This recipe gives you a creamy, cheesy hot crab dip, perfect as a crowd-pleasing party appetizer. Bake it until it is golden and bubbly for an easy yet impressive dish.
Author:zoe-thompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:8 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound lump crab meat, picked over for shells
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded sharp cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie plate or a small oven-safe baking dish.
In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until the base is smooth.
Stir in the lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper. Mix until everything is combined.
Gently fold in the lump crab meat. Be careful not to break up the lumps too much; you want texture.
Stir in 3/4 cup of the cheddar cheese and all of the Monterey Jack cheese into the crab mixture.
Spread the mixture evenly into your prepared baking dish.
Top the dip with the remaining 1/4 cup of cheddar cheese and the grated Parmesan cheese.
Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly golden brown.
Let the dip rest for 5 minutes before serving hot with your choice of dippers.
Notes
Serve this hot crab dip with toasted baguette slices, sturdy crackers, tortilla chips, or fresh vegetable sticks like celery and carrots.
For a Maryland style flavor, increase the Old Bay seasoning to 1 1/2 teaspoons.
If you want a richer flavor, you can substitute 1/4 cup of the mayonnaise with cream cheese.