Hot Crab Dip Recipe

Preheat and prepare dish

Preheat the oven to 375°F (190°C). Lightly grease an 8-inch (or similar) ovenproof baking dish or a shallow pie dish with a little butter or nonstick spray.

If using refrigerated lump crab, gently pat it dry with paper towels and pick through for any shells. Allow cream cheese to soften at room temperature for about 20–30 minutes so it mixes smoothly.

Mix base ingredients

In a medium bowl, combine the softened 8 oz cream cheese, 1 cup sour cream, and 1 cup mayonnaise. Use a rubber spatula or hand mixer on low speed to blend until smooth and homogenous, scraping the bowl as needed.

Add cheeses and flavorings

Stir in 1 cup grated Parmesan and 1 cup shredded sharp cheddar until evenly incorporated. Add 1 tsp minced garlic, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp Old Bay seasoning, 1 tbsp lemon juice, 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt. Mix thoroughly.

Fold in crab and scallions

Gently fold in the 12 oz lump crab meat and the sliced green onions (about 3 tbsp). Take care not to break up the lumps of crab too much—fold just until evenly distributed.

Transfer the crab mixture to the prepared baking dish and smooth the top with a spatula. If using the optional 2 oz cream cheese for a richer top, dollop and gently spread it over the surface.

In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tbsp melted butter, and 1/2 cup additional shredded cheddar cheese. Stir until panko is evenly coated with butter and cheese is distributed. Sprinkle this mixture evenly over the top of the dip.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the dip is bubbling around the edges and the topping is golden brown. If the top is browning too quickly, loosely tent with foil for the last 5–10 minutes.

Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley (about 1 tbsp) and an extra squeeze of lemon if desired. Serve warm with crackers, crostini, or tortilla chips and lemon wedges on the side.