Spicy Crab Dip Recipe

Cook and chop shrimp

Bring a medium pot of salted water to a gentle boil. Add the shrimp and cook until opaque and firm, about 2 minutes. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, pat dry and roughly chop into 1/2-inch pieces.

Check crab

Inspect the lump crab meat for any shells; gently break up large chunks so there are bite-sized pieces while keeping some lumps intact for texture. Refrigerate until assembly.

Preheat oven to 400°F (200°C). Arrange sourdough slices on a baking sheet. Brush each slice lightly with melted butter on both sides. Toast in the oven until golden and crisp, 6–8 minutes, flipping once halfway. Remove and keep warm. Alternatively grill slices on a hot grill or grill pan for 1–2 minutes per side.

Preheat oven to 375°F (190°C) if you will bake the finished dip. In a large mixing bowl, beat the softened cream cheese with a rubber spatula until smooth. Stir in sour cream and mayonnaise until fully combined and creamy.

Add shredded cheddar and grated Parmesan to the base. Fold in minced garlic, minced shallot, diced pickled Fresno chiles (reserve a small pinch for garnish), sliced green onions (reserve some for garnish), Old Bay, smoked paprika, hot sauce, lemon juice, kosher salt, and black pepper. Mix thoroughly so seasoning is evenly distributed.

Gently fold in the chopped cooked shrimp and lump crab meat, taking care not to overwork the crab to preserve lumps. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Transfer the dip mixture to a shallow oven-safe baking dish (about 9-inch or equivalent). Smooth the top and sprinkle the extra shredded cheddar evenly over the surface.

Bake in preheated 375°F (190°C) oven until hot and bubbling and the top is lightly golden, about 18–22 minutes. If you prefer a browned top, broil for an additional 1–2 minutes watching carefully to avoid burning.

Remove dip from oven and let rest 3–5 minutes. Sprinkle reserved diced Fresno, remaining sliced green onion, chopped parsley, and a squeeze of lemon over the top. Serve hot with toasted sourdough slices and lemon wedges on the side.

If you prefer a chilled dip: omit baking step and chill assembled dip for at least 1 hour to let flavors meld. Serve cold with toasted sourdough.