Hot Crab Dip Recipe

Name: Purple Parrot Grill Beach Haus & Biergartens Hot Crab Dip Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz lump crab meat; 8 oz cream cheese (softened); 1 cups sour cream; 0.5 cups mayonnaise; 1 cups shredded Monterey Jack cheese; 0.25 cups grated Parmesan cheese; 6 oz canned artichoke hearts (drained, chopped); 2 each green onions (thinly sliced); 1 tsp minced garlic (or garlic paste); 1 tbs fresh lemon juice; 1 tbs Old Bay seasoning; 0.5 tsp Worcestershire sauce; 0.5 tsp hot sauce (optional); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs unsalted butter (melted, for topping); 0.5 cups extra shredded Monterey Jack (for melting on top); 1 tbs chopped fresh parsley; 8 oz tortilla chips; 2 each lemon wedges

Inspired by Purple Parrot Grill Beach Haus & Biergarten

Time40m

Serves6

creamy lump crab dip with melted jack cheese, artichokes, old bay, served with tortilla chips

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Ingredients

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Dip

12 oz lump crab meat

8 oz cream cheese (softened)

1 cups Sour cream

1/2 cups Mayonnaise

1 cups shredded Monterey Jack cheese

1/4 cups Grated Parmesan cheese

6 oz canned artichoke hearts (drained, chopped)

2 each green onions (thinly sliced)

1 tsp minced garlic (or garlic paste)

1 tbs fresh lemon juice

1 tbs Old Bay seasoning

1/2 tsp Original Worcestershire Sauce

1/2 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs unsalted butter (melted, for topping)

Garnish & Serve

1/2 cups extra shredded Monterey Jack (for melting on top)

1 tbs chopped fresh parsley

8 oz tortilla chips

2 each lemon wedges

Method

Dip

Prep

Preheat oven to 375°F (190°C). Lightly butter or spray a 1-quart (or similar) ovenproof baking dish. Drain artichoke hearts well and chop into small pieces. Gently pick through crab meat to remove any shells and large cartilage; keep lumps intact as much as possible.

Make base

In a medium bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, minced garlic, lemon juice, Worcestershire sauce, hot sauce (if using), Old Bay seasoning, salt, and black pepper. Stir until a smooth, homogenous mixture forms.

Fold ingredients

Fold the chopped artichoke hearts, sliced green onions (reserve a small pinch for garnish), 1 cup shredded Monterey Jack, and 1/4 cup grated Parmesan into the cream cheese mixture. Gently fold in the lump crab meat, being careful to keep some lumps intact; do not overmix.

Assemble

Transfer the mixture to the prepared baking dish, smoothing the top. Sprinkle the reserved 1/2 cup shredded Monterey Jack evenly over the top. Drizzle the melted butter lightly over the cheese layer to promote browning.

Bake

Bake in the preheated oven for 18–22 minutes, until the dip is bubbling around the edges and the top is golden and melted. If you want a more deeply browned top, place under the broiler for 1–2 minutes, watching closely to avoid burning.

Garnish & Serve

Remove the dip from the oven and let rest for 3–5 minutes. Sprinkle chopped fresh parsley and the reserved sliced green onions over the top. Serve hot with tortilla chips and lemon wedges on the side for squeezing over individual bites.