Hot Crab Dip / Chips Recipe

Preheat

Preheat the oven to 375°F (190°C). Lightly butter or spray a shallow 9-inch ovenproof skillet or baking dish.

If the crab meat has large lumps or shells, gently pick through and break into bite-size pieces. Pat dry with paper towels to remove excess moisture.

In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or sturdy whisk.

Add the mayonnaise, sour cream, Dijon mustard, lemon juice, minced garlic, Old Bay seasoning, hot sauce (if using), kosher salt and black pepper. Mix until fully combined and smooth.

Fold in the grated cheddar, Monterey Jack, and 2 tablespoons of the Parmesan until evenly distributed.

Gently fold the crab meat and chopped shrimp into the cheese mixture, taking care not to break up the crab lumps excessively. Stir in the sliced green onions, reserving a teaspoon for garnish.

In a small bowl, combine the panko breadcrumbs, melted butter and the extra 2 tablespoons Parmesan. Mix so crumbs are evenly coated.

Spoon the crab and shrimp mixture into the prepared skillet or baking dish and smooth the top with a spatula.

Evenly sprinkle the panko-Parmesan mixture over the top of the dip.

Bake in the preheated oven for 20–25 minutes, until the filling is bubbling at the edges and the topping is golden brown. If you want a more deeply browned crust, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle the reserved green onion and chopped parsley over the top. Squeeze a little lemon juice across the surface if desired.

Arrange the tangler chips on a serving platter or place the entire skillet in the center for communal dipping.

Serve hot with lemon wedges on the side. Encourage diners to scoop the warm crab and shrimp dip onto chips or toast.

Leftovers: cool to room temperature, cover and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes.