Description
This hot crab dip is everything an appetizer should be—rich, cheesy, and loaded with flavor. Tender lump crab meat is folded into a creamy blend of cheeses, spices, and a touch of lemon to keep it bright. Whether you’re entertaining or just indulging, this dip delivers serious wow factor.
Ingredients
1½ pounds lump crab meat, drained well
2 (8 oz) blocks cream cheese, softened
1 cup sour cream
½ cup mayonnaise
2 cups shredded sharp cheddar cheese (reserve ½ cup for topping)
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1½ teaspoons Old Bay seasoning
½ teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh chives (plus more for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or two smaller ones.
In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
Add lemon juice, Worcestershire sauce, garlic powder, dry mustard, Old Bay, cayenne (if using), and 1½ cups of cheddar. Mix well.
Gently fold in the crab meat and chives, keeping some larger crab pieces intact for texture.
Spoon mixture into the baking dish, smooth the top, and sprinkle with the remaining cheddar.
Bake for 25–30 minutes, until bubbly and golden brown on top.
Garnish with fresh chives and serve hot with crackers, toasted bread, or veggies.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner