Spicy Crab Dip - Bentall Recipe

Prepare oven

Preheat oven to 375°F (190°C). Lightly grease a 1.5- to 2-quart ovenproof dish or a shallow cast-iron skillet.

In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or whisk so there are no lumps.

Stir in the mayonnaise and sour cream until the mixture is creamy and homogenous.

Fold in the shredded cheddar and grated Parmesan until evenly distributed.

Gently fold in the lump crab meat, taking care to keep some lumps intact for texture. Remove any visible cartilage or shell fragments before folding in.

To the bowl with the base mixture, add the Dijon mustard, Worcestershire sauce, hot sauce, sriracha, Old Bay, smoked paprika, garlic powder, black pepper, and kosher salt.

Mix thoroughly, tasting and adjusting heat and salt as desired. Add an extra 1/2 tsp hot sauce or 1/4 tsp Old Bay if you prefer more bite.

Fold in the thinly sliced green onions (reserve a tablespoon of green parts for garnish) and the chopped cilantro or parsley.

Add the lemon juice and optional lemon zest, stirring to combine. The lemon brightens the flavors and balances the richness.

Transfer the crab dip mixture to the prepared baking dish and smooth the top with a spatula.

In a small bowl, combine the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the panko mixture evenly over the top of the dip, then scatter the extra shredded cheddar over the breadcrumbs.

Bake in the preheated oven for 18–22 minutes, until the dip is bubbling at the edges and the top is golden brown. If you want a deeper brown crust, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let the dip rest for 5 minutes. Garnish with the reserved green onion slices and an extra sprinkle of chopped cilantro or parsley.

Serve warm with toasted baguette slices, crackers, or celery sticks. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a 350°F (175°C) oven until warmed through.