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Hot Crab Dip with Cheddar and Parmesan

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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.

Ingredients

Scale
  • 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

  1. Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a baking dish of similar size.
  2. In a large bowl, beat the cream cheese, sour cream and mayonnaise with a hand mixer or whisk until smooth.
  3. Add the crab, cheddar, Parmesan, garlic, Worcestershire sauce, lemon juice, hot sauce and parsley. Fold gently so the crab stays in pieces.
  4. Season with the paprika, salt and pepper, tasting as you go.
  5. Spread the mixture evenly in the prepared dish.
  6. Bake for 25-30 minutes, until the dip is hot, bubbly and golden on top.
  7. 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.
  8. 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.

Find it online: https://www.receipster.com/joes-crab-shack-crab-dip/