Hot Crab Dip Recipe

Preheat oven

Preheat the oven to 375°F (190°C). Lightly butter a 1-quart (or similar size) ovenproof baking dish or cast-iron skillet.

Pat the jumbo lump crab meat dry with paper towels, remove any visible cartilage shells, and set aside in a bowl.

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the very finely diced onion and sauté until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

In a large mixing bowl, beat the softened cream cheese until smooth (use a whisk or electric mixer). Stir in the mayonnaise until fully incorporated and creamy.

Add the shredded cheddar, shredded gruyère, and 1 tablespoon grated parmesan to the cream cheese mixture and fold to combine.

Stir the sautéed onion and garlic (including any butter in the skillet) into the cheese mixture.

Add the Worcestershire sauce, Dijon mustard, hot sauce (if using), Old Bay seasoning, freshly ground black pepper, kosher salt, and lemon juice. Mix thoroughly and taste; adjust seasoning if needed.

Gently fold in the jumbo lump crab meat, taking care to keep lumps intact. Ensure crab is evenly distributed but avoid overmixing so lumps remain recognizable.

Spoon the crab-cheese mixture into the prepared baking dish or skillet, smoothing the top with a spatula.

If using the optional topping: in a small bowl, combine panko breadcrumbs, 1 tablespoon melted butter, and 1 tablespoon extra grated parmesan. Sprinkle evenly over the top of the dip.

Bake in the preheated oven until the center is hot and the top is bubbly and golden, about 20–25 minutes. If you want a deeper golden crust, place under the broiler for 1–2 minutes—watch closely to prevent burning.

Remove from the oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top before serving.

Serve warm with crackers, toasted baguette slices, pita chips, or vegetable crudités.