Spicy Crab Dip Recipe

Cook prawns

Pat prawns dry. In a medium skillet over medium heat, add 1 tsp olive oil (from finishing) and sauté prawns 1–2 minutes per side until just pink and opaque. Remove from heat and let cool slightly, then roughly chop into 1/2-inch pieces.

Check crab meat for shells and pick through to ensure lump pieces are intact. Gently fold chopped prawns into crab meat and set aside in a bowl.

Preheat oven to 375°F (190°C). Lightly grease an oven-safe baking dish (about 1 to 1.5 quart) with butter.

In a large mixing bowl, combine softened cream cheese and mayonnaise. Use a spatula or hand mixer on low to beat until smooth and homogenous.

Stir in sour cream, grated cheddar, grated pepper jack, minced garlic, chopped pickled Fresno chiles, the white parts of the green onions (reserve greens for garnish), lemon juice, hot sauce, smoked paprika, Old Bay, salt, and black pepper. Mix until evenly distributed.

Fold the crab-and-prawn mixture into the cheese base gently so as not to break up the crab lumps. Taste and adjust seasoning with additional salt, hot sauce, or lemon as desired.

Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the optional extra grated cheddar evenly over the surface for a cheesy crust.

Bake in the preheated oven for 18–22 minutes until bubbly and the top is lightly golden. If you want a more browned top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

While the dip bakes, arrange sourdough slices on a baking sheet. Brush each slice lightly with olive oil and a tiny smear of softened butter. Season lightly with a pinch of salt and pepper.

Place the bread in the oven during the last 8–10 minutes of the dip's baking time (or broil 1–2 minutes) and toast until edges are crisp and golden.

Remove dip and bread from oven. Sprinkle chopped green onion tops and chopped parsley over the baked dip for freshness.

Serve the spicy crab dip hot with grilled artisan sourdough slices alongside for scooping.