Hot Crab Laverbread Cheesy Dip with Sour Cream
A warm, creamy dip combining fresh or tinned crab meat with cream cheese, cheddar, and Welsh laverbread. Seasoned with lemon zest, Worcestershire, and Captain Cat's Mor Seasoning, then baked until golden. Serve hot with crackers, bread, or crisps for a rich, umami-forward appetizer.
Ingredients
- 1 cups cream cheese
- ¼ cups sour cream
- 2 tbsp mayonnaise
- 1 cups cheddar cheese
- 1 tbsp laverbreadnori paste0.5:1umami
stronger seaweed flavor
- ½ tsp Captain Cat's Mor Seasoning
- ½ lemon, zest and juice
- Worcestershire sauce, dash(optional)
- ½ tsp salt
- ¼ tsp white pepper
- 1 lb crab meat, fresh or tinnedshrimp1:1protein
texture and flavor change significantly
- cheese, sprinkle, optional smoked(optional)
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine cream cheese, sour cream, mayo, cheddar cheese, laverbread, Captain Cat's Mor Seasoning, lemon zest, lemon juice, Worcestershire sauce, salt, and white pepper in a large bowl until fully combined.
- 3
Transfer mixture to a small casserole dish.
- 4
Top with additional cheese if desired, optionally including smoked cheese.
- 5
Dust with Captain Cat's seasoning.
- 6
Bake for around 25 minutes until heated through and golden on top.
- 7
Serve hot with crackers, bread, or crisps.
Tips
Smoked cheese adds depth to the topping.
Monitor oven closely in final minutes to prevent over-browning.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently to avoid separation.
Prepare mixture and store unbaked up to 24 hours. Bake when ready to serve.
Serve immediately while hot, with crackers, bread, or crisps on the side.
Common Mistakes
Do not overbake; check at 20 minutes to avoid drying and over-browning.
Do not skip mixing thoroughly; ensures even seasoning distribution.
Substitutions
Dairy-Free Swaps
General Alternatives
stronger seaweed flavor