Description
This creamy and flavorful Crab Dip is a perfect appetizer for gatherings or game day. Made with lump crab meat, a blend of cream cheese, sour cream, mayonnaise, mozzarella cheese, and zesty seasonings, it’s baked until bubbly and golden. Serve warm with tortilla chips, mini toasts, or your favorite crackers for an irresistible starter.
Ingredients
Dip Base
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Cheese and Flavorings
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/4 cup chopped chives or green onion (divided, plus more to garnish)
- 2 garlic cloves (pressed or grated)
- 1 Tbsp lemon juice (from 1/2 lemon)
- 2 tsp hot sauce (such as Cholula, or to taste)
- 1/2 tsp Old Bay seasoning
Main Ingredient
- 12-16 oz lump crab meat (preferably fresh meat from cooked king crab legs, patted dry)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400˚F (204˚C). Butter a 1 1/2 to 2 quart casserole dish to prevent sticking and ensure easy serving.
- Mix Base Ingredients: In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use an electric mixer to beat the mixture until it becomes completely smooth and creamy.
- Add Cheese and Seasonings: To the creamy base, add 1 cup of shredded mozzarella cheese, chopped chives, garlic, lemon juice, hot sauce, and Old Bay seasoning. Stir thoroughly to combine all these flavors.
- Fold in Crab Meat: Gently fold in the lump crab meat to the mixture, taking care not to break up the chunks too much, until everything is evenly combined.
- Bake the Dip: Spread the crab mixture evenly into the prepared casserole dish. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top. Bake uncovered in the preheated oven for about 25 minutes or until the dip is hot, bubbly, and has browned spots on top. For extra browning, broil for 1 minute if desired.
- Garnish and Serve: Remove the dip from the oven and garnish with the remaining chopped green onions. Serve warm with tortilla chips, mini toasts, cucumber slices, pita chips, or your favorite crackers for dipping.
Notes
- For best flavor and texture, use fresh lump crab meat and pat dry before mixing.
- You can adjust the amount of hot sauce according to your spice preference.
- Baking time may vary slightly depending on your oven, watch for bubbling and golden spots.
- If you prefer a thicker dip, refrigerate the mixture for 30 minutes before baking.
- This dip can be prepared ahead and baked just before serving.
- Leftover dip can be stored in the refrigerator for up to 3 days and reheated gently.
