Hot Baked Crab Dip* Recipe

Prep oven and crab

Preheat oven to 375°F (190°C). Pat the lump crab meat dry with paper towels and pick through to remove any shells or cartilage; set aside.

Mix base

In a medium bowl, beat the softened cream cheese with a fork or spatula until smooth. Stir in sour cream and mayonnaise until fully combined and creamy.

Season and combine

Add the Dijon mustard, Worcestershire sauce, minced garlic, lemon zest, lemon juice, hot sauce (if using), salt, and black pepper to the cream mixture. Stir until evenly incorporated.

Fold in crab and cheese

Gently fold in the lump crab meat, 1 cup shredded aged white cheddar, grated Parmesan, and chopped chives, taking care not to break up the crab lumps. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Assemble for baking

Transfer the crab mixture into a 1 to 1.5-quart ovenproof baking dish and smooth the top. Drizzle the melted butter over the surface and sprinkle the remaining 1/4 cup shredded cheddar evenly on top.

Bake

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

Finish and garnish

Remove from oven and let rest 5 minutes. Sprinkle additional chopped chives and optional chopped parsley over the top before serving.

While the dip bakes, arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil and sprinkle with sea salt.

Toast the slices in the oven alongside the dip (or in a separate oven at the same temperature) for 6–9 minutes, flipping once halfway, until crisp and golden.

Remove toasted slices from the oven. Immediately rub the cut side of each halved garlic clove over the warm toasts to impart a subtle garlic flavor. Lightly zest lemon over the crostini and, if desired, brush with a little extra olive oil.

Arrange crostini on a serving board alongside the hot baked crab dip for scooping. Garnish crostini with chopped parsley if using.