Crab Dip
This crab dip is the appetizer I reach for whenever I need something that looks fancy but takes almost no effort. Sweet lump crab meat gets folded into a rich, tangy cream cheese base, topped with cheddar, and baked until it's bubbly around the edges.
Equipment
- Large mixing bowl
- 9 inch baking dish or cast iron skillet
- Box grater (optional) if shredding your own cheese
- Silicone spatula
- Measuring cups and spoons
- Oven
Ingredients
- 16 ounces cream cheese 454g, softened
- 1/2 cup mayonnaise 120g
- 1/2 cup sour cream 120g
- 1 pound lump crab meat 454g, drained and picked over for shells
- 1 1/2 cups shredded sharp cheddar cheese 170g, divided
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice 15ml
- 1 tablespoon Worcestershire sauce 15ml
- 2 teaspoons Old Bay seasoning plus more for topping
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper optional
- 2 green onions thinly sliced
- salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease your 9 inch baking dish or cast iron skillet with butter or nonstick spray and set aside.
- In a large mixing bowl, add the softened cream cheese, mayonnaise, and sour cream. Stir together until completely smooth with no lumps of cream cheese remaining.
- Add the minced garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, ground mustard, and cayenne pepper, if using. Stir until fully incorporated and uniform in color. Taste and adjust with salt and black pepper as needed.
- Add 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for the top. Gently fold in the lump crab meat and sliced green onions, being careful not to break up the crab pieces too much.
- Spread the crab mixture evenly into your prepared baking dish. Sprinkle the reserved 1/2 cup of shredded cheddar cheese evenly over the top and add a light dusting of extra Old Bay seasoning.
- Place the baking dish in the preheated oven and bake for 22 to 25 minutes, until the edges are bubbling and the cheese on top is melted and lightly golden. For a deeper golden top, broil for the last 1 to 2 minutes, watching closely.
- Remove the dip from the oven and let it rest for about 5 minutes. Sprinkle the chopped fresh parsley over the top and serve warm straight from the baking dish alongside your favorite dippers.
Notes
- Make sure your cream cheese is fully softened before mixing to avoid lumps.
- Pick through the crab meat carefully for any bits of shell or cartilage.
- Don't overmix once the crab is added, since it breaks the pieces apart.
- Use freshly shredded cheese instead of pre shredded for a smoother melt.
- Let the dip rest for a few minutes after baking so it sets slightly.
- Taste before baking since it's much easier to adjust seasoning at that stage.
- Make ahead: mix everything together and store covered in the fridge for up to a day before baking. Add a few extra minutes to the bake time since it will be starting cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, about 10 to 15 minutes, or microwave individual portions in 30 second bursts.
- Freezing is not recommended, since the cream cheese and mayonnaise can separate once thawed.
- Variations: swap half the cheddar for pepper jack, add hot sauce for extra heat, stir in chopped artichoke hearts, top with crushed buttery crackers before baking, or skip the oven and serve it cold as a chilled crab dip.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 4gProtein: 15gFat: 24gSaturated Fat: 12gCholesterol: 90mgSodium: 620mgSugar: 2g
Tried this recipe?Let us know how it was!