New York Times

Baked Crab Dip With Old Bay and Ritz Crackers

Author:Lidey Heuck

11 Ingredients

35 mins

image of Baked Crab Dip With Old Bay and Ritz Crackers recipe by New York Times

11 Ingredients

35 mins

image of Baked Crab Dip With Old Bay and Ritz Crackers recipe by New York Times
image of Baked Crab Dip With Old Bay and Ritz Crackers recipe by New York Times

This crab dip is inspired by a recipe called “ritzy dip” from the “Three Rivers Cookbook,” a Pittsburgh community cookbook published in 1973, in which canned crab is mixed with cream cheese, topped with Ritz crackers and baked. Fresh lump crab meat is the star in this updated version, with lemon juice, scallions and plenty of Old Bay seasoning to spice things up. This recipe doubles easily for larger groups, and the whole thing can be assembled and refrigerated up to a day in advance before being baked.

    Serves

    1

    Serves

    1

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    “Whether it’s dinner ideas, breakfast inspiration, or delightful desserts, we’ve got the recipe. We match our results to your tastes, helping you make the most of the food in your fridge. Explore a world of flavours and join the movement towards reducing food waste.”

    “Questions, comments or want your recipe site to be featured? Email us at: hello@gumbo.kitchen"

    Gumbo full logo

    Terms & Conditions

    Site prepared by MOVING

    © 2023 Gumbo Limited. All rights reserved.