Baked Crab Dip
8 servings
50 minutes
Baked crab dip is an exquisite dish of Pan-Asian cuisine that combines the tenderness of cream cheese with the rich flavor of crab. Its origins trace back to the culinary traditions of East Asia, where seafood plays a key role. The creamy texture of the cheese, enhanced by milk and a hint of lemon juice's acidity, harmonizes beautifully with the aromatic notes of Worcestershire sauce and the spiciness of mustard and Tabasco. Baking gives the dip an appetizing golden crust, making it an ideal snack for friendly gatherings or festive tables. It is served hot, sprinkled with fresh parsley, alongside crispy crackers, toasts, or vegetable sticks. This dip is a true gastronomic masterpiece that delights seafood lovers with its rich, balanced flavor.
1
Chop the onion and parsley, and break the crab meat into small pieces.
- Onion: 20 g
- Parsley: 5 g
- Crab meat: 450 g
2
Preheat the oven to 245 degrees. Soften the cream cheese, transfer it to a wide plate, and heat in the microwave for 20-30 seconds until it becomes completely soft.
- Cream cheese: 450 g
3
Add milk, lemon juice, onion, Worcestershire sauce, mustard, seasoning, and Tabasco to the cheese, and mix. Carefully fold in the crab meat with a spatula and mix again.
- Milk: 0.3 glass
- Lemon juice: 3 tablespoons
- Onion: 20 g
- Worcestershire sauce: 2 teaspoons
- Dijon mustard: 2 teaspoons
- TABASCO®: 1 teaspoon
- Crab meat: 450 g
4
Place the entire mass in a greased baking dish. Bake for about 20-25 minutes until the crust is golden and bubbles appear on the surface. Cool for 5 minutes, then sprinkle with parsley and serve.
- Parsley: 5 g