Crab Dip It Recipe
Top any steak with our creamy cheese Jumbo Lump crabmeat sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cheese Sauce
To Serve (optional)
Method
Prepare Sauce Base
- 1
Soften and combine cheeses
In a medium bowl, beat the softened cream cheese with the mayonnaise and sour cream until smooth and homogenous using a hand mixer or whisk. Scrape down the sides to ensure no lumps remain.
- 2
Add cheeses and seasonings
Stir in the grated Parmesan and shredded sharp cheddar until evenly distributed. Add the Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix until combined.
Cook Aromatics & Finish
- 3
- 4
- 5
Fold in crab and herbs
Gently fold in the jumbo lump crabmeat and the chopped parsley, being careful to keep lumps of crab intact. Taste and adjust seasoning with a pinch more salt, pepper, or Old Bay as desired.
- 6
Warm through
Transfer the mixture to a small ovenproof dish if you plan to bake or use a saucepan for stovetop service. Warm gently: for oven, broil on high for 2–3 minutes until top is lightly golden (watch closely) — this will melt and slightly brown the cheese. For stovetop, warm over very low heat, stirring frequently, until heated through, about 3–5 minutes. Do not over-stir to avoid breaking up crab lumps.
- 7
Finish and serve
Sprinkle smoked paprika (optional) and chopped chives or extra parsley over the top. Serve immediately spooned over steaks or on the side with lemon wedges to squeeze over. Leftovers can be refrigerated in an airtight container for up to 2 days; rewarm gently before serving.