Warm Crab Dip Recipe
A Delicious Blend of Crab, Artichokes and Creamy Cheese Served with Fresh Baked Crostini
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Ingredients
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Crab Dip
Crostini
Method
Crab Dip
- 1
Preheat and prep
Preheat oven to 375°F (190°C). If using frozen crab meat, thaw completely and pat dry with paper towels. Drain artichoke hearts well and roughly chop. Soften cream cheese at room temperature for easier mixing.
- 2
Combine base ingredients
In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and whisk until fully combined and creamy.
- 3
Add flavorings
Stir in the minced garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, cayenne (if using), half of the grated Parmesan, and half of the shredded mozzarella. Mix until evenly distributed.
- 4
Fold in solids
Gently fold in the chopped artichoke hearts, sliced green onions (reserve a few slices for garnish), chopped parsley, and the lump crab meat. Mix carefully to keep some crab lumps intact. Season with salt and black pepper to taste.
- 5
Assemble for baking
Transfer the mixture to an oven-safe shallow baking dish (about 1 to 1.5 quart). Smooth the top and sprinkle the remaining mozzarella and Parmesan evenly over the surface.
- 6
Bake and finish
Bake in the preheated oven for 18–22 minutes, until the dip is hot and bubbling. If you prefer a browned top, switch the oven to broil for 1–3 minutes, watching closely, until the cheese is golden. Remove from oven and let rest 3–4 minutes before serving. Garnish with reserved green onions and a sprinkle of parsley.
Crostini
- 7
Prepare bread
While the dip bakes, slice the baguette on the diagonal into 1/2-inch (1.2 cm) thick slices to maximize surface area for topping.
- 8
Brush and toast
Arrange slices on a baking sheet in a single layer. Brush both sides lightly with olive oil. Toast in the oven (you can do this while the dip bakes) at 375°F (190°C) for 8–10 minutes, flipping halfway, until edges are golden and crisp. For extra crispness, broil 30–60 seconds per side—watch carefully to avoid burning.
- 9
Add garlic and finish
Remove crostini from oven and immediately rub the cut side of the halved garlic clove over one face of each warm slice to impart a light garlic flavor. Sprinkle lightly with coarse salt to taste.
- 10
Serve
Serve warm crostini alongside the hot crab dip. Spoon the dip onto crostini or place crostini on a platter for guests to build their own. Leftover dip keeps covered in the refrigerator for 2–3 days.
