Crab Dip Recipe

Preheat and prepare baking dish

Preheat oven to 375°F (190°C). Lightly butter or spray a shallow 1 to 1.5-quart ovenproof baking dish (or individual ramekins).

Mix base cheeses and seasonings

In a large mixing bowl, beat the softened cream cheese with a rubber spatula or electric mixer until smooth. Add the sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, smoked paprika, black pepper, and kosher salt. Mix until fully combined and smooth, scraping the bowl sides.

Fold in cheeses and aromatics

Fold in the grated Parmesan, shredded cheddar, shredded mozzarella, and chopped green onions. Stir just until evenly distributed; avoid overworking to keep the mixture light.

Add crab carefully

Gently fold in the jumbo lump crab meat, taking care to keep lumps intact. Taste a small amount and adjust seasoning (add up to another 1/4 tsp salt or more lemon juice if desired).

Transfer and top

Spoon the crab mixture into the prepared baking dish and smooth the top. Brush the surface lightly with melted butter and sprinkle the extra grated Parmesan evenly over the top for a golden finish.

Bake until bubbly

Bake in the preheated oven for 18–22 minutes, until the dip is bubbling around the edges and the top is lightly golden. If you want a browned top, place under the broiler for 1–2 minutes—watch closely to prevent burning.

Garnish

Remove from oven and let rest 3–5 minutes. Sprinkle chopped fresh parsley and an additional light dusting of smoked paprika or black pepper, if desired.

While the dip bakes, arrange sliced baguette on a baking sheet and warm in the oven for 4–6 minutes until crisp but not hard. Arrange crudités on a platter.

Serve the warm crab dip straight from the baking dish with toasted baguette rounds and crisp crudités for scooping and sharing. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a 325°F (160°C) oven until warmed through.