Paula Deen Savannah Hot Crab Dip

Paula Deen Savannah hot crab dip turns jumbo lump crabmeat, pepper jack and Parmesan into a bubbly, creamy baked appetizer in 50 minutes. Try this easy hot crab dip for game day, the holiday table or a Southern potluck, since it's make-ahead friendly and feeds a crowd.

Fold the crab in gently so the jumbo lumps stay whole, because that is what makes the dip taste like real crab. Stir it hard and you end up with a mushy spread where the crab disappears.

She grates the pepper jack fresh and tosses it right into the crab, so the cheese spreads evenly through every scoop. A little dry mustard, Worcestershire and hot sauce keep the rich mayonnaise base from tasting flat, and that mix is what gives it the Savannah kick.

Paula Deen Savannah Hot Crab Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

230

kcal

Jumbo lump crab and two cheeses bind with mayonnaise into a thick, creamy dip. Once it bakes low and slow, the top turns lightly golden while the middle stays hot and spoonable.

Ingredients

• 2 tablespoons fresh lemon or lime juice
  

• 3 tablespoons Worcestershire sauce
  

• 6 cloves or use two non-roasted cloves, minced roasted garlic
  

• 1/4 cup minced, optional green onions
  

• 1/4 cup grated Parmesan cheese
  

• 3/4 cup mayonnaise
  

• 1 cup grated pepper jack cheese
  

• 1 lb free of shells jumbo lump crabmeat
  

• 1 teaspoon Paula Deen Hot Sauce
  

• 1/2 teaspoon dry mustard
  

• to taste Salt and pepper
  

Directions

• Preheat the oven: Preheat your oven to 325°F and grab a small baking dish. That way the oven is ready by the time the dip is mixed.
• Prep the cheese: Grate 1 cup of pepper jack cheese and toss it into the crabmeat in a large bowl. Pick through the crab first if you can, so no bits of shell sneak into the dip.
• Add the flavorings: Add 1/4 cup Parmesan, 1/4 cup minced green onions, 3 tablespoons Worcestershire sauce, 2 tablespoons lemon juice and the minced garlic. Then stir in 1 teaspoon hot sauce, 1/2 teaspoon dry mustard, and salt and pepper to taste.
• Bind with mayonnaise: Add 3/4 cup mayonnaise and stir gently until everything is thoroughly mixed. Go easy with the spoon, since you want the crab lumps to stay big.
• Bake the dip: Spoon the mixture into your baking dish and bake for 40 minutes. It is ready when the edges bubble and the top looks lightly golden.
• Serve hot: Bring the dish to the table while it is still hot. Serve it with crackers, toast points or pita chips, and the recipe makes about 4 cups.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 4-sided box grater, OXO silicone spatula set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned crabmeat instead of jumbo lump?

Yes, canned lump crab works if you drain it very well and pick out any shell. The dip will be a little less chunky, but it still tastes good.

Can I make hot crab dip ahead of time?

You can mix everything and keep it covered in the fridge for a day before baking. Since it will be cold going in, add a few extra minutes in the oven until it is hot and bubbly in the middle.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge and eat them within 2 to 3 days. Reheat in a 325°F oven until hot all the way through, because the microwave can make the mayonnaise separate.

What can I serve with Savannah hot crab dip?

Crackers, toast points and pita chips are the classics, and sliced baguette works too. Celery and cucumber slices are good for anyone who wants something lighter to scoop with.

What is the biggest mistake with this dip?

Over-stirring is the most common one, since it breaks up the lump crab and turns the dip into a paste. Fold gently until just combined and you keep those big, sweet pieces of crab.