Description
This Creamy Hot Crab Dip is a luscious blend of cream cheese, mayonnaise, sour cream, and fresh lump crab meat, combined with cheddar cheese and garlic for a perfect balance of rich, tangy, and savory flavors. Baked until golden and bubbly, it makes an irresistible appetizer that’s perfect for parties, gatherings, or cozy nights in.
Ingredients
Scale
Base Ingredients
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice
Seafood & Cheese
- 1 pound lump crab meat, picked over for shells
- 1½ cups shredded cheddar cheese, divided
Seasonings & Garnish
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the dip.
- Make the Base: In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, and fresh lemon juice. Mix until the ingredients are smooth and well integrated for a rich, creamy base.
- Add the Crab & Cheese: Gently fold in the lump crab meat, 1 cup of shredded cheddar cheese, and minced garlic. Season the mixture with salt and freshly ground black pepper to taste, being careful not to break up the crab meat to preserve its chunky texture.
- Transfer & Top: Spread the crab mixture evenly into a baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top for a delicious cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the dip is bubbly throughout.
- Cool & Garnish: Remove the dip from the oven and allow it to cool slightly. Garnish with chopped fresh parsley for a pop of color and added freshness.
- Serve: Serve the warm crab dip alongside crackers, toasted baguette slices, or fresh vegetable sticks for a delightful appetizer.
Notes
- For best texture, pick through crab meat carefully to remove all shells before mixing.
- If you prefer a spicier dip, add a dash of hot sauce or cayenne pepper to the mixture.
- This dip can be prepared a day ahead; assemble and refrigerate, then bake just before serving.
- Serve with an assortment of dippers like pita chips, celery sticks, or bell pepper strips for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
