Hot Crab Dip with Cheddar and Parmesan
A whole pound of lump crab goes into this dip, and that generous amount is what keeps it tasting of seafood rather than just cheese. The base is a smooth mix of cream cheese, sour cream and mayonnaise, beaten together first so there are no lumps to chase later. Then the crab, sharp cheddar, Parmesan, minced garlic, a spoonful of lemon juice, Worcestershire, a little hot sauce and chopped parsley get folded in.
Folding is the word to remember. Stir hard and the lumps of crab break down into shreds; turn the mixture over gently with a spatula and you still find whole pieces when you scoop. Season with paprika, salt and pepper, spread it in a 9-inch pie dish, and bake at 350°F until the top bubbles and turns golden, 25 to 30 minutes.
Baguette slices brushed with olive oil toast on a sheet in the same oven during the last few minutes. I would choose them over crackers, because they are sturdy enough for a thick dip and the crisp edges hold up to a big scoop. Give the dish a few minutes out of the oven before serving, since the center stays very hot. Anyone who likes heat can add more hot sauce or a pinch of cayenne.
For the rest of the spread, browse my appetizers for a crowd.
PrintHot Crab Dip with Cheddar and Parmesan
Lump crab folded into a creamy, cheesy base with garlic, lemon and a little hot sauce, baked until bubbly and served with toasted baguette slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 lb lump crab meat, picked over for shells
- 1 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1/2 tsp hot sauce (adjust to taste)
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1 baguette, sliced (for serving)
- Olive oil (for toasting bread)
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a baking dish of similar size.
- In a large bowl, beat the cream cheese, sour cream and mayonnaise with a hand mixer or whisk until smooth.
- Add the crab, cheddar, Parmesan, garlic, Worcestershire sauce, lemon juice, hot sauce and parsley. Fold gently so the crab stays in pieces.
- Season with the paprika, salt and pepper, tasting as you go.
- Spread the mixture evenly in the prepared dish.
- Bake for 25-30 minutes, until the dip is hot, bubbly and golden on top.
- Meanwhile, brush the baguette slices lightly with olive oil and toast them on a baking sheet in the oven for 5-7 minutes, until golden and crisp.
- Let the dip cool for a few minutes, then serve warm with the toasted baguette.
Notes
For more heat, add extra hot sauce or a pinch of cayenne pepper.
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