Baked Jumbo Lump Crab Dip Recipe

Prep spinach and aromatics

Preheat oven to 375°F (190°C). Heat a medium skillet over medium heat with 1 teaspoon neutral oil (or a little butter). Add the minced shallot and cook 1–2 minutes until softened. Add the minced garlic and chopped spinach and cook, stirring, until spinach wilts and most moisture evaporates, about 3–4 minutes. Remove from heat and let cool slightly.

Mix base

In a large bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce (if using), kosher salt, and black pepper. Stir until fully combined and smooth.

Combine cheeses and spinach

Fold the cooled spinach mixture, grated Parmesan, shredded cheddar, and shredded Gruyère into the cream cheese mixture until evenly distributed.

Add crab gently

Taste and adjust seasoning. Gently fold in the jumbo lump crab meat, taking care to keep the lumps as intact as possible. Reserve a few lumps for the top if you want a decorative garnish.

Assemble and bake

Spoon the mixture into the prepared brioche bowl(s) or an oven-safe baking dish. Brush the top lightly with the melted butter. If reserved crab lumps are used, place them on top. Bake in the preheated 375°F (190°C) oven until the dip is bubbly and the top is golden, about 18–25 minutes depending on depth. If you prefer a browned top, broil 1–2 minutes while watching closely.

Finish

Remove from oven and sprinkle with chopped parsley. Let rest 5 minutes before serving.

While oven is heating, prepare the brioche bowl. Cut the top off the brioche loaf and hollow out the interior, leaving a 1/2-inch shell so the bread holds the dip. Brush the inside and removed top with 1 tablespoon melted butter. Place the bowl and top on a baking sheet and bake at 375°F (190°C) for 8–10 minutes until lightly toasted. Remove from oven and set aside. If making two bowls from a larger loaf, divide accordingly.

When the crab dip is baked, spoon it into the warm brioche bowl and serve with the toasted brioche pieces for dipping.

Make dough

In the bowl of a stand mixer (or large bowl), combine warm water, sugar and instant yeast. Let sit 5 minutes until foamy. Add melted butter, 2 cups of the flour and the kosher salt. Mix on low and gradually add remaining flour until a soft, slightly sticky dough forms (use dough hook 4–5 minutes or knead by hand about 7–8 minutes). The dough should be smooth and elastic.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 45–60 minutes.

Shape pretzels

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Divide the dough into 6 equal pieces. Roll each piece into a 18–20 inch rope and form into a pretzel shape, pressing the ends to seal.

Baking soda bath

Bring about 8 cups of water to a simmer in a wide pot and carefully add the 3 cups baking soda (it will bubble). Working in batches, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, then remove with a slotted spatula and return to the parchment-lined baking sheet.

Finish and bake

Brush each pretzel with beaten egg, sprinkle with coarse salt, and bake in the 425°F (220°C) oven for 12–14 minutes until deep golden brown. Cool slightly on a rack.

Serve warm alongside the baked crab dip for dipping. Soft pretzels are best the day of; leftover pretzels can be reheated in a 350°F oven for 5–7 minutes.