Crab Dip
A warm, cheesy, and creamy seafood appetizer made with real lump crab, cream cheese, and a hint of garlic, baked to bubbly perfection.
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise Duke's or Hellmann's recommended
- 1 cup sharp cheddar cheese shredded, divided
- 1/2 cup mozzarella cheese shredded
- 2 tsp fresh lemon juice adds brightness
- 1 tsp Worcestershire sauce enhances umami
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- 1/2 tsp Old Bay seasoning or substitute Cajun seasoning
- 8 oz lump crab meat drained and picked over
- 2 scallions thinly sliced, for garnish
- 1 small jalapeño seeded and diced, for a touch of heat
Instructions
- Preheat the oven to 375°F and prepare a 9-inch baking dish or small cast-iron skillet.
- Beat the cream cheese until smooth. Add sour cream, mayonnaise, lemon juice, Worcestershire sauce, and garlic powder, mixing well.
- Stir in cheddar, mozzarella, then fold in the crab meat and jalapeño if using.
- Transfer the mixture to the baking dish, top with cheese, and bake for 20-25 minutes until bubbly and lightly browned.
- Let the dip rest, garnish with scallions, and serve hot with crackers, bread, or veggies.
Notes
Store leftovers in the refrigerator for up to 3 days. Make-ahead friendly by prepping a day in advance and chilling before baking.
Love this recipe?Follow us at @thenandnowspace for more