Cheesy Hot Crab Dip (Print version)
A warm, creamy Cheesy Hot Crab Dip with lump crab, cheddar, Old Bay, lemon, and a bubbling golden top.
# Ingredients:
For the crab dip
01 -
8 oz (226 g) full-fat brick cream cheese, softened
02 -
1/2 cup (120 g) sour cream
03 -
1/4 cup (55 g) mayonnaise
04 -
1 tablespoon fresh lemon juice
05 -
2 teaspoons Worcestershire sauce
06 -
1 3/4 teaspoons Old Bay seasoning
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon ground mustard
09 -
1-2 teaspoons hot sauce, to taste
10 -
1 lb (450 g) lump crab meat, picked over for shells
11 -
1 1/4 cups (140 g) shredded sharp cheddar cheese, divided
12 -
2 scallions, thinly sliced, plus more for garnish
For serving
13 -
Toasted baguette slices, sturdy crackers, pita chips, celery sticks, or pretzel crisps
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 1-quart baking dish, 8-inch skillet, or small casserole dish.
02 -
In a medium bowl, stir the softened cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, Old Bay, garlic powder, ground mustard, and hot sauce until smooth.
03 -
Add the crab meat, 1 cup of the cheddar, and the scallions. Fold gently with a spatula so the crab stays in visible pieces.
04 -
Spread the mixture into the prepared dish and smooth the top. Sprinkle with the remaining 1/4 cup cheddar.
05 -
Bake for 22-26 minutes, until the dip is hot in the center and bubbling around the edges. For more color, broil for 1-2 minutes, watching closely.
06 -
Let the dip rest for 5 minutes. Garnish with extra scallions and serve warm with bread, crackers, chips, or vegetables.
# Good to know:
01 -
Best served warm while the cheese is melted and scoopable.
02 -
Assemble up to 24 hours ahead and bake just before serving.
03 -
If baking from chilled, add 3-5 minutes to the cook time.