Crab Dip
Easy baked crab dip with lump crab meat, cream cheese, and savory seasonings. Perfect warm appetizer ready in 45 minutes with simple ingredients.
Equipment
- mixing bowl
- oven
- baking dish
- electric mixer
- whisk
- spatula
- rubber spatula
- measuring cups
- measuring spoons
- cutting board
- knife
- wire rack
Ingredients
Crab Dip Base
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 pound lump crab meat picked over for shells
- 1/4 cup finely chopped green onions plus more for garnish
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper freshly ground
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 dash hot sauce optional
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8x8-inch baking dish or a 1.5-quart oven-safe dish with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Using an electric mixer on medium speed, or a sturdy whisk or spatula, beat the ingredients until the mixture is completely smooth and creamy, with no lumps of cream cheese remaining.
- To the cream cheese mixture, add the Old Bay seasoning, garlic powder, freshly ground black pepper, fresh lemon juice, and Worcestershire sauce. If desired, incorporate a dash or two of your favorite hot sauce. Mix thoroughly until all these seasonings are evenly distributed throughout the base.
- Gently fold in the picked-over lump crab meat and the finely chopped green onions. Use a rubber spatula to avoid breaking up the delicate crab lumps too much, aiming to preserve their texture in the finished dip.
- Stir in 1/4 cup of the shredded Monterey Jack cheese and 1/4 cup of the shredded sharp cheddar cheese until just combined throughout the dip. Do not overmix.
- Transfer the entire crab dip mixture into your prepared baking dish, spreading it evenly from edge to edge with a spatula. Sprinkle the remaining 1/4 cup Monterey Jack cheese and 1/4 cup sharp cheddar cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the dip is actively bubbling around the edges and the cheese on top is beautifully melted and lightly golden brown. The center should be hot through.
- Carefully remove the hot dish from the oven and allow the crab dip to rest on a wire rack for 5 minutes before serving. This brief rest allows the dip to set slightly and become easier to scoop. Garnish with additional finely chopped green onions, if desired, and serve warm with your favorite crackers, toasted baguette slices, or fresh vegetable sticks.
Notes
Garnish with additional finely chopped green onions and serve warm with crackers, toasted baguette slices, or fresh vegetable sticks.