Need a Christmas appetizer that is as much a table topic as it is a holiday nibble that your guests will gather around and rave about? Then this elegant hot crab dip is exactly what you are looking for!
This scrumptiously addictive hot crab dip is crazy easy to prep, yet will deliver an upscale taste and flair to your array of holiday appetizers.
Unlike many traditional crab dips, which are heavy on the cream cheese, our updated version is thick with real crab. In addition, the tarragon and hint of cayenne heat lend new and welcome flavors.
Topping the warm seafood dip with freshly grated Parmesan cheese and broiling it until bubbly makes it even more over-the-top irresistible.
A word about crab: If you’re fortunate enough to live near the sea, opt for fresh crabmeat straight from the fish counter for this dip. However, if your only options are refrigerated or canned crab, go with the refrigerated brands.
Why? Canned crab is processed at high temperatures and ends up with a dry, chewy texture. Refrigerated crab meat is processed at lower temperatures and delivers a juicy, tender texture and fresher flavor. You will have to pay more for refrigerated crab, but your hungry guests will appreciate it.
Cook’s note: Be sure to inspect crabmeat for bits of shell so you can pick them out before adding the meat to your hot crab dip.