Description
A delicious hot crab dip that is perfect for gatherings and parties, baked to perfection with a creamy texture and rich flavors.
Ingredients
Scale
- 16 ounces (454 g) lump crab meat, high-quality
- 1 (8-ounce) (226 g) package cream cheese, full-fat, softened
- ¼ cup (60 ml) sour cream
- ¼ cup (60 ml) mayonnaise, good quality
- 1 cup (113 g) shredded cheddar cheese, freshly shredded
- ½ cup (50 g) shredded Parmesan cheese, freshly grated
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) lemon zest
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) Old Bay seasoning
- ½ teaspoon (1 g) paprika
- 2 teaspoons (10 ml) Worcestershire sauce
- Salt, to taste
- ¼ teaspoon (0.5 g) ground black pepper
- Optional garnish: 1 tablespoon (6 g) finely chopped green onions or chives
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (177°C) to preheat. This ensures even cooking and helps achieve a hot, bubbly finished dip.
- Step 2: Combine Your Ingredients: In a medium bowl, mix the lump crab meat with softened cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, shredded cheddar cheese, shredded Parmesan cheese, salt, and ground black pepper. Stir thoroughly until the mixture is smooth and all ingredients are fully incorporated with no clumps.
- Step 3: Spread into Dish: Transfer the crab mixture into a baking dish, spreading it evenly with a spatula to ensure uniform heating and baking.
- Step 4: Bake Until Bubbly: Place the dish in the preheated oven and bake for 20-25 minutes. Check at 20 minutes; the dip is done when the edges are bubbling and the top has a light golden hue. If not bubbling sufficiently after 20 minutes, continue baking in 5-minute increments until bubbly and slightly golden.
- Step 5: Time to Garnish: Remove the dish from the oven and allow it to cool for a few minutes before garnishing with freshly chopped green onions or chives if desired. This adds color and freshness to the creamy dip.
Notes
- Room Temperature: Cover the hot crab dip tightly with plastic wrap and keep at room temperature for up to 4 hours before serving.
- Refrigeration: Store leftovers in an airtight container and refrigerate at or below 40°F (4°C) for up to 4 days.
- Freezing: Place the dip in a freezer-safe container, seal well, and freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use high-quality lump crab meat for sweetness and delicate texture. Avoid canned crab meat for better flavor and consistency.
- Soften cream cheese fully before mixing to avoid lumps and achieve a smooth, creamy dip.
- Freshly shred the cheddar and Parmesan cheeses for better melting and flavor.
- If the dip tastes too salty, stir in 1 tablespoon (15 ml) sour cream before serving to mellow the flavor.
- If the mixture is too thick, add 1 tablespoon (15 ml) fresh lemon juice to add moisture and brightness just before baking.
- Add a sprinkle of finely chopped chives or green onions right after baking for a fresh color and flavor contrast.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified