Hot Crab Dip (Paula Deen)

"I could almost taste this when I saw Paula Deen whip it up on the Food Network. Serve hot with crackers or toast points."
 
Download
photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:
55mins
Ingredients:
11
Yields:
4 cups
Advertisement

ingredients

Advertisement

directions

  • Gently combine all ingredients in a casserole until thoroughly mixed.
  • Bake at 325°F for 40 minutes; serve hot.
  • (Will set up a bit as it cools).

Questions & Replies

  1. Can Paula Deen's Hot crab dip be made a day ahead?
     
Advertisement

Reviews

  1. This is good, you have to like worcestershire sauce because it is a prominant flavor in this dip!! I thought I would use canned crab meat to see how this would turn out. Also, to keep it on the less expensive side, I used 2 (6oz) cans of regular crab meat and 1 (4.5 oz) can of lump white crab meat to make up my pound (see my photos of the crab meat comparison in the pictures of this dip). I checked FoodNetwork.com for the baking temperature of this recipe and it is for 325 degrees F. I thought my canned crab meat had made this turn out kind of runny and watery until I read some of the reviews on FoodNetwork.com for this recipe. This recipe does not bake up thick, it is a very liquid-like dip. So when this first comes out of the oven, you might be scared but as it sits in the serving dish, it starts to set up and the flavors come out. It is hot, spicy, and has a strong flavor so be aware of that if you plan to serve this. Serve it in familiar company, not to the boss or before you go on a first date!! I used Pepperidge Farm Entertaining Quartet crackers to serve with this and I thought they were very pretty with it. Thanks for posting!!
     
  2. I like this crab dip, no cream cheese, no sour cream, no blandness here. A very tasty crab dip!
     
  3. I actually got to try this at her restaurant,when I went to Savannah last month. This dish and the fried green tomatoes were toatlly awesome. A must if you want to "Wow" your guest.
     
Advertisement

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes