Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A close cousin of casseroles, hot dish is a staple on family dinner tables and potlucks across the Midwest United States. This version channels the flavor and fun of a crab boil, with Old Bay seasoning, dashes of Worcestershire and hot sauce, and a hint of lemon, adding layers of flavor to sweet fresh lump crabmeat. Frozen potato tots add crunch to this creamy casserole, making it a hearty and filling dinner.


Credit: Photo by Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey

Recipe Summary test

15 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Arrange tots in a single layer on a rimmed baking sheet lined with aluminum foil. Bake in preheated oven until crisp, about 20 minutes. Transfer to a medium bowl; toss with 1/2 teaspoon of the Old Bay. Do not turn oven off.

  • While tots bake, melt butter in a medium skillet over medium. Add shallots and celery; cook, stirring often, until softened, 5 to 6 minutes. Add vermouth; cook, stirring constantly, until mostly evaporated, about 30 seconds. Remove from heat.

  • Stir together cream cheese, chives, mayonnaise, sour cream, hot sauce, Worcestershire sauce, lemon zest, and remaining 1 1/4 teaspoons Old Bay in a large bowl. Fold in crabmeat and shallot mixture. Spread mixture in a 1-quart gratin baking dish. Top evenly with tots. Bake at 425°F until crab mixture bubbles around the edges, about 15 minutes. Let cool 5 minutes.