bowl, mix the first 8 ingredients and season with Old Bay, salt, and pepper. Transfer to a 2-quart baking dish and then smooth the top of the dip. Sprinkle it with the crushed saltines and scatter the butter slices over the top.
Bake until golden brown and bubbly, about 25 minutes. Garnish with the chives. Serve with the celery and saltine crackers.