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Hot Crab Dip w/ Black Bread

This is a wonderful dip for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Hors d'oeuvre
Servings 8

Ingredients
  

  • 1-2 lbs Jumbo Lump Crab (rinsed and picked over for shells)

Sauce

  • 1 cup Hellmann's Mayonnaise
  • 8 oz Softened Cream Cheese
  • 2 tbsp Hot Sauce
  • 2 tbsp Old Bay Seasoning
  • Zest & Juice of One Lemon
  • ½ tsp Crushed Red Pepper
  • ¼ tsp Crushed Black Pepper
  • 2 tbsp Dried Parsley
  • 4 stalks Finely Diced Celery
  • 1 Finely Diced Onion
  • 2 cups Shredded Mozzarella
  • 2 tbsp Grated Pecorino Romano Cheese (or Parmigiano-Reggiano)
  • ½ cup Breadcrumbs (¼ cup in mixture and ¼ cup sprinkled on top before baking)
  • Black Bread

Instructions
 

  • In large mixing bowl place Jumbo Lump Crab.

Sauce

  • In a separate mixing bowl add Mayonnaise, Softened Cream Cheese, Hot Sauce, Old Bay Seasoning, Lemon Zest, Lemon Juice, Crushed Red Pepper, Crushed Black Pepper, Dried Parsley, Celery, Onion, Shredded Mozzarella, Grated Pecorino Romano Cheese and ¼ cup Breadcrumbs. Blend well.
  • Gently toss sauce with crabmeat so not to break crab too much.
  • Place in a lightly oiled baking dish and sprinkle ¼ cup Breadcrumbs on top.
  • Bake in a 350℉ oven for 20-30 minutes or until bubbly and golden brown on top.
  • Serve with Black Bread, crackers and crusty baguettes.
Keyword Black Bread, Crab, Dip