Creamy, laced with herbs and Worchestershire sauce and addictingly delicious, Hot Ranch Crab Dip will be a party favorite after the first bite.
Because I feel guilty if I make appetizers for dinner instead of a regular meat/starch/vegetable combination, I try to create a good reason for the ‘junk’ food.
Such was the case this weekend when I was preparing to make this dip. I poked my head into the family room and asked Doug what sports events were on that evening, figuring that at least one of them would be appetizer worthy. He didn’t disappoint. Apparently, the NBA and NHL are in the midst of their playoffs and the NFL draft had just kicked off that evening.
With all those events, as well as my beloved Cubs playing a series against the Red Sox, I could have made anything, ordered pizza or pulled out some frozen dinners and been in like Flynn.
I’ll admit it, we’re crab dip junkies, especially when it’s the Village Tavern’s over-the-top version. It’s so good, even Food Network recognizes its excellence. While this wasn’t that version, it looked pretty darn tasty.
So, I pulled out my hand beaters and added the cheese, mayo, sour cream, buttermilk (I made my own instead of buying a whole bottle for a quarter cup) and flour to a bowl. After beating it together, I threw in the Worcestershire sauce, hot sauce, lemon zest, garlic, Parmesan and salt. It beat it well, then deviated from the recipe’s directions. Instead of adding the crab, scallions and chives and using the beaters, I added the ingredients and gently folded everything together. If I’m going to spend the money on lump crab, I’m sure as heck not going to beat the lumps to smithereens with an electronic gizmo.
I folded the dip into a shallow plate and baked it for 30 minutes. I didn’t bother with the paprika.
If a recipe says that it feeds eight yet half of it’s gone after two people dive into it, does that mean anything? Yeah, I thought so too. We really liked this dip. It had a lot of flavor but still let the crab shine through. It was creamy without being soupy. In fact, I wished there had been a little more creaminess to it.
I served the dip with pita bread and crackers. We enjoyed it most with the pita.
What I’d Do Different Next Time
Crab meat: $16.99
Cream cheese: $2.50
Worcestershire sauce: $3.95
Parmesan cheese: $7.49
Hot Ranch Crab Dip Recipe
- 4 ounces cream cheese, at room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- 1 tablespoon all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- ¼ teaspoon grated lemon zest
- 1 clove garlic, finely grated
- ¼ cup grated parmesan cheese, plus more for sprinkling
- Kosher salt
- 3 scallions, thinly sliced
- 2 tablespoons chopped fresh chives, plus more for topping
- 1 pound lump crabmeat, picked through
- Paprika, for topping
- Toasted bread or crackers, for dipping
- Preheat the oven to 375 degrees F. Combine the cream cheese, mayonnaise, sour cream, buttermilk and flour in a large bowl. Add the Worcestershire sauce, hot sauce, lemon zest, garlic, parmesan and 1 teaspoon salt; beat with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the scallions, chives and crabmeat and continue beating until combined.
- Transfer the mixture to a shallow 1-quart baking dish; sprinkle with more parmesan and bake until lightly golden and heated through, 25 to 30 minutes. Top with paprika and more chives. Serve with bread or crackers.