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I don’t like football, so the Super Bowl is not very exciting for me. I’ll go to the party, book inĀ hand, and will read if I can’t convince someone to sit on the sidelines and chat. However, I can’t complain too much, it gave me the perfect excuse to make crab dip again.

I found this recipe late last year and immediately loved it. It is thick with a pound of lump crab meat and freshly grated pepper jack cheese, which gave it just a little bit of a kick. If you don’t like the extra spicy, I’m sure a mozzarella or other melty cheese would work just fine.

Crab Dip with a Kick

Adapted from Paula Deen’s Hot Crab Dip Recipe

Ingredients:

  • 1 lb. jumbo lump crab meat
  • 1 c. shredded pepper jack cheese
  • 3/4 c. mayonnaise
  • 1/4 c. plus 2 Tbs. grated Parmesan, divided
  • 2 cloves minced garlic
  • 3 Tbs. Worcestershire sauce
  • 2 Tbs. fresh lemon or lime juice
  • 1 tsp. hot pepper sauce
  • 1/2 tsp. dry mustard
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

Instructions:

  1. Preheat oven to 325F.
  2. In a large mixing bowl, combine all ingredients.
  3. Pour into an oven-safe bowl, sprinkle with remaining 2 Tbs. Parmesan, and cook for 40 minutes, until hot throughout and slightly browned on top.

Serve hot with fresh bread, crackers, or tortilla chips


Preparation time: 10 minutes

Cooking time: 20 minutes

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