Warm, creamy crab dip with cheddar, cream cheese, and Old Bay. Party food.
Lump crab meat gives the best texture, but claw meat works for a more economical version. Serve with crackers, sliced baguette, or sturdy vegetable chips.
Can be assembled up to 24 hours ahead and refrigerated before baking.
Ingredients
Scale
Measurement units
- Cream cheese, at room temperature
- Sour cream
- Mayonnaise
- Sharp cheddar cheese, shredded
- Old Bay seasoning
- Worcestershire sauce
- Hot sauce
- Fresh lemon juice
- Salt
- Lump crab meat, picked over for shells
- Green onions, thinly sliced, divided
Ingredients
Scale
Measurement units
- Cream cheese, at room temperature
- Sour cream
- Mayonnaise
- Sharp cheddar cheese, shredded
- Old Bay seasoning
- Worcestershire sauce
- Hot sauce
- Fresh lemon juice
- Salt
- Lump crab meat, picked over for shells
- Green onions, thinly sliced, divided
Instructions
Mix the creamy base
Mix the creamy base
Fold in crab
Fold in crab
Transfer to baking dish
Transfer to baking dish
Equipment: 8 inch baking dish or cast iron skillet
Into the oven
Into the oven
Top with scallions
Top with scallions
Before you cook
Cook notes
- • Lump crab meat gives the best texture, but claw meat works for a more economical version.
- • Can be assembled up to 24 hours ahead and refrigerated before baking.
- • Serve with crackers, sliced baguette, or sturdy vegetable chips.
- • Leftovers reheat well at 350°F for 10 to 15 minutes.
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