Ingredients
- 2 teaspoons Extra Virgin Olive Oil
- 2 tablespoons Shallots, Minced
- 8 ounces Cream Cheese, Room Temperature
- 1/3 cup Mayonnaise
- 1/3 cup Sour Cream
- 2/3 cup Parmesan Cheese, Freshly Grated
- 2 tablespoons Fresh Chives, Finely Minced
- 1 tablespoon Fresh Dill, Finely Minced
- 2 tablespoons Fresh Squeezed Lemon Juice
- 1/2 teaspoon Hot Sauce Or More To Taste
- 1/4 teaspoon Salt
- 1 pound Shelled Lump Crab Meat, I prefer Dungeness
Recipe Description
Hot Crab Dip with lots of lump crab in a creamy base with parmesan cheese, fresh dill and chives. It’s a long time family favorite that’s always a favorite appetizer to enjoy over Thanksgiving and Christmas. We love hot crab dip with toasted baguette or crackers and a squeeze of fresh lemon. It can be assembled a day ahead of time and baked just before serving!
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