This deviled crab dip serves up my family’s classic recipe that you will find at any get-together. Sweet lump crabmeat gently folded into a tangy base with bright lemon juice, seafood …

Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed. Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes.

1 pound whipped cream cheese, softened. 2 ounces cherry peppers, finely diced 1 ounce chopped fresh parsley. 1/2 cup diced bell peppers. 1/2 cup chopped scallions

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute.

Get Crab Dip Recipe from Food Network. Preheat the oven to 400 degrees F. In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth.

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper.

Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper.

Preheat oven to 400 degrees F. Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended.