Spicy Crab Dip - Bentall Recipe

Preheat the oven to 375°F (190°C). If using a small shallow baking dish or cast-iron skillet, lightly butter it with 1 tsp butter.

Flake the lump crab meat into a bowl, removing any shells. Pat gently with paper towel to remove excess moisture; set aside.

Finely mince the onion, garlic, and jalapeño. Shred the cheddar if not pre-shredded. Chop chives or parsley and set aside.

In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add the minced onion and cook, stirring, until softened and translucent, about 3–4 minutes.

Add the minced garlic and jalapeño and cook for 30–45 seconds more until fragrant. Remove from heat and let cool slightly.

Combine Dairy

In a medium mixing bowl, beat the softened cream cheese with a rubber spatula or electric mixer until smooth. Fold in the sour cream and mayonnaise until fully combined and creamy.

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

Add the cooked aromatics (onion/garlic/jalapeño), the lump crab meat, Old Bay seasoning, smoked paprika, cayenne, hot sauce, kosher salt and black pepper. Fold gently so the crab stays in chunks but everything is evenly combined.

Stir in the fresh lemon juice and most of the chopped chives or parsley, reserving a tablespoon for garnish. Taste and adjust seasoning (add more hot sauce or cayenne for heat, more salt/pepper to balance).

Transfer the mixture to the prepared baking dish or cast-iron skillet and smooth the top. Sprinkle the optional extra 1/2 cup shredded cheddar evenly over the surface.

Bake in the preheated oven until bubbly and starting to brown around the edges, about 18–22 minutes. For a golden top, switch to broil for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 3–5 minutes. Sprinkle the reserved chopped chives or parsley over the top and drizzle any melted butter from the skillet edge over the dip if desired.

Serve warm with toasted baguette slices or crackers. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a 325°F (160°C) oven until warm.