Crab Dip

I made this recipe for Super Bowl Sunday in 2021. We loved it so much!  I think you will too.

First…..it calls for imitation crab. I said to Kevin, “What is imitation crab?” I’m thinking it’s a man made product. So I wasn’t sure I was even going to make this dip.  When we went to Kroger, I was on the hunt. Next to the fresh fish/seafood counter there was a refrigerated display with pre-made seafood dips and other items. I found some packages that read imitation crab meat so I was curious and read the ingredients. Well….it turned out to be pollock, which is a fish. It looks and tastes like crab….at least in a dip. It was also wild caught fish, which was a plus. But my question is…why on earth don’t they just call it Pollock Dip???

Anyway…mystery solved. You may have already known all of this but I wanted to share it just in case you didn’t know.

Ingredients

1 (8 oz) pkg cream cheese, softened

1/4 cup mayo

1/4 cup sour cream

1 cup shredded Monterey Jack cheese, divided

1/4 cup shredded Parmesan cheese

3 green onions, sliced

2 tsp Worcestershire sauce

2 tsp soy sauce

1 tsp Sriracha sauce

1/2 tsp garlic powder

salt & black pepper to taste (I didn’t add salt bc the chips were salty)

12 oz imitation crab meat

Directions

Preheat oven to 350 degrees.  Lightly coat a 9″ baking dish or cast-iron skillet with nonstick spray.

In a large bowl, combine cream cheese, mayo and sour cream. Stir in 1/2 cup Monterey jack cheese, Parmesan, green onions, Worcestershire sauce, soy sauce, sriracha, garlic powder, salt and pepper. Fold in the imitation crab meat.

Transfer to the prepared baking dish: top with remaining 1/2 cup Monterey Jack cheese. Bake until bubbly and golden, about 25-30 minutes. Serve with pita chips, crackers, veggies or tortilla chips.

recipe from “Dippin’ Delicious” cookbook by CQ products