June 29, 2020
Two summers ago, we visited the port town of Lunenberg, Nova Scotia. After a day of traveling, we decided to treat ourselves to dinner at a waterfront restaurant. It was there that I had the best hot crab dip that I have ever eaten! The sliced baguette that they served with it was the perfect bed for this delicious, bubbly crab dip! We ordered seconds and couldn't get enough of it! So when we got home, I had to try and make it. We now love this recipe! The best part is that it is made using inexpensive cans of white crab meat that I always keep in my pantry. They topped theirs with paprika but of course this Maryland Blue Crab loving household loves their Old Bay Seasoning. To us crabs and Old Bay are a match made in heaven! Adding the Old Bay made this hot crab dip even better!
Old Bay Hot Crab Dip
Ingredients:
1 (8 oz.) package of cream cheese, softened
1/4 cup mayonnaise
2 tbsp white wine
1 tsp lemon juice
1/4 tsp onion powder
1/4 tsp garlic powder
1 1/2 tsp Worchestershire sauce
2 (6 oz.) cans white crabmeat, drained
2 green onions, diced
Fresh cracked pepper
Old Bay
Baguette, sliced
In a mixer combine the room temperature cream cheese, mayonnaise, white wine, lemon juice, onion powder, garlic powder and Worchestershire sauce. Mix until everything is combined and smooth.
Add fresh cracked pepper to taste.
Fold in the crabmeat and green onions with a spatula.
Spray a pie pan with cooking spray.
Spread the crabmeat mixture into the prepared dish.
Sprinkle the top with Old Bay seasoning.
Bake at 375 degrees for 20 minutes, until it is golden and bubbly.
Serve this dip hot with slices of baguette or crackers.
Just look at this delicious bubbly Old Bay Hot Crab Dip...
Seriously! Look at this yummy crab dip! Thank you to that quaint waterfront restaurant in Lunenberg, Nova Scotia for being the inspiration for our favorite crab dip!!
I love the way that traveling to new places can inspire recipes! And eating them back home brings back from memories of special travels!
To see more pictures of our trip to this special spot, please click the link below...
Comments