Description
Cheesy Hot Crab Dip is a warm, creamy appetizer combining succulent lump crab meat with a rich blend of cream cheese, mozzarella, Parmesan, and flavorful seasonings. Perfectly baked until golden and bubbly, it’s ideal for parties or holiday gatherings served with toasted baguette slices, crackers, or fresh veggies.
Ingredients
Scale
Cheese & Dairy
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings & Flavorings
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon juice
- Salt and black pepper to taste
Produce
- 1/2 cup finely chopped green onions
- Chopped parsley or extra green onions for garnish (optional)
Seafood
- 8 ounces lump crab meat (picked over for shells)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip evenly and thoroughly.
- Mix Base Ingredients: In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, Old Bay seasoning, garlic powder, and lemon juice. Mix until smooth and creamy to ensure well-blended flavors.
- Add Cheeses and Aromatics: Stir in the shredded mozzarella, grated Parmesan, and finely chopped green onions. This adds texture, flavor, and richness to the dip.
- Fold in Crab Meat: Gently fold the lump crab meat into the mixture carefully, to maintain the crab’s chunky texture. Season with salt and black pepper to taste.
- Prepare for Baking: Transfer the mixture evenly into a small baking dish or oven-safe skillet.
- Bake: Bake in the preheated oven for 20–25 minutes or until the dip is bubbly and lightly golden on top.
- Optional Broil: For an extra golden crust, broil the dip for the last 2–3 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from oven, garnish with chopped parsley or additional green onions if desired, and serve warm with toasted baguette slices, crackers, or fresh vegetables.
Notes
- You can use fresh, canned, or thawed frozen lump crab meat depending on availability.
- Add a dash of hot sauce or chopped jalapeños for a spicy variation.
- This dip can be prepared ahead of time and refrigerated, then baked when ready to serve.
