Baked Crab Dip

Along with learning to like more seafood and fish, I discovered different versions of crab dip. Of course, since they usually include cream cheese, it didn’t take much to convince me.  Any recipe involving cream cheese gets my attention!

This is my version of a very easy crab dip that can be mixed in a few minutes and baked at 350 degrees for about 20 minutes till hot and bubbly.  When we go on a vacation, we make this our lunch one day during the week. I pack all but the cream cheese in a plastic zip bag to travel, then pick up the cream cheese at the local grocery store.  We serve it with toasted bread slices. Yum!

Baked Crab Dip

1 can crab (drain well)

1 8 oz. block neufchatel cheese (lower fat version of cream cheese)

1/4 cup diced onion

1 tsp. worcestershire sauce

1/2 tsp. smoked paprika (mix in or sprinkle on top)

Mix ingredients and place in baking dish. Spray with baking spray for easier cleanup. Bake at 350 degrees for about 20 minutes until it is hot and bubbly. 

Extra idea:   If you like, you can try adding 1/4 cup shredded cheddar cheese on top and bake till cheese is lightly browned.

Toasted Bread

Cut 1 small baguette loaf into 1/2″ slices.  Place on baking sheet.  Drizzle or brush on olive oil.  Sprinkle slices with pepper and a little salt.  Bake at 350 degrees for 10-15 minutes till lightly browned and crisp.  Serve warm with hot crab dip.

 

 

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