Description
This Ultimate Crab Dip is a creamy, cheesy, and flavorful appetizer perfect for gatherings. Made with fresh lump crab meat, sharp cheddar cheese, and a blend of savory seasonings, it’s baked to bubbly perfection and served warm with your choice of crackers, chips, or sliced veggies.
Ingredients
Scale
Dip Base
- 8 ounces cream cheese, room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- ½ teaspoon hot sauce
Main Ingredients
- 1 pound fresh lump crab meat
- 1 cup shredded sharp cheddar cheese, divided
- ¼ cup finely chopped chives, plus more for garnish
Instructions
- Mix creamy ingredients: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Old Bay Seasoning, Worcestershire sauce, lemon juice, and hot sauce. Stir thoroughly or use a hand mixer to create a smooth, creamy blend.
- Incorporate crab and chives: Gently fold in the lump crab meat, ½ cup of shredded cheddar cheese, and the finely chopped chives, ensuring the ingredients are evenly distributed without breaking up the crab too much.
- Prepare to bake: Spread the crab mixture evenly into a 9-inch round baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top to create a cheesy crust.
- Bake the dip: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and slightly golden.
- Serve: Remove from the oven and garnish with additional chopped chives for a fresh touch. Serve warm with gluten-free crackers, chips, or sliced vegetables for dipping.
Notes
- For gluten-free serving options, try Absolutely grain-free flatbreads, Crunchmaster multi-grain crackers, or Mary’s seed crackers.
- Store any leftovers in an airtight container in the refrigerator for 3 to 4 days to maintain freshness and prevent spoilage.
- Freezing is not recommended as it can negatively affect the dip’s texture.
- You can prepare the dip mixture up to 24 hours in advance; cover and refrigerate, then bake directly from the fridge, adding a few extra minutes to the baking time.
- If desired, bake the dip a few hours ahead, refrigerate, and reheat in the oven at 375°F (190°C) until warm before serving.
Nutrition
- Serving Size: 1/8 of recipe (~100g)
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 80mg
