Crab Dip Recipe

Name: Cork & Pig Taverns CRAB DIP Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cups fresh lump crab meat (picked over for shells); 8 oz cream cheese, softened; 1 cups sour cream; 0.25 cups mayonnaise; 1 tbsp fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp old bay seasoning (or seafood seasoning); 0.5 tsp hot sauce (such as Crystal or Tabasco); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.25 cups yellow onion, finely minced; 2 cloves garlic, minced (about 2 cloves); 2 tbsp fresh parsley, finely chopped; 2 tbsp green onions (scallions), thinly sliced; 0.5 cups shredded sharp cheddar cheese; 2 tbsp panko breadcrumbs; 1 tsp butter, melted; 0.25 tsp paprika (for garnish); 12 pieces toasted baguette slices, crackers or raw vegetables; 4 pieces lemon wedges (optional)

Inspired by Cork & Pig Tavern

Time40m

Serves6

Make Crab Dip Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Crab Dip Base

1 cups fresh lump crab meat (picked over for shells)

8 oz cream cheese, softened

1 cups Sour cream

1/4 cups Mayonnaise

1 tbsp fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp Dijon mustard

1 tsp old bay seasoning (or seafood seasoning)

1/2 tsp hot sauce (such as Crystal or Tabasco)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Aromatics & Fresheners

1/4 cups yellow onion, finely minced

2 cloves garlic, minced (about 2 cloves)

2 tbsp fresh parsley, finely chopped

2 tbsp green onions (scallions), thinly sliced

Topping (optional)

1/2 cups shredded sharp cheddar cheese

2 tbsp Panko breadcrumbs

1 tsp Butter, melted

1/4 tsp paprika (for garnish)

To Serve

12 pieces toasted baguette slices, crackers or raw vegetables

4 pieces lemon wedges (optional)

Method

Prepare Aromatics

Preheat the oven to 350°F (175°C) if you plan to bake the dip. Finely mince the yellow onion and garlic. In a small skillet over medium heat, add 1 teaspoon neutral oil or butter and sauté the onion until soft and translucent, about 3–4 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Mix the Dip

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

Stir in the cooled sautéed onion and garlic, chopped parsley, and sliced green onions until evenly distributed.

Gently fold in the lump crab meat, being careful to keep some larger chunks intact for texture. Taste and adjust seasoning with additional salt, lemon juice, or hot sauce if needed.

Bake and Finish (optional)

For a warm baked crab dip

Spoon the crab mixture into a shallow ovenproof baking dish (about 8-inch or similarly sized). Smooth the top. If using, sprinkle the shredded cheddar evenly over the surface. In a small bowl combine panko breadcrumbs with melted butter and scatter over the cheese. Bake in the preheated 350°F (175°C) oven until bubbly and golden on top, about 18–22 minutes. If the top needs extra browning, broil 1–2 minutes while watching closely.

For a no-bake chilled dip

Alternatively, transfer the mixture to a serving bowl, cover, and chill at least 1 hour to let flavors meld. Before serving, garnish with a sprinkle of paprika and extra chopped parsley or green onions.

Serve

Serve warm straight from the oven with toasted baguette slices, crackers, or raw vegetables. Provide lemon wedges on the side to squeeze over individual portions if desired.

Storage

Refrigerate leftover dip in an airtight container for up to 3 days. For baked leftovers, reheat in a 325°F (160°C) oven until warmed through, about 10–15 minutes.