Restaurants›Pearl Tavern›Blue Crab Dip Recipe

Blue Crab Dip Recipe

Inspired by Pearl Tavern
Time45m
Serves6

Cream Cheese, Crispy Naan Bread

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Ingredients

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Crab Dip

Topping & Serve

Method

Crab Dip

1

Prep

Preheat oven to 375°F (190°C). If your crab is refrigerated, pat it dry with paper towels and pick through for shells. Finely mince the shallot and chop the parsley and chives (reserve chives for garnish).

2

Blend base

In a medium mixing bowl, beat the softened cream cheese with a hand mixer or wooden spoon until smooth. Add sour cream, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay, hot sauce (if using), salt, and black pepper. Mix until well combined and smooth.

3

Add cheeses & aromatics

Fold in the grated Parmesan and shredded gruyère (or cheddar), the minced shallot, and the chopped parsley. Mix gently to combine.

4

Add crab

Gently fold the lump blue crab meat into the cream cheese mixture, taking care not to break up the lumps too much. Taste and adjust seasoning if needed.

5

Assemble in baking dish

Spoon the crab mixture into a shallow ovenproof baking dish (about 9-inch round or similar capacity). Smooth the top with a spatula.

6

Top and bake

Sprinkle the buttered panko breadcrumbs evenly over the top, then scatter the extra grated cheese. Bake at 375°F (190°C) for 18–22 minutes, until the dip is bubbling around the edges and the top is golden. For a crispier, browned top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

7

Finish

Remove from oven and let rest 5 minutes. Garnish with sliced chives and an extra pinch of chopped parsley if desired.

Crispy Naan Bread

8

While the dip bakes, prepare the naan. Preheat a skillet over medium-high heat or prepare an oven sheet if baking. Brush each naan piece lightly with olive oil and sprinkle with a pinch of sea salt.

9

Skillet method: Cook each naan for 1–2 minutes per side until warmed and slightly crisp with charred spots. Oven method: Place brushed naan on a baking sheet and bake at 400°F (200°C) for 6–8 minutes until crisp edges form. For extra crunch, after heating, cut into triangles and return to oven for 2–3 minutes or toast under broiler briefly.

10

Serve warm alongside the crab dip for scooping. Leftover warmed naan can be wrapped and kept warm in a towel until ready to serve.