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Hot Crab Dip With Cream Cheese - A Cozy, Crowd-Pleasing Appetizer

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise (or half mayo, half sour cream for extra tang)
  • 1 cup shredded cheese (sharp cheddar, Monterey Jack, or a blend)
  • 1 lb lump crab meat, picked over for shells (fresh or high-quality canned)
  • 2 green onions, finely sliced
  • 1 garlic clove, minced
  • 1–2 tsp Old Bay seasoning, to taste
  • 1–2 tsp Worcestershire sauce
  • 1–2 tsp hot sauce (optional, to taste)
  • 1 tbsp fresh lemon juice and a little zest (optional)
  • 1/4 cup grated Parmesan (for topping)
  • Salt and black pepper, to taste
  • Chopped parsley, for garnish (optional)
  • Sturdy dippers: toasted baguette, crackers, pita chips, or veggies

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a small baking dish or ovenproof skillet.
  2. Soften the cream cheese so it mixes easily. Microwave it in short bursts if needed, just until spreadable.
  3. Make the base: In a bowl, mix cream cheese, mayonnaise, shredded cheese, garlic, Old Bay, Worcestershire, hot sauce, lemon juice, and zest. Add a small pinch of salt and pepper.
  4. Fold in the crab and green onion gently. Don’t overmix—keep some bigger crab pieces for texture.
  5. Taste and adjust seasoning. Add more Old Bay, lemon, or hot sauce as you like.
  6. Transfer to the baking dish, smoothing the top. Sprinkle Parmesan over the surface for a golden crust.
  7. Bake 18–22 minutes, until hot and bubbling around the edges and lightly browned on top.
  8. Rest 5 minutes so it sets slightly. Garnish with parsley. Serve warm with your favorite dippers.