Crab Dip Recipe

Prepare and mix

Preheat the oven to 375°F (190°C). If using frozen crab, thaw thoroughly and pat dry with paper towels to remove excess moisture. In a large mixing bowl, beat the softened cream cheese with a spatula or mixer until smooth.

Add the sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, chopped green onion, minced parsley, Old Bay seasoning, salt and pepper to the bowl with the cream cheese. Mix until all ingredients are evenly combined and the mixture is smooth.

Fold in the lump crab meat gently with a rubber spatula, trying to keep some larger pieces intact for texture. Then fold in 3/4 of the shredded Monterey Jack (reserve the remaining 1/4 for topping). Taste and adjust seasoning (add a bit more lemon, salt or Old Bay if desired).

Assemble and bake

Transfer the crab mixture to a shallow ovenproof baking dish (about 8-inch round or similar). Sprinkle the reserved shredded cheese evenly over the top and drizzle the 2 tablespoons of olive oil over the surface to help browning.

Bake in the preheated oven for 18–22 minutes, until the dip is bubbly and the top is golden. For a more browned top, place under the broiler for 1–2 minutes while watching closely to avoid burning. Remove from oven and let rest for 5 minutes before serving.

While the dip bakes, slice the baguette 1/2-inch thick on the diagonal to produce more surface area. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly with olive oil (and/or melted butter if using). Sprinkle with a little coarse sea salt if desired.

Place the baking sheet in the oven alongside the dip for the last 8–10 minutes of baking, or toast until edges are golden and centers are crisp. Alternatively, grill or toast slices in a skillet over medium heat for 2–3 minutes per side until golden.

Remove bread from oven and let cool briefly. Serve slices warm with the baked crab dip.