Crab Dip / Chips Recipe

Prepare oven and dish

Preheat the oven to 375°F (190°C). Choose a shallow ovenproof baking dish or small cast-iron skillet about 8 inches across (or individual ramekins). Lightly grease the dish with a little olive oil or nonstick spray.

Soften and mix base

In a medium mixing bowl, use a rubber spatula or electric hand mixer on low to beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, grated Parmesan, shredded cheddar, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, Old Bay, salt, and pepper. Mix until fully combined and homogenous, scraping the bowl so there are no lumps.

Fold in crab and chives

Gently fold in the lump crab meat and 2 tablespoons of thinly sliced chives with a spatula, taking care not to break up the crab lumps too much. Taste and adjust seasoning with a little more salt, pepper, or lemon if desired.

Transfer and top

Spoon the crab mixture into the prepared baking dish, smoothing the top. Sprinkle an additional tablespoon of shredded cheddar and a light dusting (about 1/2 teaspoon) of Old Bay over the surface. Drizzle the teaspoon of olive oil evenly over the top to encourage browning.

Bake until bubbly

Bake in the preheated oven for 18–22 minutes, until the dip is bubbling around the edges and the top is lightly golden. If you want a more pronounced browned top, place under the broiler on high for 1–2 minutes—watch carefully to prevent burning.

Finish and garnish

Remove from oven and let rest for 5 minutes. Sprinkle the remaining chopped chives over the hot dip and serve warm with lemon wedges alongside the chips or crostini.

Arrange sturdy potato chips on a serving platter or in bowls. If using baguette slices or crostini, toast them: brush slices lightly with olive oil and toast in a 400°F (200°C) oven for 6–8 minutes, flipping once, until crisp and golden.

Serve immediately with the warm crab dip. Squeeze lemon wedges over individual portions if desired and sprinkle extra chives on the chips or crostini as a visual garnish.

Leftovers: cool the dip, cover, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes, or microwave in short bursts stirring between intervals.