Crab & Artichoke Dip Recipe

Prepare ingredients

Preheat oven to 375°F (190°C). Drain crab meat in a fine mesh sieve and gently pat dry with paper towels to remove excess liquid. If using frozen artichoke hearts, thaw completely and chop into small pieces and squeeze out excess moisture.

Combine base

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, hot sauce, olive oil, kosher salt, and black pepper. Mix until fully combined and smooth.

Fold in cheeses, crab and artichoke

Stir in grated Parmesan and shredded mozzarella until evenly distributed. Gently fold in the crab meat and chopped artichoke hearts, trying not to break up the crab lumps. Mix until uniform but still slightly chunky. Stir in chopped parsley.

Transfer to baking dish

Spoon the mixture into a 9-inch ovenproof skillet or a small shallow baking dish (about 1 to 1.5 quart capacity). Smooth the top with a spatula.

In a small bowl combine panko breadcrumbs, 2 tablespoons grated Parmesan and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the dip.

Bake uncovered on the center rack in the preheated oven for 18–22 minutes, until the dip is bubbling around the edges and the topping is golden brown. If desired, broil on high for 1–2 minutes to deepen the color—watch carefully to prevent burning.

While the dip bakes, arrange baguette slices on a baking sheet. Lightly brush each slice with olive oil and sprinkle with a little sea salt if using.

Toast in the oven for 6–8 minutes at 375°F alongside the dip, or until crisp and golden at the edges. For extra crunch, broil 1 minute per side, watching closely.

Remove both the dip and baguette from the oven. Let the dip rest 3–5 minutes to set slightly. Transfer the dip to a serving plate or serve directly from the ovenproof dish. Garnish with an extra sprinkle of chopped parsley and a squeeze of lemon if desired.