Spicy Crab Dip Recipe

Prepare and cook shrimp

Bring a small pot of salted water to a gentle boil. Add shrimp and cook 1-2 minutes, until just opaque and pink. Drain and immediately transfer to an ice bath to stop cooking. Pat shrimp dry and chop coarsely into 1/2-inch pieces.

Check crab

Gently pick through the lump crab meat to remove any shells. Pat crab dry with paper towels and keep chilled until ready to fold into the dip.

Finely mince the onion and garlic. Thinly slice chives. Finely chop the pickle fresnos. Sweat the onion and garlic: heat 1 teaspoon olive oil in a small skillet over medium heat, add minced onion and cook 2-3 minutes until translucent, add garlic and cook another 30 seconds. Remove from heat and let cool slightly. This mellows raw bite while retaining brightness.

Preheat oven to 375°F (190°C). In a medium bowl, beat the room-temperature cream cheese with a hand mixer or sturdy spatula until smooth. Add sour cream and mayonnaise and mix until fully combined and silky.

Fold in grated cheddar and Monterey Jack, mixing just until even.

To the cream cheese mixture, add the cooled onion/garlic, chopped shrimp, lump crab meat, chopped pickle fresnos, chives, hot sauce, smoked paprika, Old Bay, lemon juice, kosher salt, and black pepper. Gently fold to combine, trying not to break up the crab lumps. Taste and adjust seasoning or hot sauce as needed.

Transfer the crab mixture to a shallow oven-safe baking dish (about 9-inch or similar). Sprinkle a light additional pinch of cheddar on top if desired for browning.

Bake in the preheated oven for 18-22 minutes, until the dip is bubbling at the edges and lightly golden on top. For a browned crust, switch oven to broil for 1-2 minutes watching carefully to avoid scorching.

Remove from oven and let rest 5 minutes before serving. Garnish with an extra sprinkle of chives and a light dusting of smoked paprika.

While the dip bakes, prepare the grilled sourdough: preheat a grill pan or outdoor grill to medium-high. Brush both sides of sourdough slices lightly with melted butter and a little olive oil. Grill or toast slices 1-2 minutes per side until crisp and marked. Keep warm in a low oven (200°F / 95°C) if needed.

Serve the hot Spicy Crab Dip with grilled sourdough slices and lemon wedges on the side for squeezing over each bite.