Baked Crab Dip (Gluten Free*)
Two kinds of cheese plus roasted garlic, onion, and hot chili sauce and Worcestershire turn crabmeat into a premium hot dip.
Ingredients
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Crab, whole, jumbo lump crab -- 16 oz
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Pepper jack cheese, grated -- 2 oz
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Mayonnaise -- 7 oz
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Parmesan cheese, grated -- 1 oz
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Minor’s Crab Base (No Added MSG)* Gluten Free -- 1.5 oz
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Minor’s Roasted Garlic Flavor Concentrate Gluten Free -- 0.5 oz
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Worcestershire sauce -- 1 fl oz
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Lemon juice, fresh -- 1 fl oz
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Onion, minced -- 0.5 oz
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Hot chilli sauce -- 1 tsp
Preparation
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1Combine 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.
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2Portion into 3 - 10 oz ramekins and reserve for service.
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3At 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.
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4Before 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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