Travel Channel asked Adam Richman for a spicy crab dip recipe and he delivered. Get Adam's recipe below.
2 (8-oz.) packages of whipped cream cheese (Temp-tee works best), softened
1/2-lb. flaked crab meat, drained (chopped)
1/2 cup diced red bell pepper
1/2 cup diced white onion
1/4 cup of cayenne pepper sauce (prefer Frank's Red Hot Sauce). 1/3 cup of you like heat.
3-tbsp. minced green onion
1-tbsp. prepared horseradish
1 and 1/2 tbsp. garlic powder
1-2-oz. shredded Parmesan
2-tbsp. Panko Breadcrumbs (can substitute with potato chips or cornflakes)
Heat oven to 375-degrees. Beat cream cheese until smooth. Stir in crab meat, bell pepper, Frank's Red Hot Sauce, onion, garlic powder and horseradish.
Spread mixture into a 9-inch. pie plate. Sprinkle with parmesan and Panko Breadcrumbs to make the crunchy topping.
Bake for 20 minutes or until hot. Serve with crackers or vegetables.