Crab Dip Recipe

Prepare crab

Pick over the crabmeat for shells and cartilage, gently breaking up lumps but keeping some larger flakes for texture. Pat dry with paper towels to remove excess moisture.

Blend base

In a medium mixing bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, grated Parmesan, shredded cheddar, Worcestershire, lemon juice, Dijon, hot sauce, salt and pepper. Mix with a rubber spatula or electric mixer on low until uniform and creamy.

Fold in crab

Gently fold the drained crabmeat into the cheese mixture with a spatula so the crab stays in flakes and is evenly distributed. Taste and adjust seasoning (add more lemon, hot sauce, or salt as desired).

Cook aromatics

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and cook until translucent, about 2–3 minutes. Add minced garlic and cook another 30–45 seconds until fragrant, taking care not to brown.

Add spices and herbs

Stir in smoked paprika and cayenne for 15 seconds to bloom the spices. Remove from heat and let cool slightly, then stir in chopped parsley and most of the snipped chives (reserve a small amount for garnish).

Combine with base

Fold the cooled aromatic-spice mixture into the crab-cheese mixture until evenly incorporated.

Preheat

Preheat oven to 375°F (190°C). Lightly butter an 8-inch ovenproof skillet or shallow baking dish, or individual ramekins if making portions.

Top (optional)

If using the breadcrumb topping: in a small bowl combine panko, melted butter and extra grated Parmesan. Sprinkle the panko mixture evenly over the surface of the dip and dust with a little paprika.

Bake

Bake uncovered for 18–22 minutes until the dip is bubbly and the topping is golden. If not using a topping, bake until edges bubble and top is lightly browned, about 15–18 minutes. Alternatively, warm the dip at 350°F (175°C) for 12–15 minutes if it was chilled.

Broil for finish (optional)

For an extra golden top, place under a high broil for 1–2 minutes — watch closely to avoid burning.

Garnish

Remove the dip from the oven and let rest 5 minutes. Sprinkle reserved chives and a little extra chopped parsley over the top. Squeeze a lemon wedge over the dip if desired.

Serve

Serve warm with toasted baguette slices, crackers, or crisp vegetables. Provide additional lemon wedges at the table.

Make-ahead & reheating

The dip can be assembled and refrigerated (covered) up to 24 hours before baking. To reheat leftovers, warm in a 325°F (160°C) oven until heated through, about 12–15 minutes, or microwave in 30-second intervals, stirring between, until warm.