Blue Crab Dip Recipe

Prepare base

Preheat oven to 350°F (175°C). In a medium bowl, beat the softened cream cheese until smooth. Stir in mayonnaise and sour cream until fully combined and creamy.

Add flavorings

Fold in grated Parmesan and shredded Monterey Jack (or cheddar). Add minced garlic, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, black pepper, and hot sauce (if using). Mix until evenly distributed.

Incorporate crab and scallions

Gently fold in the lump blue crab meat and 3 tablespoons thinly sliced green onion, taking care not to break up the crab lumps too much. Taste and adjust seasoning — add a pinch more salt or a squeeze of lemon if desired.

Bake

Transfer the crab mixture to a shallow ovenproof baking dish (about 8-inch or similar). Smooth the top and sprinkle a tablespoon of extra shredded cheese on top if desired. Bake in the preheated oven 20–25 minutes, until bubbly and lightly golden at the edges.

Finish

Remove from oven and let rest 5 minutes. Top with a spoonful (about 2–3 tablespoons) of sweet chili sauce in the center if you prefer it warmed into the dip, or reserve the sauce for drizzling on the wonton chips when serving. Sprinkle additional sliced green onion over the top for garnish.

Heat neutral oil in a deep skillet or small pot to 350°F (175°C). You should have about 1–1.5 inches of oil in the pan for shallow frying. If you don't have a thermometer, test by dropping one wonton wrapper — it should sizzle and bubble without immediately browning.

Working in batches of 6–8, fry wonton wrappers: hold each wrapper by one corner and fold or leave flat, then gently slide into the hot oil. Fry for 20–45 seconds per side until crisp and light golden (they brown quickly). Turn once to ensure even frying.

Use a slotted spoon to transfer chips to paper towels to drain. Immediately sprinkle with a light pinch of salt. Repeat with remaining wrappers, maintaining oil temperature between batches.

Let chips cool slightly — they will crisp further as they cool.

If you did not spoon sweet chili sauce onto the hot dip, place the baked crab dip on a serving platter or keep in the baking dish. Arrange fried wonton chips around the dip.

Drizzle additional sweet chili sauce over some chips or place sauce in a small bowl for dipping alongside the dip. Scatter remaining thinly sliced green onion over the crab dip and chips. Serve immediately with lemon wedges on the side.