Ida's Maryland Crabby Dip
December 16, 2011
Categories: Dairy, Cheese, Fruit, Lemon, Vegetables, Appetizers, Onions, North American, Easy/Beginner Cooking, Quick Meals, Baby Shower, Christmas, Easter, Entertaining, Fall/Autumn, Halloween, Labor Day, Ladies Luncheon, New Years, Summer, Thanksgiving, Wedding, Winter, Oven Bake, Make it from scratch, Cream Cheese more
"My friend Ida shared this recipe with me. These are her comments: "I served this dip in a rosemary and olive oil bread bowl. I toasted the bits of bread from the center, and served them along side. This was so good!" Ida "
- Serving Size: 1 (113 g)
- Calories 195.4
- Total Fat - 9.9 g
- Saturated Fat - 6.9 g
- Cholesterol - 7.3 mg
- Sodium - 200.7 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 2.6 g
- Sugars - 15.1 g
- Protein - 1.9 g
- Calcium - 17.5 mg
- Iron - 0.8 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees.
In a medium bowl, combine cream cheese, onion, lemon, Worcestershire sauce, Old Bay Seasoning, mayonnaise, crabmeat, garlic powder, salt and pepper.
If cream cheese is still too hard, place all ingredients into a bowl, and use a mixer, on low speed, to combine.
Spread mixture into a 1 quart baking dish.
Bake for 20 minutes in a preheated oven.
While the dip is baking, cut a circle in the top of the bread, and scoop out the inside, to create a bread bowl.
Tear the removed bread into pieces for dipping.
Remove baked crab dip from the oven, and stir well.
Spoon the mixture into the hollowed out loaf.
Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes.
Tips & Variations
No special items needed.