Smoked Gouda Crab Dip Recipe

Prep crab and cheeses

Preheat oven to 375°F (190°C). Gently pick through the lump crab meat to remove any stray shell pieces and place in a large mixing bowl. Shred the smoked gouda if not pre-shredded and let the cream cheese come to room temperature for easier mixing.

Combine base ingredients

In the large bowl with crab, add the softened cream cheese, mayonnaise, sour cream, grated parmesan, Worcestershire sauce, lemon juice, Dijon mustard, hot sauce, Old Bay seasoning, kosher salt and black pepper. Fold the ingredients together gently with a rubber spatula so the crab stays in lumps rather than being broken up completely. Stir in 1 1/2 cups of the shredded smoked gouda, reserving about 1/2 cup for the topping.

Cook aromatics

In a small skillet over medium heat, melt the unsalted butter. Add the finely minced shallot and cook, stirring, for 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant. Remove the pan from heat and let cool slightly.

Incorporate aromatics and herbs

Pour the cooled shallot-garlic butter into the crab-cheese mixture and fold gently to combine. Stir in the chopped chives and parsley (if using). Taste and adjust seasoning with more salt, pepper, lemon juice, or hot sauce as desired.

Assemble for baking

Transfer the crab mixture to an oven-safe shallow baking dish (a 9-inch round or similar works well). Smooth the top with a spatula. Sprinkle the reserved 1/2 cup shredded smoked gouda evenly over the top and dust with smoked paprika for color.

Bake the dip

Place the baking dish on a middle oven rack and bake at 375°F (190°C) for 18–22 minutes, until the cheese on top is melted, bubbling, and beginning to brown at the edges. If you want a deeper brown crust, broil on high for 1–2 minutes watching closely to avoid burning.

Prepare naan

While the dip bakes, brush the naan triangles lightly with olive oil and place on a sheet pan. Warm in the oven for 5–7 minutes alongside the dip (or toast in a skillet) until crisp at the edges and warm through.

Finish and serve

Remove the dip from the oven and let rest 3–5 minutes. Sprinkle with additional chopped chives and parsley, and a light pinch of smoked paprika. Serve warm with the toasted naan triangles and lemon wedges on the side for squeezing over individual portions.