Ingredients
2 cups all-purpose flour, sifted
¼ tsp salt
½ tsp cayenne pepper
2 (8oz) packages shredded Cheddar cheese, divided
½ 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 ½ Tbsp fresh lemon juice
1 ½ Tbsp horseradish
4 shakes hot sauce
¼ tsp black pepper
2 cups lump crabmeat
Preparation
Preheat oven to 350 degrees F. Lightly grease mini muffin pans.
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.
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.
When chilled, roll out dough to slightly less than ¼ 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.
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.
