Common Bond Crab Dip Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly butter or spray a shallow 1-quart baking dish (or individual ramekins) and set aside.

Combine base cheeses

In a medium mixing bowl, beat the softened cream cheese until smooth using a spatula or hand mixer. Add the sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, salt, pepper and optional cayenne. Mix until fully combined and smooth, scraping bowl sides.

Fold in cheeses and herbs

Fold in 3-cheese blend: shredded cheddar, shredded Gruyere, and 1/2 cup Parmesan into the cream cheese mixture until evenly distributed. Stir in chopped parsley and chives, reserving a small pinch of each for garnish.

Incorporate crab

Gently fold the lump crab claw meat into the cheese mixture, taking care to keep some chunks intact. Taste and adjust seasoning with more salt, pepper or lemon if desired.

Assemble and top

Spoon the crab mixture into the prepared baking dish, smoothing the top. Sprinkle the remaining grated Parmesan (2 tbs) evenly over the surface.

Bake

Bake in the preheated oven for 18–22 minutes, until edges are bubbly and top is lightly golden. If you want a more browned top, switch to broil for 1–2 minutes, watching closely to avoid burning.

Finish

Remove from oven and let rest 5 minutes. Garnish with the reserved parsley and chives and a light squeeze of lemon juice over the top.

Prepare baguette

While dip bakes, slice baguette on a diagonal into 1/2-inch thick slices. Brush each side lightly with melted butter. Arrange slices on a baking sheet in a single layer.

Toast baguette

Toast in the oven alongside the dip (or under broiler) for 6–8 minutes, turning once, until golden and crisp. Remove and keep warm.

Prep crudités

Trim and cut carrots, celery, cucumbers and radishes into bite-size sticks or rounds. Arrange on a platter with lemon wedges for squeezing.

Serve

Place the warm crab dip in the center of a serving board or tray. Surround with toasted baguette slices and arranged crudités. Provide small spoons and napkins. Recommend serving immediately while dip is warm and bubbly.