Description
This Crab Dip Cheese Ball is a creamy, savory appetizer featuring lump crab meat blended with sharp cheddar cheese, cream cheese, and flavorful seasonings. Rolled in chopped nuts and served with crackers or vegetables, it’s perfect for parties and gatherings.
Ingredients
Scale
Cheese Ball Base
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup lump crab meat, drained and picked over
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 green onions, finely chopped
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
Coating and Serving
- 1/2 cup chopped pecans or walnuts (for coating)
- Crackers or vegetables, for serving
Instructions
- Mix Cream Cheese and Mayonnaise: In a mixing bowl, combine the softened cream cheese and mayonnaise. Use a hand mixer or a spatula to blend until smooth and creamy.
- Add Remaining Ingredients: Add the shredded sharp cheddar cheese, lump crab meat, Dijon mustard, Worcestershire sauce, lemon juice, chopped green onions, fresh parsley, garlic powder, and black pepper to the mixture.
- Fold Ingredients Together: Gently fold all the ingredients together until well combined. Be careful not to break up the crab meat too much to maintain some lumps for texture.
- Shape the Cheese Ball: Place the mixture onto a large piece of plastic wrap or parchment paper. Shape it into a ball or a log, then wrap it tightly.
- Chill to Firm Up: Refrigerate the cheese ball for at least 2 hours, or until firm. This helps flavors meld and makes it easier to handle.
- Coat with Nuts: Unwrap the cheese ball and roll it in chopped pecans or walnuts, pressing lightly to adhere the nuts to the surface.
- Serve: Transfer the cheese ball to a serving platter. Serve with an assortment of crackers and fresh vegetables for dipping.
Notes
- Ensure crab meat is well-drained to avoid a watery dip.
- For a spicier twist, add a pinch of cayenne pepper or hot sauce.
- This cheese ball can be made a day ahead for convenience.
- Store leftovers covered in the refrigerator and consume within 3 days.
- Chopping nuts finely will help them adhere better and create a nice texture.
