Ingredients:

  • 8 oz cream cheese, full fat, softened and cubed
  • 1/2 cup full fat mayonnaise
  • 1/4 cup full fat sour cream (or Greek Yogurt)
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 Tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 2 tsp Old Bay Seasoning
  • 1/2 tsp hot sauce (e.g., Tabasco)
  • 1 lb lump crab meat, well-drained and patted dry
  • 2 Tbsp spring onions (scallions), finely sliced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Cheddar or Monterey Jack cheese
  • Pinch of smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9-inch pie dish or shallow ovenproof casserole dish.
  2. Carefully inspect the lump crab meat for shell fragments. Gently pat the crab meat completely dry using paper towels and set aside.
  3. In a mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Cream them together with a spatula until completely smooth, ensuring no lumps remain.
  4. Add the Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, Old Bay seasoning, and hot sauce to the cream mixture. Stir thoroughly until all seasonings are evenly incorporated.
  5. Gently fold the drained crab meat and the sliced spring onions into the creamy base. Use a light hand to mix just enough to coat the crab without breaking up the lumps.
  6. Transfer the mixture to the prepared baking dish, levelling the surface slightly. Combine the shredded Cheddar and Parmesan cheese and sprinkle evenly over the top of the dip. Finish with a dusting of smoked paprika.
  7. Bake for 20–25 minutes, or until the top is golden brown and the edges are actively bubbling. The internal temperature should reach at least 165°F (74°C).
  8. Remove from the oven and let the hot Crab Dip rest on a wire rack for 5 minutes before serving piping hot with toasted baguette slices or crudités.