Hot Crab Dip

Do you love snacks as much as I do? I swear I could eat snacks all day. Not that I mean I’d eat all day, but I could eat snacks for all my meals. I love nosh food and small plates. It makes meal time fun.

 

And I have my favorite snacks too. Don’t you? We eat chips and dip for a weekend lunch all too often. Or I’ll make a cheese plate with some some sliced fruit and vegetables for dinner. It’s fun, put also practical to help clean the fridge of some random things as well. ha!

Well, while I don’t think this Hot Crab Dip will help you clean your fridge but it would help you fill up your belly. And it is just so perfect to enjoy while watching this weekend’s Sprint Cup race at Dover.

 

Delaware has so much great seafood right at it’s Atlantic Shores so I couldn’t pass up the opportunity to use some yummy seafood. I used some lump crabmeat to make this Hot Crab Dip that is so good. It’s great for watching the race since it’s quick to prepare so you can kick back and relax while you watch the race and dig in.

Hot Crab Dip

Makes 8 servings

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped red bell peppers
• 1 tablespoon minced garlic
• 1 tablespoon old bay seasoning, divided
• 8 ounces low fat cream cheese, at room temperature
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons minced scallions
• juice of a lemon
• 1/2 pound lump crabmeat, picked through for shells and cartilage
• Ritz crackers or pita chips, for serving

Process

1. Preheat oven to 350 degrees.
2. Heat olive oil in a large skillet over medium heat. Add the onions, bell peppers, garlic, 1/2 tablespoon old bay seasoning, salt and pepper. Saute until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside.
3. Place the softened cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining old bay, cooked vegetables, and salt and pepper in a bowl, mix until smooth. Fold in the crabmeat. Transfer to an oven safe serving dish.
4. Bake until hot and bubbly, about 30 minutes. Serve hot with crackers or pita chips.

Adapted from Martha Stewart