Make this rich, warm, and cheesy hot crab dip. It uses a cream cheese base and Old Bay seasoning for a simple appetizer perfect for parties or game days.
Author:amyrosewood
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 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
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning, plus more for topping
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or a small oven-safe skillet.
In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth.
Stir in the lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper until fully incorporated.
Gently fold in the Monterey Jack cheese, cheddar cheese, and the lump crab meat. Mix just enough to combine; avoid breaking up the crab meat too much to keep the texture nice.
Spread the mixture evenly into your prepared baking dish.
If using, sprinkle the top evenly with the grated Parmesan cheese and a light dusting of extra Old Bay seasoning.
Bake for 20 to 25 minutes, or until the dip is heated through and bubbly around the edges.
Let the hot crab dip rest for 5 minutes before serving warm with crackers, toasted baguette slices, or vegetable sticks.
Notes
For a richer flavor, you can substitute half of the mayonnaise with softened cream cheese.
If you need a make ahead party appetizer, prepare the dip mixture completely, cover it, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking straight from the refrigerator.
Use high-quality lump crab meat for the best texture in this crowd pleasing dip.