Hot Crab Dip Recipe

Prepare oven and dish

Preheat oven to 375°F (190°C). Lightly grease a 1-quart (or similar) oven-safe baking dish or small cast-iron skillet.

Check crab and shred: Inspect lump crab meat for shells and pick through carefully. Gently break larger pieces into bite-size chunks so you still have visible crab pieces in the dip.

Mix base ingredients: In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or hand mixer on low until smooth and fully blended.

Add seasonings and cheeses: Stir in the grated Parmesan, shredded sharp cheddar, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, hot sauce (if using), salt, and black pepper until evenly distributed.

Fold in crab and green onions: Gently fold the lump crab meat and 3/4 of the sliced green onions into the cheese mixture, reserving the remaining green onions for garnish. Avoid overmixing so crab pieces remain intact.

Transfer to baking dish and top: Spoon the mixture into the prepared baking dish and smooth the top. Sprinkle the optional grated Monterey Jack or mozzarella evenly over the surface for an extra gooey top.

Bake: Place the dish on a middle rack and bake for 20–25 minutes, until the center is bubbly and the top is lightly golden. If you want a browned top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Finish and garnish: Remove from oven and let rest 3–5 minutes. Sprinkle the reserved green onions and optional chopped parsley over the top before serving.

Prepare bread slices: Arrange the sliced baguette on a rimmed baking sheet in a single layer.

Make garlic butter: In a small bowl, combine the melted butter, olive oil, minced garlic, salt, and pepper.

Brush and bake: Brush the top of each bread slice with the garlic butter mixture. Bake in the same 375°F (190°C) oven for 8–10 minutes, or until golden and crisp. For extra crispness, flip slices halfway through baking.

Optional broil: If you prefer a more toasted finish, broil the bread 1–2 minutes after baking—watch carefully to avoid burning.

Serve: Arrange croutons on a platter around the hot crab dip. Use croutons to scoop the dip. Leftover croutons can be stored in an airtight container for 2 days.