Spicy Crab Dip Recipe

Poach shrimp

Bring a small pot of water to a gentle simmer. Add 1/2 tsp kosher salt. Add the shrimp and poach just until pink and opaque, about 2 minutes. Immediately transfer shrimp to an ice bath to stop cooking. Drain and pat dry, then roughly chop into 1/4–1/2 inch pieces.

Check crab

Inspect lump crab meat for shells and gently flake large lumps into bite-sized pieces, keeping as many larger lumps intact as possible. Pat lightly dry with paper towels to remove excess moisture.

Finely mince the pickled Fresno chilies (remove seeds for less heat if desired) so you have about 2–3 tablespoons. Thinly slice the green onions, separating white and green parts. Zest the lemon and then cut it in half; reserve zest and 1 teaspoon lemon juice for the dip and the other half for serving.

In a medium mixing bowl, combine the softened cream cheese (8 oz), sour cream (1 cup), mayonnaise (1 tbs), grated Parmesan (1 tbs), hot sauce (1 tsp), smoked paprika (1 tsp), Old Bay seasoning (2 tsp), kosher salt (1/2 tsp) and freshly ground black pepper (1/2 tsp). Whisk or beat with a rubber spatula until smooth and homogenous. Stir in the lemon zest and 1 teaspoon lemon juice.

Gently fold the flaked lump crab meat and chopped poached shrimp into the dip base, taking care not to break up the crab lumps. Add the minced pickled Fresnos (about 2–3 tbs) and the white parts of the sliced green onions. Taste and adjust seasoning: add remaining 1 tsp Old Bay, additional hot sauce, salt, or lemon juice as desired.

Preheat the oven to 375°F (190°C). Transfer the crab-shrimp mixture to a shallow ovenproof baking dish (about 9-inch). Sprinkle the top with the remaining 1 tbs grated Parmesan and a light dusting of smoked paprika. Drizzle 1 teaspoon olive oil over the top. Bake until bubbling and slightly golden on top, 15–18 minutes. For a browned crust, place under the broiler 1–2 minutes—watch closely to avoid burning.

While the dip bakes, melt the unsalted butter with the remaining olive oil in a skillet over medium heat. Brush or spread the butter on both sides of each sourdough slice. Grill the slices in the skillet (or on a grill pan) until golden brown and crisp, about 2–3 minutes per side. Alternatively, toast under the broiler 1–2 minutes per side.

Remove the baked dip from the oven. Sprinkle chopped fresh parsley and the green parts of the sliced scallions over the top. Serve immediately with grilled artisan sourdough slices alongside lemon wedges.