Baked Crab & Aged White Cheddar Dip Recipe
creamy dip with crab, aged white cheddar, olive oil ciabatta, lemon
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Ingredients
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Dip
Toast
Method
Dip
Preheat and prepare crab
Preheat the oven to 375°F (190°C). Gently pick through the lump crab meat and remove any shells; pat dry with paper towels and set aside in a bowl.
Soften and mix base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a hand mixer or whisk until smooth and homogenous, about 1–2 minutes.
Add flavorings and cheese
Fold in 1 3/4 cups of the shredded aged white cheddar, lemon zest, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, Old Bay seasoning, salt, and black pepper. Mix until evenly distributed.
Incorporate crab and chives
Gently fold the crab meat and chopped chives into the cheese mixture, taking care not to break up large lumps of crab. Taste and adjust seasoning with additional salt or lemon juice if desired.
Assemble for baking
Transfer the dip into a shallow 1.5–2 quart ovenproof baking dish or a cast-iron skillet, spreading to an even layer. Sprinkle the remaining 1/4 cup shredded aged white cheddar over the top. Drizzle 1 teaspoon olive oil evenly over the surface to help browning. If using, mix the panko breadcrumbs with the grated Parmesan and sprinkle evenly over the top for a crisp crust.
Bake
Bake in the preheated oven until the dip is bubbly around the edges and the top is golden, 18–22 minutes. For a deeper golden crust, place under the broiler for 1–2 minutes, watching closely to prevent burning.
Toast
Prepare ciabatta
While the dip bakes, arrange ciabatta slices on a baking sheet. Brush each slice lightly with the extra-virgin olive oil and sprinkle with the kosher salt.
Toast
Place the baking sheet in the oven with the dip for the last 8–10 minutes of bake time, or toast separately under the broiler 1–2 minutes per side until golden and crisp. Watch closely to avoid burning.
Serve
Arrange the warm toasted ciabatta around the baked crab and aged white cheddar dip. Serve immediately with lemon wedges for squeezing over the dip or toast.