Hot Crab Dip

7 01 2014
I made this dip for our New Year’s Day party. It was a huge hit. Serve it with pita chips or crackers. The lemon zest in the breadcrumbs topping is a nice accent to the crab.

14 oz fresh lump crabmeat

1 cup diced red pepper

1 cup minced flat-leaf parsley

6 tbsp. mince chives

1 cup mayonnaise

8 oz whipped cream cheese

3 tbsp. Lemon juice

1 tap hot sauce

1/2 cup panko

1 tsp grated lemon zest

Preheat the oven to 425 degrees.

Break apart the crabmeat into small pieces with your fingers and place in a large bowl. Stir in the bell pepper, parsley and chives. Fold in the mayonnaise, cream cheese, lemon juice and hot sauce to taste. Season with salt and pepper. Transfer to a 2 quart shallow baking dish. Can be made ahead up to this point. Right before baking, mix together panko and lemon zest and sprinkle over the top. Bake until hot and bubbly and the panko has turned golden, 12 – 15 minutes. Serve with pita chips, potato chips, or crackers.


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