Creamy Crab Dip Baked (Printable Version)
Savory baked crab dip featuring lump crab, herbs, and melted cheeses, paired with crisp crackers and crostini.
# What You'll Need:
→ Crab Dip Base
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/4 cup mayonnaise
04 - 1 tsp Dijon mustard
05 - 1 tsp Worcestershire sauce
06 - 1/2 tsp hot sauce
→ Crab and Cheese
07 - 1 1/2 cups lump crab meat, drained and picked over
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Vegetables and Seasonings
10 - 2 green onions, finely sliced
11 - 1/2 red bell pepper, finely diced
12 - 2 tbsp fresh parsley, chopped
13 - 1/2 tsp garlic powder
14 - 1/2 tsp Old Bay seasoning
15 - 1/4 tsp black pepper
16 - 1/4 tsp salt
→ For Serving
17 - 1 baguette, sliced into 1/2-inch pieces
18 - 2 tbsp olive oil
19 - 1 box assorted crackers
# How to Make It:
01 - Preheat the oven to 375°F.
02 - In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Mix until smooth and fully incorporated.
03 - Gently fold in the crab meat, mozzarella, Parmesan, green onions, red bell pepper, parsley, garlic powder, Old Bay seasoning, black pepper, and salt until just combined. Avoid overmixing to maintain crab texture.
04 - Transfer the mixture to a 1-quart baking dish and smooth the top evenly with a spatula.
05 - Bake for 20 minutes or until the dip is hot and bubbling, and the top is lightly golden brown.
06 - While the dip bakes, arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake in the oven for 8–10 minutes or until golden and crisp, turning once halfway through.
07 - Serve the warm crab dip immediately with crackers and crostini on the side.
# Expert Insights:
01 -
- The creamy base balances perfectly with sweet chunks of lump crab meat
- It comes together in just 15 minutes then bakes while you make the crostini
- This dip disappears faster than any other appetizer I serve
02 -
- Do not overmix the crab or it will break into tiny shreds instead of keeping those luscious chunks
- The dip continues to thicken as it stands so serving it piping hot from the oven is ideal
- You can assemble everything up to 24 hours ahead and bake just before guests arrive
03 -
- Spring for good quality crab meat from the seafood counter rather than canned if you can
- Let the dip rest for 5 minutes after baking so it sets up slightly for easier scooping