Hot Blue Crab Dip Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly butter or spray a 1-quart (about 9-inch) shallow baking dish or an ovenproof skillet.

Sauté aromatics and make roux

In a medium saucepan over medium heat, melt the 2 tbs unsalted butter. Add the minced shallot and sauté 2–3 minutes until softened but not browned. Add the minced garlic and cook 30 seconds until fragrant. Sprinkle the 2 tbs flour over the aromatics and stir to combine, cooking 1 minute to remove the raw flour taste.

Make creamy base

Gradually whisk in 1 cup heavy cream, bringing the mixture to a gentle simmer. Cook 2–3 minutes, whisking, until the sauce thickens. Remove from heat and whisk in the 8 oz softened cream cheese until smooth. If needed, return to low heat briefly to melt lumps, stirring constantly.

Season and combine cheeses

Stir in 1 cup grated Parmesan, 1 cup shredded mozzarella, and 1/4 cup Pecorino Romano (if using) until melted and smooth. Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp Old Bay seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp hot sauce (optional). Taste and adjust seasoning.

Fold in crab and herbs

Gently fold in 1 cup lump Louisiana crabmeat and 2 tbs chopped fresh parsley, taking care not to break up the lumps too much. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the extra 2 tbs grated Parmesan evenly over the surface.

Bake

Bake on the center rack for 18–22 minutes, until the dip is bubbling and the top is lightly golden. For a more deeply browned top, place under the broiler 1–2 minutes—watch carefully to avoid burning.

Rest

Remove from oven and let rest 5 minutes. This helps the dip set slightly for easier scooping.

Garnish and serve

Sprinkle a little additional chopped parsley and a light dusting of Old Bay on top if desired. Serve warm with crostinis.

Prepare and toast slices: Preheat the oven to 375°F (190°C) if not already hot from baking the dip. Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with the 3 tbs olive oil (about 1/2 tbs per slice) and sprinkle with the 1/4 tsp coarse sea salt.

Toast: Bake for 8–10 minutes, flip once halfway through, until the crostini are crisp and golden. Alternatively, broil for 1–2 minutes per side, watching closely.

Rub with garlic (optional): While still warm, rub each crostini with the cut side of the garlic clove for a hint of garlic flavor.

Serve: Arrange crostini on a platter and serve alongside the hot blue crab dip for scooping.