Crab Dip Crackers Crostini (Printable Version)
Smooth, tangy crab spread paired with toasted crostini and crisp crackers for a delightful starter.
# What You'll Need:
→ Dip Base
01 - 8 oz cream cheese, softened to room temperature
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
→ Seasonings
04 - 1 tsp Worcestershire sauce
05 - 1 tsp hot sauce, optional
06 - 1 tsp Dijon mustard
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp paprika
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp salt
12 - 2 tbsp fresh lemon juice
→ Crab and Garnishes
13 - 8 oz lump crab meat, drained and shells removed
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp chopped fresh chives
16 - 2 tbsp chopped fresh parsley
→ Topping
17 - 1/4 cup shredded mozzarella cheese
18 - 2 tbsp grated Parmesan cheese
19 - 2 tbsp panko breadcrumbs
→ Serving Items
20 - 1 baguette, sliced into 1/2-inch pieces
21 - 2 tbsp olive oil
22 - Assorted crackers for serving
# How to Make It:
01 - Set oven temperature to 375°F for baking the dip and crostini.
02 - Combine cream cheese, mayonnaise, and sour cream in a large mixing bowl. Beat until completely smooth and creamy.
03 - Blend in Worcestershire sauce, hot sauce, Dijon mustard, garlic powder, onion powder, paprika, black pepper, salt, and lemon juice until well incorporated.
04 - Gently fold in the crab meat, Parmesan cheese, chives, and parsley, being careful not to break up the crab lumps.
05 - Transfer the dip mixture to a 1-1.5 quart oven-safe baking dish. Spread evenly and smooth the top surface.
06 - Evenly distribute the mozzarella cheese, Parmesan cheese, and panko breadcrumbs over the surface of the dip.
07 - Bake for 18-20 minutes until the topping is golden brown and the dip is bubbling around the edges.
08 - While the dip bakes, arrange baguette slices on a baking sheet. Brush lightly with olive oil and toast for 7-8 minutes, turning once, until golden and crisp.
09 - Remove the dip from the oven and allow it to cool for 5 minutes. Serve warm alongside toasted crostini and assorted crackers.
# Expert Insights:
01 -
- The lump crab meat stays tender and sweet, never lost in the creamy base
- That golden, bubbling topping creates the most incredible texture contrast
- It actually tastes better when made ahead, giving you zero stress before guests arrive
02 -
- Picking through crab meat is tedious but absolutely necessary—one shell fragment ruins the whole experience
- This dip holds beautifully on a warming tray, but the texture is best within the first hour
03 -
- Jumbo lump crab is worth every penny, but I've made this with claw meat in a pinch and it's still delicious
- If the dip starts browning too quickly, tent it loosely with foil