Crab Dip & Focaccia

Focaccia & Crab Dip 

This delicious crab dip is so good. It’s great for parties, game day or holidays. A side note for the salt- taste the crab first and if it is salty, omit the salt or at least cut it in half to avoid over salty dip. This dip can be premade and stored in the fridge a day ahead of time. Fresh lump crab meat is the best option for this recipe, although you can use canned if necessary. You can serve this hot

or cold; for cold serving just don’t bake it. I prefer it baked I think the creamy texture on the toasted focaccia is definitely an impressive appetizer. 

Ingredients: 

● 8 ounce package cream cheese , room temperature (it’s easier to blend when softened) 

● 1/4 cup mayonnaise 

● 1/4 cup sour cream 

● 2 cloves minced garlic 

● ¼ cup chopped green onions 

● 1 1/2 teaspoons Old Bay seasoning 

● 1/4 teaspoon salt 

● 1 teaspoons Worcestershire sauce 

● ½ of a lemon (juiced, about 1 tablespoon) 

● 1 cup shredded cheddar cheese (divided into ¾ cup & ¼ cup) ● ½ teaspoon hot sauce (or more if you want it spicier) 

● 1 pound fresh jumbo lump crab meat 

Directions: 

1. Preheat oven to 350 degrees F. Add the cream cheese to a mixing bowl and mix until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, & lemon juice. 

2. Add the ¾ cup cheddar cheese & the hot sauce. Mix until smooth & then stir in the crab meat. 

3. Spread into a 9″ pie dish or similar size baking pan and sprinkle the remaining cheddar cheese on top. 

4. Bake for about 20 minutes or until the top is golden and bubbly. You can opt for serving this dip cold by simply not baking it. 

5. During the last 5 minutes of baking toast your focaccia bread, you can use any flavor you want. 

Serve with the toasted focaccia bread and a spoon for easier, cleaner application. The leftover crab dip will keep fresh if stored covered in the fridge for up to 5 days. Rewarm in the microwave.