Pregnancy Friendly Crab Dip with Old Bay
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- 1 ½ tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp hot sauce
- 12 oz lump crab meat, drained and picked over for shells
- 1 cup shredded sharp cheddar cheese, divided
For serving
- 2 tbsp thinly sliced scallions (green tops only) (optional)
- crackers or toasted baguette slices, for serving (optional)
Can be omittedbaguette slices
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch baking dish and set aside.
- 2
In a medium mixing bowl, beat the softened cream cheese with a hand mixer or rubber spatula until smooth and lump-free. Add the sour cream, mayonnaise, lemon juice, Worcestershire sauce, Old Bay, garlic powder, onion powder, and hot sauce, and stir until fully combined.
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