Crab Dip Recipe

Prep oven and pan

Preheat oven to 375°F (190°C). Lightly butter a 1-quart (about 900 ml) baking dish or an 8-inch (20 cm) cast-iron skillet.

Soften cream cheese

If cream cheese is cold, cut into chunks and microwave on medium power for 15–20 seconds or leave at room temperature 20–30 minutes until easily spreadable.

Combine base ingredients

In a medium mixing bowl, beat the softened cream cheese until smooth. Add mayonnaise, sour cream, grated Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, hot sauce (if using), minced garlic, salt, and black pepper. Stir until thoroughly combined and smooth.

Add cheeses and aromatics

Fold in 3/4 cup of the shredded cheddar, the chopped parsley, and sliced scallion whites/greens (reserve a small amount of scallion greens and parsley for garnish). Taste and adjust seasoning (add more lemon, salt, or hot sauce as desired).

Incorporate crab

Gently fold the lump crab meat into the mixture, taking care to keep some lumps intact for texture. Do not overmix, which can break up the lumps.

Transfer and top

Spoon the crab mixture into the prepared baking dish and smooth the top. Sprinkle the remaining 1/4 cup shredded cheddar evenly over the surface for a golden crust.

Bake

Bake in the preheated oven for 20–25 minutes, or until the dip is bubbly and the top is golden brown. If you prefer a more browned top, switch to broil for the last 1–2 minutes—watch carefully to avoid burning.

Finish

Remove from oven and let rest 5 minutes. Sprinkle reserved scallion greens and extra parsley over the top. Serve warm.

Arrange toasted baguette slices or crackers on a platter. Serve the warm crab dip directly in the baking dish or transfer to a serving bowl. Provide lemon wedges alongside for squeezing over individual portions.

Leftovers: cool to room temperature, cover, and refrigerate up to 3 days. Reheat covered in a 325°F (160°C) oven until warmed through, about 15–20 minutes.