I made a half batch and my changes are listed below as optional, but the major ones were: I used a 6oz can of crab meat and yellow onion.
I think the green onion would have been a pretty addition and shook in a little dried parsley for color.
You may have noticed I added the ~ever popular~ jalapeno label, yep, I think it would be great in this dip:@)
Two other fun appy ideas:
In case you're kinda new to hot sauce and curious about what brand to buy... I have several bottles of hot sauce in the kitchen at all times,
but my absolute favorite 'go to' bottle is Crystal's. It has a little heat, a little zing and pucker from vinegar and a little salty bite...
It's a nice balanced sauce I've used on everything from scrabbled eggs to Bloody Marys to... crab dip.
Louisiana Baked Crab Dip-adapted from myrecipes.com
8 oz cream cheese
1/2 C mayonnaise
1/4 C Parmesan, grated
3 Tblsp green onion (white and green parts), minced
2 large garlic cloves, minced
2 tsp Worcestershire sauce
2 Tblsp lemon juice
1 tsp hot sauce
1/2 tsp Old Bay Seasoning
S&P to taste
1/2 lb jumbo lump crab meat, picked through-I used a 6 oz can drained very well
A few shakes of dried parsley for color-optional
Panko crumbs for topping-optional-but highly recommended
Smoked paprika for sprinkling on top-optional-but highly recommended
Additional hot sauce for serving
- Mix everything up to the crab meat. Gently fold in crab meat.
- Spread into a baking dish (I used a 5" dish for a half batch) and bake at 325 degrees for 35-40 minutes or until golden on top.
- Serve hot (I prefered it more towards room temperature) with crackers, chips, bread or veggies and extra hot sauce.