Shore Style Crab Dip Recipe
Maryland Lump Crab, Toasted Baguette, Lemon, Parsley
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Ingredients
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Crab Dip
Toasted Baguette & Garnish
Method
Crab Dip
- 1
Prepare the oven and pan
Preheat the oven to 375°F (190°C). Place a 9-inch ovenproof skillet or shallow baking dish on a baking sheet for easier handling and to catch any overflow.
- 2
Check and gently pick crab
Inspect the lump crab meat for any shells or cartilage and gently pick through with your fingers. Keep the lumps as intact as possible for texture; place crab in a bowl and set aside.
- 3
Mix base ingredients
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, grated Parmesan, and shredded cheddar. Mix until fully combined and smooth, scraping the bowl so there are no lumps of cream cheese.
- 4
Add aromatics and seasonings
Fold in the minced shallot, lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, half (1 tbsp) of the chopped parsley, kosher salt, and black pepper. Taste and adjust seasoning: add up to another 1/4 tsp salt or more lemon if desired.
- 5
Fold in crab
Gently fold the lump crab meat into the cheese mixture, taking care not to break up the lumps. Ensure crab is evenly distributed but remains in visible pieces.
- 6
Transfer and top
Spoon the mixture into the prepared skillet or baking dish, smoothing the top. In a small bowl, combine the melted butter with panko breadcrumbs (if using) and sprinkle evenly over the top. If you prefer a non-crispy top, omit the panko and drizzle the melted butter across the surface and sprinkle a little extra grated Parmesan.
- 7
Bake
Bake in the preheated oven for 18–22 minutes, until the dip is hot and bubbly and the top is lightly golden. If you used panko and want a deeper brown top, switch to broil for 1–2 minutes while watching closely so it does not burn.
- 8
Finish and garnish
Remove from oven and let rest 3–5 minutes. Sprinkle the remaining chopped parsley over the top and squeeze a little fresh lemon juice if desired. Serve warm.
Toasted Baguette & Serving
- 9
Prepare the baguette
While the dip bakes, slice the baguette on a slight bias into 1/2-inch thick slices. Arrange slices in a single layer on a baking sheet.
- 10
Brush and toast
Brush each slice lightly with olive oil on one side. Toast in the oven (you can place them in during the last 6–8 minutes of the dip's bake time) at 375°F (190°C) for 6–8 minutes, or until edges are golden and crisp. For extra garlic flavor, rub the warm toasted side with the halved garlic clove immediately after toasting.
- 11