Hot Baked Crab Dip Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease a 9-inch (or similar 1.5-2 quart) shallow baking dish with 1 tsp olive oil.

Sauté aromatics

In a small skillet over medium heat, add 1 tsp olive oil (if skillet is dry) and sauté the minced shallot and 2 tsp minced garlic for 1-2 minutes until fragrant and translucent but not browned. Remove from heat and let cool slightly.

Mix base

In a large bowl, beat the softened 8 oz cream cheese until smooth. Stir in 1 cup sour cream, 1 tbsp mayonnaise, 1 tsp Dijon, 1 tsp Worcestershire, 1 tsp hot sauce (if using), 1 tsp lemon zest and 1 tbsp lemon juice until combined and creamy.

Add cheese and aromatics

Fold in 1 cup shredded aged white cheddar, 1 tbsp grated Parmesan, the cooled shallot-garlic mixture, 2 tbsp chopped parsley, and season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning or lemon as needed.

Fold in crab

Gently fold in 12 oz lump crab meat, taking care to pick through for shells and keeping some lumps intact for texture. Combine until evenly distributed but not overly broken up.

Transfer to baking dish

Spoon the crab mixture into the prepared baking dish, smoothing the top with a spatula to an even layer.

Make topping

In a small bowl, combine 1/2 cup shredded aged white cheddar (reserved), 1/4 cup panko breadcrumbs, 1 tsp melted butter, and 1 tbsp minced chives or parsley. Stir to moisten the crumbs evenly.

Top the dip

Evenly sprinkle the breadcrumb-cheese mixture over the prepared crab dip, pressing lightly so it adheres.

Bake

Bake in the preheated 375°F (190°C) oven for 20-25 minutes until the dip is bubbly and the topping is golden brown. For extra browning, place under the broiler 1-2 minutes while watching closely.

Finish

Remove from oven and let rest 5 minutes. Garnish with additional chopped parsley or chives and a light grind of black pepper before serving.

Prepare slices

Arrange 1/4-inch baguette slices on a baking sheet. Brush both sides lightly with 2 tbsp olive oil. Sprinkle 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper evenly over the slices.

Toast

Bake the slices alongside the dip or separately at 375°F (190°C) for 6-8 minutes, turning once, until edges are crisp and lightly golden. Alternatively, toast in a skillet over medium heat 1-2 minutes per side.

Rub with garlic

Immediately after toasting, rub the top of each warm slice with the cut side of 1 garlic clove to impart a gentle garlic flavor. Allow to cool slightly before serving.

Serve

Arrange crostini around the hot baked crab dip and serve warm for dipping.