Crab Dip Recipe
Blue crab meat blended with cheeses, cream, onion, and seasonings. Served in a warm sourdough bread bowl with fresh tortilla chips.
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Ingredients
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Crab Dip
Bread Bowl & Chips
Method
Crab Dip
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Mix base
In a large mixing bowl, beat the softened cream cheese with a spatula or hand mixer until smooth. Add the sour cream, mayonnaise, grated Parmesan, and half of the shredded cheddar (reserve the rest for topping). Mix until homogenous and smooth.
- 3
Season
Stir in the finely minced yellow onion, green onion whites, lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, smoked paprika, kosher salt, black pepper, and hot sauce if using. Taste and adjust seasoning as desired.
- 4
Add crab
Gently fold in the lump blue crab meat, taking care not to break up large lumps too much. Fold just until crab is evenly distributed. Fold in remaining green onion greens, reserving a small pinch for garnish.
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Finish
Transfer the crab mixture into an oven-safe baking dish or directly into the hollowed bread bowl (see next section). Smooth the top and sprinkle the remaining shredded cheddar cheese evenly over the surface. Drizzle the melted butter lightly over the top or brush on the exposed bread edges if using a bread bowl.
- 6
Bake
Bake in the preheated oven for 18–22 minutes if using a baking dish, or 15–18 minutes if baked inside a bread bowl, until the dip is bubbling and the top is golden brown. If you prefer a more browned top, set the oven to broil for the last 1–2 minutes while watching closely to avoid burning.
- 7
Garnish & Rest
Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley and the reserved green onion greens before serving.
Bread Bowl & Serving
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Optional toast
If you want a crisper bread bowl interior, place the hollowed loaf (and lid) on a baking sheet and toast in the oven at 375°F (190°C) for 6–8 minutes before adding the dip. This helps prevent sogginess.
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