Recs on a hot crab dip

This one is always a hit when I make it. Usually serve it with chips instead of croutons. Can also do with shrimp.

Emeril's Jalapeno Crab Dip

easy and great

2 cups shredded cheddar

2 cups shredded mozzarella

2 cups real mayo

2 cups chopped green onions

mix all above add creole seasoning

fold in 1 pound of jumbo lump

take a Hawaiian loaf and cut out the center put mixture in hollowed out bread and bake @350 for 1 hour

I prefer the old standard simple hot cream cheese dips that my Mom used to make for parties. They're probably old tried and true junior league cookbook recipes like the one below. They don't seem to bury the fresh crabmeat as much as the ones with all the heavy cheeses in them. Seems like there was a hot crabmeat rockefeller dip out there, but I haven't found one like I remember. Also, check the TD recipe book as there may be one in there.

2 packages 8 Ounce Cream Cheese
2 Tablespoons Mayonnaise
2 cans (7-ounce Each) Crabmeat (or Use Fresh Or Frozen)
4 whole Green Onions, Sliced
2 Tablespoons Whole Milk
2 Tablespoons Horseradish (more To Taste)
½ teaspoons Salt
Freshly Ground Black Pepper
5 dashes Tabasco (more Or Less To Taste)
1/4 cup Slivered Almonds

Recipe


Place cream cheese and mayonnaise in a mixer fitted with a paddle attachment. Beat to combine. Add remaining ingredients except almonds and beat gently until just combined. Spoon into a heatproof baking dish. Sprinkle with slivered almonds, then bake at 375ºF for 20 to 25 minutes or until golden and bubbly on top. Serve with corn chips or crackers.

Prep Time: 10 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 12

I've got one in recipe book that lights out.

Awesome, thank you both!

Crabmeat amandine on toasted French bread slices is extraordinary.