Make this rich, creamy, and cheesy hot crab dip for your next gathering. It is simple to prepare and perfect as a crowd-pleasing party appetizer.
Author:mayathompson
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 grated Parmesan cheese
1/4 cup grated sharp cheddar cheese
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup shredded Monterey Jack cheese (for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie plate or small baking dish.
In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until the base is smooth.
Stir in the Parmesan cheese, cheddar cheese, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper. Mix well to combine all seasonings.
Gently fold in the lump crab meat. Be careful not to break up the crab meat too much; you want some texture remaining.
Transfer the crab mixture to your prepared baking dish and spread it evenly.
Sprinkle the Monterey Jack cheese over the top of the dip.
Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
Let the dip rest for 5 minutes before serving warm with crackers, toasted baguette slices, or fresh vegetables.
Notes
For make-ahead convenience, prepare the dip mixture completely (up to step 4), cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
Serve this ultimate crab dip with sturdy crackers, tortilla chips, or celery sticks for dipping.
If you prefer a spicier dip, add 1/4 teaspoon of cayenne pepper along with the other seasonings.