Crab Dip Recipe

Prepare ingredients

Remove cream cheese from the refrigerator and let it sit at room temperature for 20–30 minutes so it softens slightly. If using lump crab from the refrigerator, pick through for shells and drain any excess liquid; gently pat dry with paper towels.

Sauté aromatics (optional step for deeper flavor)

In a small skillet, heat butter and olive oil over medium heat until shimmering. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Remove from heat and let cool slightly.

Mix base

In a medium mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, grated Parmesan, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Use a rubber spatula or handheld mixer on low to beat until smooth and uniform.

Incorporate cheeses and seasoning

Fold in the shredded sharp cheddar, sautéed garlic with butter/oil, chopped parsley, salt, and black pepper. Taste the mixture and adjust seasoning — add up to another 1/4–1/2 tsp salt or a pinch more Old Bay if desired.

Add crab

Gently fold the lump crab meat into the cream-cheese mixture, taking care to keep some lumps intact for texture. Do not overmix, about 6–8 gentle folds.

Transfer to baking dish

Preheat oven to 350°F (175°C). Spoon the crab mixture into a shallow 1-quart (approx.) ovenproof baking dish or a small cast-iron skillet, smoothing the top. Sprinkle the top with remaining 1 tbsp shredded cheddar (if desired) and a light dusting of paprika for color.

Bake

Bake in the preheated oven for 20–25 minutes until the dip is bubbly around the edges and the top is lightly golden. If you prefer a more browned top, place under the broiler for 1–2 minutes watching carefully to avoid burning.

Garnish and serve

Remove from oven and let rest 5 minutes. Sprinkle with chopped chives or extra parsley. Serve warm with toasted baguette slices, crackers, pita chips, or vegetable sticks.

Make-ahead and storage

This dip can be assembled up to 24 hours ahead (cover and refrigerate) — bring to room temperature and bake as directed, adding a few extra minutes if cold from the fridge. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat in a 325°F (160°C) oven until warmed through.