I’m addicted to hot crab dip and this version of the Louisiana Hot Crab Dip is by far the best-modified version I’ve ever tasted! A knocked-up version of the old hot crab dip we keep seeing on the internet. Crab dip is great with your favorite cracker or chips. It’s one of the best appetizers, and the most loved. Kids and adults alike enjoyed this. Great for game nights or movie nights. You can even serve this at any party and this will not disappoint. I think of this dip as royalty, this is like one of those appetizers that are served in tea parties. And growing up, my grandma hosted a lot of tea parties so I know how grand tea parties can be.
This dip is simple to make, with easy to find ingredients, mixed thoroughly for the flavors to be perfectly incorporated. Cheesy, creamy, and hot with a little kick if you add hot sauce to it which I would highly recommend. So go on and chill with your friends in the patio with some ice-cold beer and a hot crab dip platter of your choice.
Ingredients:
2 cups crab meat
16 oz. cream cheese (2 blocks) –
1/2 cup sour cream
4 green onions, chopped 1
1/2 tsp. Worcestershire sauce
2 Tbsp powdered sugar –
1/2 tsp garlic powder
1/2 tsp lemon juice
Directions:
First, soften the cream cheese in the microwave for about a minute.
Chop your green onions. Add them and your two cups meat Add the sour cream, Wosterschire sauce, powdered sugar, garlic powder and lemon juice.
Mix all the ingredients and bake for 30 mins at 350 degrees.
Serve hot with chips or fried wontons.
