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Hot Crab Dip with Ritz Crackers

Recipe adapted from Stephanie Izard, Little Goat, Chicago

Yield: 12 to 16 servings

Cook Time: 50 minutes


15 garlic cloves

1 to 1½ cups extra-virgin olive oil

2¾ cups cream cheese, at room temperature

½ cup plus 3 tablespoons Kewpie Mayonnaise

2 cups grated white cheddar cheese

1½ tablespoons harissa

1 teaspoon fish sauce

1 teaspoon Worcestershire sauce

1 teaspoon fresh lemon juice

1 teaspoon Frank's Red Hot Sauce

2 cups (about 16 ounces) lump crab meat, picked over for shells

Ritz crackers, for serving


1. Preheat the oven to 350°. In a small saucepan, add the garlic and enough olive oil to completely cover the cloves. Cook over medium-low heat until a paring knife easily slips into the largest clove, 20 to 25 minutes. Use a slotted spoon to transfer the garlic to a plate to cool; reserve the garlic-infused oil to use another time.

2. To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, Kewpie Mayonnaise, cheddar cheese, harissa, fish sauce, Worcestershire, lemon juice, hot sauce and the cooled garlic confit. Mix on medium speed until well combined, then add the crab and mix on medium-low speed until the crab is completely incorporated, 5 to 10 seconds. Use a rubber spatula to transfer the crab mixture to a 9-inch baking dish.

3. Bake the dip until it is golden around the edges and warmed through, 20 to 25 minutes. Remove from the oven and serve warm with Ritz crackers.

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