Crab & Parmesan Dip Recipe

Soften and combine cheeses

Set the 8 oz softened cream cheese on the counter for 30 minutes if not already soft. In a medium mixing bowl, beat the cream cheese with sour cream (1 cup), mayonnaise (1 tbs) and 3 tbs grated Parmesan until smooth and fully combined and slightly fluffy, about 1–2 minutes with a hand mixer or vigorous whisking.

Fold in crab

Gently fold the picked-over lump crabmeat (10 oz) into the cheese mixture with a rubber spatula, taking care to keep larger lumps intact. Do not overmix.

Cook aromatics

Warm a small skillet over medium heat and add 2 tbs unsalted butter. When melted and foamy, add the finely minced shallot (1 each) and sauté until translucent, about 2–3 minutes. Add the minced garlic (2 cloves) and cook until fragrant, about 30 seconds to 1 minute. Remove from heat and let cool 1–2 minutes.

Season the dip

Stir the sautéed shallot and garlic into the crab and cheese mixture. Add 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp hot sauce (optional), 1 tsp sea salt, 1 tsp freshly ground black pepper, 2 tbs chopped fresh parsley and 1 tbs chopped chives (optional). Fold until evenly distributed and taste; adjust seasoning with additional salt, pepper or lemon juice as needed.

Prepare topping

If you prefer a warm, slightly crisp top, preheat oven to 375°F (190°C). In a small bowl, toss 2 tbs panko breadcrumbs with 1 tbs olive oil and 2 tbs additional grated Parmesan. Scatter this mixture evenly over the top of the dip. Alternatively, for a no-bake version skip the breadcrumbs and extra Parmesan.

Bake the dip (optional)

Transfer the dip to a shallow ovenproof baking dish (about 1 to 1.5 quart). Smooth the top and bake in preheated oven until bubbly and the topping is golden, 15–20 minutes. If you prefer just warmed through, bake 10–12 minutes. For a broiled finish, broil 1–2 minutes watching closely to avoid burning.

Serve chilled or warm

If serving chilled, chill the dip in the refrigerator at least 30 minutes to let flavors meld; bring to room temperature before serving. If baked, let rest 5 minutes. Garnish with a sprinkle of extra grated Parmesan (2 tbs), a pinch of chopped parsley and serve with lemon wedges (2 each) and 24 toasted baguette slices or crackers.

Optional crisping of bread

To make toasted baguette slices: preheat oven to 350°F (175°C). Arrange slices on a baking sheet, brush lightly with olive oil, and toast 6–8 minutes until golden. Serve immediately.