Crab Dip With Sourdough Wedges Recipes

CRAB DIP

Steps:

• Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
• Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
• Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
• Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
• Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

CRAB DIP WITH SOURDOUGH WEDGES

Steps:

• In a sauce pan bring whipping cream to a simmer Add cream cheese cut into small cubes, finely minced green onions, ground black pepper to the simmering cream, stirring every 2 minutes until the cream cheese cubes are fully melted and incorporated. Add crab meat, bay shrimp and 1 cup of shredded Asiago cheese. Simmer for 5 minutes. Take off heat and set aside. Preheat oven to Broil (High). On a baking pan, fill an oven safe bowl, cast iron or ceramic dish with the crab dip mix. Top crab dip with the remaining shredded Asiago cheese and finely minced green onions. Place the crab dip in a baking pan and place in the top rack of the oven. Bake until cheese is melted and starts to brown. Check on it every other minute so it doesn't burn. While the crab dip is getting ready inside the oven, toast Sourdough Loaf slices (regularly sliced.) Cut the toasted Sourdough Loaf slices into triangles, creating toasted Sourdough Wedges. Carefully take the crab dip out of the oven. Place on a plate and add the toasted Sourdough Wedges. Add a slice of lemon & serve hot.