Crab Dip

“There are secrets in the sea, and some of them come baked in cheese.”

Crab Dip

A creamy, savory blend of lump crab, rich cheeses, and warming spice, this dip is indulgent without being overwhelming. Served hot and bubbling or chilled and luscious, it’s the kind of dish that disappears faster than you can set it down. Whether spooned onto crostini, scooped with crackers, or eaten in secret straight from the dish, it speaks the language of gatherings, of laughter, of hands reaching for more.

Ingredients

  • 8-ounce package cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 cloves garlic, minced
  • \¼ cup chopped green onion
  • 1 1/2 teaspoons savory hawaij or curry powder or you can substitute old bay seasoning
  • 1/2 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • ½ of a lemon, juiced
  • 1 cup freshly shredded cheddar cheese, divided
  • ½ teaspoon hot sauce, or more, to taste
  • 1-pound fresh jumbo lump crab meat


How The Alchemy Happens


Preheat oven to 350 degrees F.

Add cream cheese to a mixing bowl and beat until smooth.

Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.

Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.

Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.

Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.

Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

🔙 Back to the Kitchen

“Some recipes are meant to be shared—but this one will test your generosity.”