Fixe Crab Hot Dip Recipe

Preheat and prep dish

Preheat the oven to 375°F (190°C). Lightly grease a 1.5-quart (or similar) oven-safe baking dish with butter or neutral oil.

If your cream cheese is not soft, microwave it in 10-second intervals until just softened but not melted so it will fold smoothly into the other ingredients.

Combine base ingredients

In a large bowl, use a rubber spatula or electric hand mixer on low to combine the softened cream cheese, sour cream, mayonnaise, Dijon mustard, and Worcestershire sauce until smooth and homogenous.

Add cheeses and seasoning

Fold in the shredded cheddar, Monterey Jack, grated Parmesan, Old Bay seasoning, hot sauce, kosher salt, and black pepper. Mix until evenly distributed; the mixture will be thick.

Incorporate aromatics and crab

Gently fold in the minced shallot, minced garlic, chopped parsley, chopped chives, lemon juice, and the picked-over lump crab meat. Be careful not to break up the crab lumps too much — distribute them evenly so you get good bites of crab in the finished dip.

Assemble topping

In a small bowl, stir together the panko breadcrumbs and melted butter until the crumbs are evenly coated. Mix in the extra 1/2 cup shredded cheddar.

Transfer the crab mixture into the prepared baking dish, smoothing the top with a spatula. Evenly sprinkle the buttered panko and extra cheddar over the surface.

Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the topping is golden brown. If you want a more deeply browned top, broil on high for 1–2 minutes while watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with the chopped parsley and serve with lemon wedges for squeezing over individual servings.

Serve warm with toasted baguette slices, pita chips, crackers, or vegetable crudités. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F (175°C) oven until warmed through.