Description
A creamy and flavorful Crab Dip Cheese Ball, perfect for parties and gatherings, featuring lump crab meat, sharp cheddar, and a crunchy nut coating.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup lump crab meat, drained and picked over for shells
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh lemon juice
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup crushed pecans or walnuts (for coating)
- Crackers or vegetable sticks (for serving)
Instructions
- In a large mixing bowl, add the softened cream cheese and beat until smooth and creamy (1-2 minutes).
- Add the shredded sharp cheddar cheese and gently fold in the lump crab meat, being careful not to break it up too much.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and lemon juice. Pour this mixture into the large bowl and stir until well combined.
- Fold in the chopped green onions and parsley.
- Scoop the mixture out and form it into a ball shape. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- After chilling, unwrap the cheese ball and roll it in crushed pecans or walnuts, pressing gently to adhere.
- Transfer to a serving platter, garnish if desired, and serve with crackers or vegetable sticks.
Notes
- For a finer nut coating, use a food processor to crush the pecans or walnuts.
- This cheese ball can be made ahead of time and stored in the refrigerator or freezer for later use.
- Prep Time: 20 minutes
- Cook Time: 0 minutes