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Baked Crab Dip (Gluten Free*)

  • 25 min
  • Easy
  • 3
Two kinds of cheese plus roasted garlic, onion, and hot chili sauce and Worcestershire turn crabmeat into a premium hot dip.
  • Crab, whole, jumbo lump crab -- 16 oz
  • Pepper jack cheese, grated -- 2 oz
  • Mayonnaise -- 7 oz
  • Parmesan cheese, grated -- 1 oz
  • Minor’s Crab Base (No Added MSG)* Gluten Free -- 1.5 oz
  • Minor’s Roasted Garlic Flavor Concentrate Gluten Free -- 0.5 oz
  • Worcestershire sauce -- 1 fl oz
  • Lemon juice, fresh -- 1 fl oz
  • Onion, minced -- 0.5 oz
  • Hot chilli sauce -- 1 tsp
Preparation
1
Combine the crab, cheeses, mayonnaise, crab base, roasted garlic flavor concentrate, Worcestershire sauce, lemon juice, onions and chili sauce in a large mixing bowl. Mix well with a rubber spatula until all ingredients are equally distributed.
2
Portion into 3 - 10 oz ramekins and reserve for service.
3
At the time of service, bake in a 350° F convection oven for 10-15 minutes or until an internal temperature of 145° F is reached.
4
Before baking, top with 1/4 cup of Panko Bread Crumbs. Serve with crackers or bread for dipping.
Note:

*When using Gluten Free ingredients, recipes, and proper back of house procedures.

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