Crab Dip with Kelp Pickles

This flavorful Baked Crab Dip is a perfect blend of creamy, savory, and tangy flavors. Featuring tender Wild Alaskan Dungeness crab, tangy Barnacle Foods Kelp Pickles, and zesty lemon, this dip brings a unique coastal twist to your appetizer spread.   

Ingredients 

• 6 oz. cream cheese, softened  
• 3 Tbsp. mayonnaise 
• 3 tsp. Old Bay Seasoning
• 2 oz. (about a ½ cup) chopped Kelp Pickles 
• Zest of 2 lemons 
• 1 (32 oz. pack)  Wild Alaskan Dungeness Crab Snap & Eat, thawed 
• 6 ea. scallions
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Mozzarella cheese
  

• Fresh ground black pepper

Preparations

1. Preheat your oven to 375 F, set a rack in the lower part of your oven. 
2. Remove the thawed crab meat from the packaging and place on a paper towel lined plate to drain any excess moisture. Peel crab meat from crab and set aside in a bowl until ready to mix with the rest of the ingredients.
   
3. In a medium bowl, mix together the cream cheese, mayonnaise, sour cream, Old Bay, Kelp Pickles and lemon zest. Stir until the mixture is soft and smooth. 
4. Thinly slice the scallions, place the sliced white parts in the bowl with the cream cheese. Reserve the green part of the scallions for garnish.  
5. In a small bowl, combine the mozzarella and Monterey Jack cheese. Add a third of the shredded cheeses to the cream cheese mixture. Stir together just until combined. 
6. Gently fold the crab meat into the cheese mixture. Pour mixture into a small baking dish and spread into an even layer. 
7. Sprinkle the remaining shredded cheeses and green onions over the top. Finish with an even sprinkling of black pepper. Place in the lower rack of the oven and bake for 20-25 minutes, until the cheese is melted, bubbling and starting to brown.
8. Carefully remove your dip from the oven and garnish with more freshly cracked black pepper. Serve immediately with your favorite toast or crackers, Barnacle Kelp pickles, lemon wedges and green onions.
9. To brown your crab dip some more, broil on high for 1-2 minutes until the cheese is bubbly and brown.