Hot Crab Dip
Ingredients
- 8 oz lump crab meat, drained well
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper to taste
- 3/4 cup shredded sharp cheddar cheese
- 2 tbsp grated Parmesan cheese
- Optional: pinch of paprika or a few dashes of hot sauce
Instructions
- Preheat your oven to 375°F and get out a small baking dish, around 8x8 inches or similar.
- In a mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir until smooth with no lumps remaining.
- Add Old Bay seasoning, Worcestershire sauce, lemon juice, garlic powder, and onion powder. Stir to combine and taste for seasoning.
- Gently fold in the drained crab meat, keeping some larger pieces intact for texture.
- Spread the mixture evenly into your baking dish.
- Scatter the shredded cheddar and Parmesan evenly over the top.
- Bake for 18–22 minutes until the edges are bubbling and the cheese on top is melted and golden.
- Let the dip rest for 5 minutes before serving. Serve warm with crackers, toasted bread, or sliced vegetables.
Notes
Make sure to drain your crab meat thoroughly before mixing — excess liquid is the most common reason this dip turns out thin instead of creamy and scoopable.