Description
A rich and creamy baked crab dip loaded with sweet lump crab meat, sharp cheddar, parmesan, and classic seasonings, inspired by Joe’s Crab Shack and perfect for sharing.
Ingredients
8 oz cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1 cup sharp cheddar cheese, shredded
1/4 cup parmesan cheese, grated
1 lb lump crab meat, drained and picked through
3 green onions, thinly sliced
2 cloves garlic, minced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper (adjust to taste)
1 tablespoon fresh lemon juice
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat the softened cream cheese, mayonnaise, and sour cream until smooth and creamy.
- Mix in the shredded cheddar, grated parmesan, minced garlic, Old Bay seasoning, Worcestershire sauce, cayenne pepper, lemon juice, salt, and black pepper until well combined.
- Gently fold in the lump crab meat and sliced green onions, keeping the crab in large chunks.
- Transfer the mixture to a 1-quart baking dish or 9-inch pie plate and smooth the top. Sprinkle extra cheese on top if desired.
- Bake for 25–30 minutes, until hot and bubbling around the edges.
- Broil for 1–2 minutes to achieve a lightly golden top.
- Remove from oven, garnish with fresh parsley, and let rest for 5 minutes before serving.
Notes
Drain crab meat thoroughly to prevent excess moisture.
Do not overbake to maintain a creamy texture.
Assemble ahead and refrigerate before baking if needed.
Reheat gently to avoid drying out the dip.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 95mg
