Crab Dip
Warm baked crab dip made with cream cheese, mayonnaise, sour cream, Old Bay, cheddar, and jumbo lump crab; served with bread, crackers, chips, or veggies.
Servings: 6 servings
Ingredients
Ingredients
- 8 ouncepackage cream cheese room temperature
- 1/4 cupmayonnaise
- 1/4 cupsour cream
- 2 clovesgarlic minced
- 1/4 cupchopped green onion
- 1 1/2 teaspoonsOld Bay seasoning
- 1/4 teaspoonsalt*
- 1 teaspoonsWorcestershire sauce
- 1/2 of a lemon juiced
- 1 cupfreshly shredded cheddar cheese divided
- 1/2 teaspoonhot sauce or more, to taste
- 1 poundfresh jumbo lump crab meat
- sourdough bread
- crackers
- tortilla chips
- chopped cold veggies
Instructions
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9" pie dish or a similar-size baking pan (lightly grease it if you like).
- Place the 8-ounce cream cheese (room temperature) in a large mixing bowl. Beat with an electric mixer until smooth and creamy (about 1–2 minutes); alternatively, beat vigorously with a sturdy spoon.
- Add 1/4 cup mayonnaise, 1/4 cup sour cream, 2 minced garlic cloves, 1/4 cup chopped green onion, 1 1/2 teaspoons Old Bay seasoning, 1/4 teaspoon salt, 1 teaspoon Worcestershire sauce, and the juice of 1/2 lemon. Mix until evenly combined.
- Stir in 3/4 cup of the freshly shredded cheddar cheese and 1/2 teaspoon hot sauce (add more to taste if desired). Mix until smooth.
- Gently fold in 1 pound fresh jumbo lump crab meat, being careful not to smash the lumps too much.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top.
- Bake in the preheated oven for about 20 minutes, or until the dip is bubbly and the top is golden. If it needs a little more browning, bake a few minutes longer while watching closely.
- Remove from the oven and let rest 3–5 minutes before serving.
- Serve warm with slices of sourdough bread, crackers, tortilla chips, or chopped cold veggies.
- Store any leftovers covered in the refrigerator for up to 3 days. Rewarm in the microwave before serving.
Equipment
- Oven
- 9-inch pie dish or similar-size baking pan
- Large Mixing Bowl
- Electric mixer (optional)
- Spoon or Spatula
Notes
Cold Crab Dip:prepare dip as instructed, but don't bake (serve it cold).
Crockpot Crab Dip:Add dip to the slow cooker and cook on low for 1-2 hours, until heated through.
Crab Dip in a Bread Bowl:For an extra fun appetizer, bake the crab dip right inside a bread bowl (homemadeor a large round store-bought loaf). Hollow out the bread, leaving about an inch around the inside edges. Fill with crab dip and bake as directed in recipe. Save the removed bread pieces for dipping.
Crockpot Crab Dip:Add dip to the slow cooker and cook on low for 1-2 hours, until heated through.
Crab Dip in a Bread Bowl:For an extra fun appetizer, bake the crab dip right inside a bread bowl (homemadeor a large round store-bought loaf). Hollow out the bread, leaving about an inch around the inside edges. Fill with crab dip and bake as directed in recipe. Save the removed bread pieces for dipping.