Description
A luscious and flavorful dip featuring lump crab meat mixed with cream cheese, sour cream, and a blend of seasonings, baked to perfection.
Ingredients
Units
Scale
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon grated white onion
- 12 ounces lump crab meat
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/2 lemon, juiced
- 2 tablespoons finely chopped fresh parsley
- A few dashes of hot sauce (optional)
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Base: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir until smooth and creamy.
- Add Seasonings: Mix in the shredded cheddar cheese, grated onion, Old Bay seasoning, Worcestershire sauce, lemon juice, chopped parsley, hot sauce (if using), and black pepper. Stir until well combined.
- Fold in Crab: Gently fold in the lump crab meat, being careful not to break up the pieces too much.
- Bake: Transfer the mixture to a small baking dish and spread evenly. Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly.
- Serve: Remove from the oven and let it cool slightly. Serve warm with crackers, baguette slices, or fresh vegetables.
Notes
- Crab Meat: Fresh lump crab meat is preferred for its flavor and texture. If using canned crab meat, ensure it’s well-drained and picked over for any shell fragments.
- Make-Ahead: Prepare the dip up to the baking step, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 2-3 hours, stirring occasionally, until heated through.