Jumbo Crab Dip Recipe

Prepare crab

Check lump crab meat for shells and cartilage; pick through and gently flake into bite-sized pieces.

Mix base

In a large bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, lemon juice, Worcestershire sauce, Old Bay, minced garlic, hot sauce (if using), salt, and black pepper. Mix until fully combined and smooth.

Combine with cheeses and crab

Stir in grated Parmesan, shredded cheddar, and most of the chopped chives (reserve a small amount for garnish). Gently fold in the flaked crab meat, taking care not to break up the lumps too much. Taste and adjust seasoning (more lemon, salt or hot sauce if desired).

Transfer to baking dish

Spoon the crab mixture into a shallow ovenproof baking dish (about 9-inch round or similar) and smooth the top.

In a small bowl, combine panko breadcrumbs, melted butter and extra grated Parmesan. Mix until crumbs are evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the prepared crab dip.

Preheat oven to 375°F (190°C). Bake the assembled dip for 20–25 minutes, or until bubbly around the edges and the topping is golden brown. If you want a deeper browning, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

While the dip bakes, arrange the bread slices on a baking sheet. Brush both sides lightly with olive oil and season with the listed salt and pepper. Toast in the oven at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and crisp. Alternatively, toast in a skillet over medium heat for 2–3 minutes per side.

When toasted, let bread cool slightly, then cut or serve whole for spreading. If you prefer, rub the warm slices with a cut clove of garlic for extra flavor.

Remove baked crab dip from oven. Sprinkle reserved chives over the top. Serve hot with the toasted bread alongside. Use a spoon to scoop dip onto slices of toast. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a 350°F (175°C) oven until warmed through.