Cheese And Crab Dip: Perfect Pairing For A Snack

Crab dip is a popular dish, especially in Maryland, where it's often served with soft pretzels or in a skillet. It's a simple dish to make, with fresh crab meat, cream cheese, mayonnaise, sour cream, and cheddar cheese forming the base. The type of cheese used can be varied, with extra sharp cheddar, white cheddar, or gouda all being popular choices. The dip is seasoned with mustard, lemon juice, Old Bay Seasoning, and Worcestershire sauce, and can be served hot or cold.

Cream cheese as a base

Cream cheese is the perfect base for a crab dip. It is creamy, tangy, and pairs well with the other ingredients without being overpowering. When making a crab dip with a cream cheese base, you'll want to ensure you're using full-fat cream cheese to get the right consistency and a rich flavour. You can use either a handheld or stand mixer to beat the cream cheese until it reaches the desired level of smoothness.

Additional Ingredients

In addition to cream cheese, you'll want to include some combination of mayonnaise, sour cream, sharp cheddar cheese, lemon juice, hot sauce, and Worcestershire sauce. These ingredients complement the cream cheese and crab, creating a delicious and indulgent dip. You can also add some spices and seasonings like Old Bay Seasoning, dry mustard, and black pepper to enhance the flavour profile.

Preparation and Serving

To prepare the dip, simply beat the cream cheese until smooth and creamy, then mix in the remaining ingredients, except for the crab meat. Gently fold in the crab meat to avoid breaking it down too much. You can serve the dip hot or cold, depending on your preference. For a hot dip, transfer the mixture to a baking dish and bake it in the oven until it's golden brown and bubbly. For a cold dip, simply chill the mixture in the refrigerator before serving.

Storage and Reheating

Leftover crab dip can be stored in the refrigerator for up to 5 days. To reheat, simply place the dip back in the oven or warm it in the microwave until it reaches your desired temperature. You can also freeze the dip for up to 3 months, but keep in mind that the texture may change slightly due to the mayonnaise and sour cream base.

Sour cream and mayo to thin out the base

To thin out the base of a crab dip, you can use a combination of sour cream and mayonnaise. This will help to break down the heavier ingredients and give the dip a creamier texture.

For example, in her recipe for crab dip, Sally McKenney, whose recipe comes up first when you Google "Maryland crab dip", uses a base of cream cheese, mayonnaise, and sour cream. She also adds Old Bay seasoning, ground mustard, lemon juice, Worcestershire sauce, and hot sauce. The dip is then baked in the oven until browned and bubbly.

Similarly, Chef Dennis Littley's recipe for Maryland Hot Crab Dip includes cream cheese, mayonnaise, and sour cream, as well as Old Bay seasoning, dry mustard, lemon juice, and Worcestershire sauce. This dip is also baked in the oven, resulting in a hot and bubbly dish.

Other recipes for crab dip may use a combination of reduced-fat cream cheese, Greek yogurt, and a small amount of mayonnaise to thin out the base. This creates a lighter texture that allows the crab to stand out more in terms of both texture and flavour.

When making a crab dip, it is important to use fresh, high-quality crab meat to ensure the best flavour and texture.

Sharp cheddar cheese, but not too strong

Sharp cheddar cheese is a great choice for crab dip, adding a tangy, sharp kick to the creamy, rich dish. It is important to note that you should avoid a cheddar that is too strong, as you do not want to overpower the delicate flavour of the crab. White cheddar is a good option, as it is less greasy than yellow cheddar.

When making crab dip, it is best to use fresh crab meat, as this will give the best flavour. However, if fresh crab is not available, you can use canned crab, but be sure to drain it well. In addition, if you are using a less expensive crab, such as backfin, you may want to add a little extra cheese to boost the flavour.

To make a crab dip with sharp cheddar cheese, you will need the following ingredients: cream cheese, mayonnaise, sour cream, sharp cheddar cheese, lemon juice, Worcestershire sauce, hot sauce, and crab meat. You can also add in some Old Bay Seasoning, dry mustard, and black pepper to taste.

To prepare the dip, start by preheating your oven to 350°F. In a large mixing bowl, beat the cream cheese until it is smooth and creamy. Then, add in the mayonnaise, sour cream, sharp cheddar cheese, lemon juice, Worcestershire sauce, and hot sauce. Beat all of these ingredients together until they are well combined. Finally, gently fold in the crab meat, being careful not to break it up too much.

Transfer the mixture to a small baking dish and sprinkle some extra sharp cheddar cheese on top. Bake the dip in the oven for 25-30 minutes, or until it is hot and bubbly. Serve warm with crackers, bread, or tortilla chips for dipping.

Lemon juice for a fresh, balancing flavour

Lemon juice is a key ingredient in crab dip, providing a fresh, balancing flavour that enhances the other ingredients without overwhelming them. It's important to use fresh lemon juice, as this has a more vibrant flavour than the bottled variety. The lemon juice also helps to cut through the richness of the cream cheese, sour cream, and mayonnaise, which form the base of the dip.

In addition to its flavour contribution, lemon juice also has several functional benefits in crab dip. Firstly, it can help to emulsify the dip, creating a smooth and creamy texture. Secondly, the acidity of lemon juice can act as a preservative, extending the dip's shelf life. Finally, lemon juice can also help to prevent the dip from discolouring, keeping it looking bright and appetising.

When adding lemon juice to crab dip, it's important not to overdo it. The amount of lemon juice required will depend on the desired tartness and the strength of the lemon used. It's best to start with a small amount and gradually add more to taste. This will ensure that the lemon juice enhances the flavour of the dip without overpowering the other ingredients.

To get the most juice out of a lemon, it's best to bring it to room temperature and roll it on a hard surface before cutting it in half and juicing it. This will help to break down the membranes inside the lemon, releasing more juice. Another tip is to microwave the lemon for a few seconds, which will also help to increase the juice yield.

Spices: old bay seasoning, mustard, hot sauce, etc

Spices are essential to a good crab dip, and there are several you can use to elevate the flavour of your dish.

Old Bay Seasoning is a classic choice for crab dip, adding a unique, subtle spicy and salty flavour. It's a blend of spices that pairs perfectly with crab and cheese. You can also use other seasonings like Lawry's Seasoned Salt or regular salt and pepper.

Mustard is another great addition to crab dip. You can use dry mustard powder, or regular, dijon, or brown mustard. It adds a nice kick to the dip without being overpowering.

Hot sauce is a popular choice for adding some heat to your dip. A few dashes of Tabasco or your favourite hot sauce will do the trick. You can adjust the amount to your taste preference. If you want to spice things up even more, you can add a diced jalapeño to the mix.

Other spices and seasonings you can use include Worcestershire sauce, lemon juice, paprika, and garlic. These spices all work together to enhance the flavour of the crab and create a delicious, indulgent dip that your guests will love.

Frequently asked questions