Crab Dip Recipe

Prep and combine base

Preheat oven to 375°F (190°C). In a medium bowl, beat the softened cream cheese until smooth. Stir in mayonnaise and sour cream until evenly combined.

Add the shredded cheddar and grated Parmesan to the cream mixture and fold to combine. Stir in lemon juice, Worcestershire sauce, 1 tablespoon Old Bay, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Gently fold in the lump crab meat, taking care to keep some lumps intact for texture. Transfer the mixture to a shallow, ovenproof baking dish (about 9-inch round or similar). Smooth the top with a spatula.

Toss the corn kernels and diced red and yellow bell peppers with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika and 1/4 teaspoon salt on a rimmed baking sheet or bowl.

Spread the corn and peppers in a single layer on the baking sheet and roast in the preheated 375°F oven for 12–15 minutes (or until edges begin to char slightly), stirring once halfway. Alternatively, sauté in a skillet over medium-high heat for 6–8 minutes until lightly charred.

Remove from heat and let cool 3–4 minutes, then spoon the roasted corn and peppers evenly over the prepared crab dip, leaving a 1/4-inch border so cheese can bubble at the edges.

Bake the assembled dip in the 375°F oven for 18–22 minutes, until the edges are bubbling and the top is lightly golden.

If you want a crisper top, place under a broiler for 1–2 minutes, watching carefully to avoid burning.

Remove the dip from the oven and let rest 3 minutes. Top with the diced heirloom tomatoes and sliced pickled okra.

Sprinkle the extra 1 teaspoon Old Bay evenly over the top and scatter the sliced chives. Serve with lemon wedges on the side for squeezing.

While the dip bakes, increase oven temperature to 400°F (if your oven handles two racks, you can bake chips at the same time on a separate rack). Toss pita triangles with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon Old Bay and 1/4 teaspoon coarse salt until evenly coated.

Arrange pita triangles in a single layer on a baking sheet and bake 8–12 minutes, flipping once, until golden and crisp. Remove and cool slightly; they will further crisp as they cool.

Transfer chips to a serving bowl or arrange around the crab dip for serving.