Blue Crab Dip Recipe

Name: Tubby's Tank House Thunderbolts Blue Crab Dip Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cups lump blue crab meat; 8 oz cream cheese, softened; 1 cups mayonnaise; 0.5 cups sour cream; 0.5 cups grated Parmesan cheese; 1 cups sharp cheddar cheese, shredded; 1 tbsp minced shallot; 1 tsp minced garlic; 1 tsp Dijon mustard; 1 tbs fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 0.5 tsp freshly ground black pepper; 1 tbsp chopped fresh parsley (for mix); 1 tbsp chopped fresh chives (for garnish); 2 tbsp unsalted butter, melted (for bread); 1 loaf baguette, sliced on a bias about 1/2 inch thick; 1 tsp olive oil (optional for bread); 2 each lemon wedges (optional, for serving)

Inspired by Tubby's Tank House Thunderbolt

Time45m

Serves6

Served hot and ready. With crispy French bread.

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Ingredients

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Blue Crab Dip

1 cups lump blue crab meat

8 oz cream cheese, softened

1 cups Mayonnaise

1/2 cups Sour cream

1/2 cups Grated Parmesan cheese

1 cups sharp cheddar cheese, shredded

1 tbsp minced shallot

1 tsp minced garlic

1 tsp Dijon mustard

1 tbs fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning

1/2 tsp freshly ground black pepper

1 tbsp chopped fresh parsley (for mix)

1 tbsp chopped fresh chives (for garnish)

2 tbsp unsalted butter, melted (for bread)

1 loaf baguette, sliced on a bias about 1/2 inch thick

1 tsp olive oil (optional for bread)

2 each lemon wedges (optional, for serving)

Method

Blue Crab Dip

Prep

Preheat oven to 375°F (190°C). Drain any excess liquid from the lump blue crab meat and check for shells; gently pat the crab meat dry with paper towels to remove surface moisture.

Mix base

In a large mixing bowl, combine softened cream cheese (8 oz), mayonnaise (1 cup), and sour cream (1/2 cup). Use a rubber spatula or electric hand mixer on low speed to blend until smooth and fully incorporated.

Add flavorings

Stir in grated Parmesan (1/2 cup), shredded sharp cheddar (1 cup), minced shallot (1 tbsp), minced garlic (1 tsp), Dijon mustard (1 tsp), lemon juice (1 tbsp), Worcestershire sauce (1 tsp), Old Bay seasoning (1 tsp), and freshly ground black pepper (1/2 tsp). Mix until uniform.

Fold in crab and herbs

Gently fold the drained lump blue crab meat (1 cup) and chopped fresh parsley (1 tbsp) into the cheese mixture, taking care not to break up the lumps of crab too much. Taste and adjust seasoning with additional Old Bay, pepper, or a pinch of salt if needed.

Transfer and top

Spoon the crab mixture into a shallow oven-safe baking dish (about 9-inch round or equivalent). Smooth the top and sprinkle a thin layer of additional shredded cheddar (optional, about 1/4 cup) and a light dusting of Parmesan for a golden crust.

Bake

Place the dish in the preheated oven and bake until the dip is bubbly and the top is golden, about 18–22 minutes. For extra browning, set the oven to broil for the final 1–2 minutes while watching closely to avoid burning.

Prepare bread

While the dip bakes, arrange baguette slices on a baking sheet. Brush each slice lightly with melted butter (2 tbsp) mixed with olive oil (1 tsp) or just butter. Toast in the oven for 6–8 minutes at 375°F (190°C) or until edges are crisp and lightly golden. Alternatively, grill slices on a hot skillet for 1–2 minutes per side.

Garnish and serve

Remove the baked crab dip from the oven and let rest for 2–3 minutes. Sprinkle chopped fresh chives (1 tbsp) over the top. Transfer to a serving platter and serve hot with the toasted baguette slices and lemon wedges (optional).

Storage

Leftover dip can be cooled to room temperature, covered, and refrigerated for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes.