We all have that ONE recipe that reminds us of the holidays. For me, it’s my mom’s hot crab dip. As a matter of fact, I think this is the actual recipe that escalated my palate from hot dogs and chicken nuggets to steak and crab. She would make her special dip every year to bring to our family dinner parties and it was always the first to disappear. Today, I’ve decided to remake her amazing hot crab dip, perfectly paired with an elegant, crisp sauvignon blanc from Wente Vineyards.
PS – I even made a video to show ya how it’s done!
For this Hot Crab Dip recipe, I went with blue crab, but any kind will do (even the kind that begins with a “K” if that’s your thing). As with any good crab dip, it’s definitely got to have seafood seasoning. If it doesn’t, then it’s nothing more than crab rangoon filling.
Lastly, I know there are a ton of people out there who don’t care for mayonnaise at all so I’ll include two recipes – one with mayo and the other without. They are both equally yummy and the difference is merely a quarter cup anyway.
How to host an unforgettable dinner party:
I love the idea of dinner parties. They are such an awesome way to reconnect with friends and family especially since everyone seems to always be so busy. I mean, who’s going to say no to food, wine, and good company?
Throwing a dinner party doesn’t have to be difficult. Especially if you follow some key tips that I’ve put together that will make you the star of the show!
- DO make as much as you can the day before. You don’t want to be scrambling around in the kitchen after guests have arrived (without even having had time to put on your makeup!).
- DON’T attempt new recipes. Stick to what you know, you don’t want to realize 30 minutes before guests arrive that your tenderloin was supposed to have been marinaded overnight.
- DO have everything measured out before you begin your recipe. This will help your workflow run MUCH smoother!
- DO start cooking earlier than you think you will need to. Take it from me, when you’re on a time crunch, those few hours FLY by.
- DON’T ever apologize for your hard work. People are there to enjoy the experience, not to criticize the fact that your wine reduction was possibly too runny (because, who really cares anyway?)
- DO serve Wente Vineyards Wine but keep it simple. If you’re serving fish or chicken, go for a white wine such as Chardonnay or Sauvignon Blanc. Red meat? You guessed it, red wine. Grab some Wente Vineyards Pinot Noir, Merlot, or Cabernet Sauvignon.
- DON’T serve water in plastic bottles from a cooler on the floor. This is great for picnics, but a pitcher of ice water with lemons is perfect for those who would like a little more than just a glass of wine with their meal.
- DO use cloth napkins. These can be picked up on the cheap and will last for years to come. Any stains can easily be removed with powder laundry booster.
- DON’T forget the place cards. I do this because, for some reason, our family and friends refuse to mingle. This will help your guests break out of the mold and sit with someone new.
- DO have music playing [softly, this isn’t a rave] in the background. Put together a playlist a few days before the party so you’re ready before guests arrive.
- DON’T forget dessert! This is a big one for me because I pretty much eat dinner just so I can have dessert. Not a baker? No problem! Put together a fruit tray or pick up something from the store.
- DO have fun! Don’t sweat the small stuff. Your guests are going to remember the great time they had with family and friends and not the fact that you forgot to add a half teaspoon of pepper to the au gratin potatoes.
Hot Crab Dip Recipe How-To Video:
I usually serve hot crab dip with toasted baguette slices, but it’s equally as good with crackers, sourdough cheese twists, celery, or even fried wonton triangles. This recipe can also be halved, doubled, or tripled but try not to make too much. It’s never a good idea to leave crab dip out for hours, refrigerate, then eat it again the next day.
Ready to get the party started? Check out my first-ever cooking video on how to make the most amazing hot crab dip ever and be sure to leave a comment letting me know any other ideas you have for throwing an unforgettable dinner party. Oh, and don’t forget the Wente Vineyards Sauvignon Blanc Wine! ;-)
Hot Crab Dip (see note for mayo-free alternative)
Yield 10 people
- 1 pound (2 - 8oz containers) crab meat, carefully picked through, shells removed
- 1 (8oz) block of cream cheese, room temp
- 1/4 cup mayonnaise
- 3/4 cup sour cream
- 2 tablespoons fresh squeezed lemon
- 1/2 cup shredded Parmesan cheese
- 3/4 teaspoon seafood seasoning
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon dry mustard
- 3/4 teaspoon paprika
- 1/2 cup shallots, diced fine
- 1/2-1 tablespoon hot sauce
- Preheat oven to 350°F and lightly spray a 2qt casserole with non-stick cooking spray.
- In a large bowl, whip the cream cheese using a hand mixer until light and fluffy, about a minute.
- Add the sour cream, mayonnaise (if using), seafood seasoning, paprika, cayenne, lemon juice, and hot sauce. Mix well.
- Add the shallots, Parmesan cheese, and crab. Fold gently with a spatula.
- Pour the crab mixture into the greased casserole dish and bake for 30 minutes or until bubbly.
- Serve with crackers, toasted baguette, vegetable sticks, or fried wonton triangles.
- Keep refrigerated and eat within a day.
To make the hot crab dip without mayonnaise, simply increase the sour cream to 1 cup and omit the 1/4 cup of mayonnaise. The end result will be just as fabulous.Recipe can easily be halved, doubled, or tripled.