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Hot Crab Dip With Cream Cheese - A Warm, Crowd-Pleasing Classic

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Cream cheese (8 ounces, softened)
  • Sour cream (1/2 cup) or plain Greek yogurt
  • Mayonnaise (1/4 cup) for richness
  • Lump crab meat (12–16 ounces), drained and picked over for shells
  • Shredded cheese (1 cup): mozzarella, Monterey Jack, or sharp cheddar
  • Parmesan (1/4 cup), grated
  • Green onions (2), finely sliced
  • Garlic (2 cloves), minced
  • Lemon (zest and 1–2 teaspoons juice)
  • Worcestershire sauce (1 teaspoon)
  • Hot sauce (a few dashes), optional
  • Old Bay seasoning (1–2 teaspoons), or a seafood seasoning blend
  • Fresh parsley (2 tablespoons), chopped
  • Salt and black pepper to taste
  • Optional topping: buttered panko breadcrumbs (1/3 cup panko + 1 tablespoon melted butter)
  • Dippers: sliced baguette, crackers, pita chips, celery, or endive

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a small baking dish (about 1–1.5 quarts) or use a cast-iron skillet.
  2. In a mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise. Mix until creamy and no lumps remain.
  3. Stir in garlic, green onions, lemon zest, lemon juice, Worcestershire, hot sauce (if using), Old Bay, and a pinch of salt and pepper. Taste and adjust seasoning.
  4. Fold in the shredded cheese and Parmesan. Reserve a small handful of shredded cheese for the top.
  5. Gently fold in the crab meat. Don’t overmix—you want nice, visible chunks of crab.
  6. Spread the mixture evenly in the baking dish. Top with the reserved cheese. If using panko, toss it with melted butter and sprinkle on top.
  7. Bake for 20–25 minutes, until bubbly around the edges and lightly golden on top. If you want extra color, broil for 1–2 minutes at the end, watching closely.
  8. Remove from the oven. Let it rest for 5 minutes to set, then sprinkle with fresh parsley. Serve warm with your favorite dippers.