Crab Cheddar Baskets Recipe

Name: Crab Cheddar Baskets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour, sifted; 1/4 tsp salt; 1/2 tsp cayenne pepper; 2 (8oz) packages shredded Cheddar cheese, divided; 1/2 cup butter, melted; 6 Tbsp Cold water; 2 (8 oz) packages cream cheese, at room temperature; 4 Tbsp sour cream; 2 Tbsp green onion, finely minced; 1 1/2 Tbsp fresh lemon juice; 1 1/2 Tbsp horseradish; 4 shakes hot sauce; 1/4 tsp black pepper; 2 cups lump crabmeat

Servings: persons

2 cups all-purpose flour, sifted
1/4 tsp salt
1/2 tsp cayenne pepper
2 (8oz) packages shredded Cheddar cheese, divided
1/2 cup butter, melted
6 Tbsp Cold water
2 (8 oz) packages cream cheese, at room temperature
4 Tbsp sour cream
2 Tbsp green onion, finely minced
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp horseradish
4 shakes hot sauce
1/4 tsp black pepper
2 cups lump crabmeat

1
Preheat oven to 350 degrees F. Lightly grease mini muffin pans.
2
In a medium bowl, mix together flour, salt and cayenne pepper. Stir in 6 oz Cheddar cheese and melted butter. (Reserve additional 2 oz of cheese for garnishing baskets) Add cold water, 2 Tbsp at a time until dough comes together. Wrap dough in plastic wrap. Refrigerate for 30 minutes. Meanwhile, prepare crab filling.
3
With an electric mixer, beat cream cheese until softened. Add sour cream, 1-8 oz package cheddar cheese, green onion, lemon juice, horseradish, hot sauce and pepper. Mix until combined. Fold in crab meat.
4
When chilled, roll out dough to slightly less than 1/4 inch thickness. Using a 2-inch round cutter, cut dough into rounds. Using your fingers, slightly flatten and stretch dough into a larger circle, large enough to coat the bottom and sides each mini muffin cup. Press dough into cups. Poke sides and bottom of each cup with a fork.
5
Fill each basket with about 1 Tbsp of the filling. It should be mounding. Sprinkle tops with reserved 2 oz of cheese. Bake for 20 minutes or until baskets are flaky, cheese is melted and crab dip is hot and set. Serve hot.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups all-purpose flour, sifted, 1/4 tsp salt, 1/2 tsp cayenne pepper, 2 (8oz) packages shredded Cheddar cheese, divided, and more.

Yes, Crab Cheddar Baskets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Cheddar Baskets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions