Hot Crab & Cheese Dip Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly butter or spray a shallow 9-inch (or similar capacity) ovenproof baking dish (about 1 to 1.5 quarts).

Prepare crab

Check the lump crab meat for shells and pick through gently. In a medium bowl, break larger lumps into bite-size pieces, being careful not to pulverize the crab.

Soften cream cheese

If the cream cheese is cold, microwave it in a microwave-safe bowl for 10–15 seconds or leave at room temperature until soft enough to whisk smoothly.

Mix base

In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, Old Bay seasoning, black pepper, and lemon juice. Whisk until smooth and fully incorporated.

Add cheeses and aromatics

Fold in the shredded Monterey Jack, shredded sharp cheddar, grated Parmesan, and the white parts of the sliced green onions. Stir until evenly distributed through the creamy base.

Fold in crab

Gently fold the prepared lump crab meat into the cheesy mixture, keeping some chunks intact for texture. Taste and adjust seasoning with a pinch more Old Bay or lemon juice if desired.

Transfer to baking dish

Spoon the crab and cheese mixture into the prepared baking dish, smoothing the top with a spatula.

Prepare topping (optional)

In a small skillet over medium heat, melt the unsalted butter. Add the panko breadcrumbs and toast for 1–2 minutes until golden, stirring constantly. Remove from heat and stir in a tablespoon of the sliced green onions. Sprinkle the toasted crumbs evenly over the dip.

Bake

Bake in the preheated oven for 18–22 minutes, until the dip is hot and bubbly and the top is lightly golden. If you prefer a more browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Garnish and serve

Remove from oven and let rest 3–5 minutes. Sprinkle with chopped fresh parsley or chives and the remaining green onion greens. Serve warm with corn tortilla chips for dipping.