Hot Crab Dip Recipe

Prepare aromatics

Preheat oven to 375°F (190°C). In a medium sauté pan over medium heat, melt the unsalted butter. Add the finely minced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning.

Make roux and cream base

Sprinkle the all-purpose flour over the softened onions and garlic and cook, stirring, 1 minute to remove raw flour taste. Slowly whisk in 3 cups heavy cream, bringing the mixture to a gentle simmer. Continue to cook, stirring frequently, until the cream thickens slightly, about 4–6 minutes.

Incorporate cheeses and seasonings

Reduce heat to low. Add the softened cream cheese in pieces, stirring until fully melted and incorporated. Stir in the grated Parmesan and 3/4 cup of the Italian blend shredded cheese (reserve remaining 1/4 cup for topping) until smooth. Add the Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, kosher salt, and freshly ground black pepper. Taste and adjust seasoning as needed.

Fold in crab and finish

Remove the pan from heat. Gently fold in the jumbo lump crabmeat and chopped parsley, taking care to keep some lumps intact for texture. Transfer the mixture to a shallow ovenproof baking dish (approx. 8-inch or similar) and smooth the top. Sprinkle the reserved 1/4 cup Italian blend cheese evenly over the surface and dust with smoked paprika.

Bake until bubbly

Bake in the preheated 375°F (190°C) oven until the dip is bubbling at the edges and golden on top, about 18–22 minutes. If you prefer a deeper brown crust, place under the broiler for 1–2 minutes—watch carefully to prevent burning. Remove from oven and let rest 5 minutes before serving.

While the dip bakes, arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil and sprinkle with coarse sea salt. Bake in the same 375°F (190°C) oven for 8–10 minutes, flipping once, until edges are golden and crisp. Alternatively, toast under the broiler 1–2 minutes per side—watch closely.

Let crostini cool slightly so they crisp up. Serve warm alongside the hot crab dip. Garnish the dip with an additional sprinkle of chopped parsley and a light pinch of smoked paprika if desired.