Ingredients
Scale
For the Crab Dip:
- 8 oz cream cheese, softened to room temperature
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 cup shredded sharp cheddar cheese (or Gruyère), divided
- 1 lb lump crab meat, picked over for shells
- 1-2 teaspoons Old Bay seasoning (adjust to taste)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- ½ teaspoon hot sauce (optional, like Tabasco)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 2 tablespoons grated Parmesan cheese (optional, for topping)
For Serving:
- Crackers, baguette slices, pita chips, or fresh vegetables
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or 9-inch pie dish with cooking spray or butter.
- Mix Creamy Base: In a medium bowl, combine softened cream cheese, mayonnaise, and sour cream. Mix with a spatula or spoon until smooth and well combined. The mixture should be creamy without lumps.
- Add Seasonings: Add ¾ cup of the shredded cheese (reserve ¼ cup for topping), Old Bay seasoning, lemon juice, Worcestershire sauce, minced garlic, hot sauce (if using), and black pepper. Mix until everything is evenly incorporated.
- Fold in Crab: Gently fold the lump crab meat into the mixture, being careful not to break up the crab chunks too much. You want visible pieces of crab throughout the dip, not a paste.
- Transfer to Baking Dish: Spread the crab mixture evenly into the prepared baking dish. Smooth the top with a spatula.
- Add Toppings: Sprinkle the remaining ¼ cup shredded cheese over the top. If using, sprinkle Parmesan cheese over everything for extra golden color and flavor.
- Bake: Bake for 20-25 minutes, until the dip is hot throughout, bubbling around the edges, and golden brown on top. For extra browning, broil for the last 1-2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven and let cool for 5 minutes. Garnish with fresh chopped parsley if desired. Serve hot with crackers, bread, or vegetables.
Notes
- Room temperature cream cheese is essential—cold cream cheese won’t mix smoothly.
- Check crab meat carefully for shell pieces, even if labeled as “picked.”
- Don’t overmix when folding in crab—you want visible chunks, not mashed crab.
- Dip can be assembled up to 24 hours ahead; refrigerate covered, then bake when ready.
- If refrigerated before baking, add 5-10 extra minutes to baking time.
- Leftovers can be refrigerated for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: About ¼ cup
- Calories: 185
- Sugar: 1g
- Sodium: 385mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 75mg