Hot Baked Crab Dip Recipe
creamy dip with lump crab, aged white cheddar, lemon & garlic crostini
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Ingredients
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Crab Dip
Garlic Lemon Crostini
Method
Crab Dip
- 1
Preheat Oven
Preheat your oven to 375°F (190°C). Grease a medium baking dish (about 1.5 to 2 quarts) with nonstick spray or butter.
- 2
Mix Base Ingredients
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat until smooth and well incorporated.
- 3
Add Flavorings and Cheese
Stir in the shredded aged white cheddar, grated Parmesan cheese, lemon juice, lemon zest, minced garlic, Worcestershire sauce, hot sauce, salt, and black pepper. Mix until fully combined.
- 4
Fold in Crab Meat
Gently fold in the lump crab meat, being careful not to break it up too much to maintain nice chunks in the dip.
- 5
Bake the Dip
Transfer the mixture to the prepared baking dish and spread evenly. Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
- 6
Garlic Lemon Crostini
- 7
Prepare Garlic Oil
In a small bowl, mix the olive oil, minced garlic, lemon zest, and salt.
- 8
Brush Bread
Arrange the baguette slices on a baking sheet. Brush each slice with the garlic lemon oil mixture on one side.
- 9
Toast Crostini
Bake in the preheated oven (375°F/190°C) for 8–10 minutes, or until the edges are golden and the bread is toasted.
- 10
Serve
Remove from oven and let cool slightly before serving alongside the hot baked crab dip.
