Crab Dip
Classic creamy baked crab dip combining tender lump crab with cream cheese, mayo and sharp cheddar — a warm, cheesy appetizer perfect for parties and family gatherings.
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Servings: 6 –8 servings
Calories: 210kcal
Ingredients
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream or crème fraîche
- 1 cup shredded sharp cheddar cheese divided
- 1/2 cup grated Parmesan cheese
- 8 oz lump crab meat picked over for shells
- 1 small shallot or 2 tbsp finely chopped green onion
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning or paprika + celery salt
- 1/4 tsp cayenne pepper optional
- 2 tbsp chopped fresh chives plus extra to garnish
- Salt and freshly ground black pepper to taste
- 1 tbsp melted butter for topping, optional
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a shallow baking dish.
- In a mixing bowl, beat softened cream cheese until smooth.
- Stir in mayonnaise and sour cream until fully combined and silky.
- Add Dijon, lemon juice, Worcestershire sauce, shallot, and seasonings; mix well.
- Fold in 3/4 cup shredded cheddar, Parmesan, and chopped chives.
- Gently fold in lump crab meat, taking care not to break the lumps.
- Taste and adjust salt, pepper, lemon or spice as needed.
- Transfer mixture to prepared baking dish and smooth the top.
- Sprinkle remaining cheddar over the surface and dot with melted butter if using.
- Bake 15–20 minutes until bubbly and lightly golden on top.
- Broil 1–2 minutes if you want a deeper golden crust—watch closely, then remove and let rest 3–5 minutes before serving.
Nutrition
Calories: 210kcal | Carbohydrates: 3g | Protein: 10g | Fat: 18g