Paula Deen Southern Hot Crap Dip is the perfect appetizer and crowd pleaser. It’s pretty much the only dip you’ll need at the party, let’s just put it that way.
I’m a Food Network junkie. It’s the first thing I turn on every Saturday and Sunday mornings. Kind of like when I was a kid and turned on the Saturday morning cartoons… those were the best days weren’t they?
But these days aren’t too bad, either. I look forward to catching up on my cooking shows on the weekends (The Kitchen is my fave right now) and getting inspired to try new recipes from some of my favorite chefs!
If you are in charge of bringing the chips and dip to your next potluck or get together, you’ll definitely want to make this Paula Deen Savannah southern hot crab dip recipe. You actually might want to make double this recipe because it’s just that dang good, y’all!
It’s just like a spicy dip from the south should be made. And I like to sprinkle a little bit of Old Bay Seasoning on mine to give it a more cajun feel – of course you don’t have to if you don’t want.
For this recipe you’ll need lemon or lime juice (preferably fresh), Worcestershire sauce, garlic, green onions, Parmesan cheese, mayo (full fat – this isn’t a diet dip), pepper jack cheese, jumbo lump crab meat (the best part), dry mustard, salt and pepper, and of course, some of Paula Deen’s very own hot sauce.
This recipe is enough for 4 people (it makes 4 cups).
Paula Deen’s Savannah Southern Hot Crab Dip Recipe
2 tablespoons fresh lemon or lime juice
3 tablespoons Worcestershire sauce
6 cloves or use two non-roasted cloves, minced roasted garlic
1/4 cup minced, optional green onions
1/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 cup grated pepper jack cheese
1 lb free of shells jumbo lump crabmeat
1 teaspoon Paula Deen Hot Sauce
1/2 teaspoon dry mustard
to taste salt and pepper
Preheat oven to 325 °F.
Grate a cup of jack cheese and toss it into the crab meat.
Then add Parmesan cheese, green onions, Worcestershire sauce, lemon, garlic, salt, dry mustard, hot sauce, ground pepper, and bind it with mayonnaise.
Gently stir until thoroughly mixed.
Bake for 40 minutes. Serve hot with crackers or toast points.