Crab Dip Recipe

Name: Smith's Public Houses Crab Dip Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz lump crab meat (picked over for shells); 8 oz cream cheese, room temperature; 1 cup sour cream; 1 tbs mayonnaise; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp hot sauce (such as Tabasco); 1 tsp Old Bay seasoning; 1 tsp granulated garlic (or garlic powder); 2 tbs finely chopped fresh chives; 2 tbs finely chopped fresh parsley; 1 cup grated sharp cheddar cheese; 1 tbs grated Parmesan cheese; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs unsalted butter, melted; 0.5 tsp smoked paprika (optional, for garnish); 6 oz house chips (potato chips) or toasted baguette slices; 2 each lemon wedges; 1 tbs extra chopped parsley or chives (for garnish)

Inspired by Smith's Public House

Time45m

Serves6

Served with house chips

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Ingredients

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Crab Dip

12 oz lump crab meat (picked over for shells)

8 oz cream cheese, room temperature

1 cup Sour cream

1 tbs Mayonnaise

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (such as Tabasco)

1 tsp Old Bay seasoning

1 tsp granulated garlic (or garlic powder)

2 tbs finely chopped fresh chives

2 tbs finely chopped fresh parsley

1 cup grated sharp cheddar cheese

1 tbs Grated Parmesan cheese

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs unsalted butter, melted

1/2 tsp smoked paprika (optional, for garnish)

To Serve

6 oz house chips (potato chips) or toasted baguette slices

2 each lemon wedges

1 tbs extra chopped parsley or chives (for garnish)

Method

Crab Dip

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly butter a 1-quart (about 4-cup) oven-safe baking dish or small cast-iron skillet with the melted butter; set aside.

Mix base

In a medium bowl, beat the room-temperature cream cheese until smooth using a spatula or hand mixer. Add the sour cream, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and hot sauce. Mix until well combined and smooth.

Season and fold

Stir in Old Bay seasoning, granulated garlic, salt, and black pepper. Fold in half of the chopped chives and parsley, then gently fold in the lump crab meat, taking care not to break large chunks. Finally, fold in 3/4 cup of the grated cheddar and the Parmesan until evenly distributed.

Assemble for baking

Transfer the crab mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1/4 cup cheddar evenly over the surface. If desired, lightly dust the top with smoked paprika for color.

Bake

Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is lightly golden. If you prefer a browned top, place under the broiler for 1–2 minutes while watching closely to avoid burning.

Rest

Remove from oven and let rest for 5 minutes to set slightly. Sprinkle remaining chopped chives/parsley over the top before serving.

To Serve

Arrange house chips or toasted baguette slices on a serving platter. Transfer the warm crab dip dish to the center of the platter or serve on the side. Serve with lemon wedges for squeezing over portions and extra herbs for garnish.

Recommend serving immediately while warm. Leftovers can be cooled, covered, and refrigerated for up to 2 days; reheat in a 325°F (160°C) oven until warmed through.