Pregnancy Friendly Gluten Free Hot Crab Dip
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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 tsp hot sauce
- 1 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.
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- salt and pepper, to taste
- 12 oz lump crab meat, drained and picked over for shells
- ¾ cup shredded cheddar cheese, divided
- 2 scallions, thinly sliced (green tops only)
For serving
- gluten free crackers or sliced vegetables, for serving
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease an 8-inch baking dish and set aside.
- 2
In a medium mixing bowl, beat the cream cheese with a hand mixer or rubber spatula until smooth. Add the sour cream, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, Old Bay seasoning, garlic powder, smoked paprika, salt, and pepper, and stir until fully combined.
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