Hot Crab and Oyster Dip

5.0(516)

This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess. You can mix the ingredients together a day ahead and store it in the refrigerator. But be sure to bake it just before serving. You want the cheese hot, melted and very gooey.

by Melissa Clark

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Dinner, Dips And Spreads, Appetizer

Servings

8 servings

Total time

Calories / serving

326 kcal

Ingredients (13)

serves

Olive oil, for greasing panolive-oil
1 pound lump crab meat
4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cupoyster
4 ounces (1 cup) Monterey Jack cheese, coarsely grated
1 jalapeño, seeded if desired, finely chopped
3/4 cup mayonnaisemayonnaise
2 ounces (1/4 cup) Parmigiano-Reggiano cheese, gratedparmesan
1/4 cup thinly sliced scallionsscallion
1 teaspoon Worcestershire sauceworcestershire
1/2 teaspoon hot saucehot-sauce
1/2 teaspoon kosher saltsalt
1/4 teaspoon black pepperpepper
Crackers or bread, for servingbread

Instructions (2 steps)

01Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.
02In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.

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Rich recipe — supports nutrition-aware planning.