River 128's Lobster Crab Dip Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (or equivalent) shallow baking dish or a cast-iron skillet (about 1 to 1 1/2 quarts).

Inspect the crab and lobster meat for any shell fragments and gently flake the crab into large pieces so it retains texture. Pat lobster meat lightly with paper towel if moist.

In a large mixing bowl, beat the room-temperature cream cheese until smooth. Add sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, Old Bay, salt, and black pepper. Mix until fully combined and smooth.

Fold in shredded cheddar, grated Parmesan, chopped parsley, and chives until evenly distributed.

Gently fold in the crab and lobster meat, trying not to overwork the pieces. Taste and adjust seasoning with a pinch more salt, pepper, or lemon juice if needed.

Spoon the mixture into the prepared baking dish and smooth the top into an even layer, leaving about 1/2 inch from the rim.

In a small bowl, combine the panko breadcrumbs, melted butter, grated Parmesan, lemon zest, chopped parsley, garlic powder, salt, and black pepper. Mix until the crumbs are evenly moistened and clump slightly when pressed.

Evenly sprinkle the crumb mixture over the top of the prepared crab-lobster mixture, pressing gently so it adheres.

Place the baking dish on a sheet pan (to catch any drips) and bake in the preheated oven for 20–25 minutes, until the dip is bubbly around the edges and the topping is golden brown. If the topping needs extra browning, broil on high for 1–2 minutes while watching closely to avoid burning.

While the dip bakes, prepare the pita: preheat a second oven rack or toaster oven to 400°F (200°C) or heat a skillet over medium heat. Toss pita rounds with olive oil to coat lightly.

Arrange pita rounds in a single layer on a baking sheet and toast in the oven 6–8 minutes, flipping once, until crisp and golden. Alternatively, toast in a skillet 2–3 minutes per side until golden and puffed. Remove and keep warm.

When the dip is done, remove from the oven and let rest 5 minutes. Sprinkle extra chopped parsley and an optional squeeze of lemon over the top.

Serve the dip hot with toasted pita rounds and lemon wedges on the side. Provide small spoons or spreaders for guests.