Creamy Crab Dip with Crackers (Printable)
A creamy blend of crab meat and tangy seasonings baked to golden perfection, paired with crisp crostini and crackers.
# What You'll Need:
→ For the Crab Dip
01 - 8 oz cream cheese, softened
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
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
13 - 8 oz lump crab meat, drained and picked over for shells
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp chopped fresh chives or green onions
16 - 2 tbsp chopped fresh parsley
→ For the Topping
17 - 1/4 cup shredded mozzarella cheese
18 - 2 tbsp grated Parmesan cheese
19 - 2 tbsp panko breadcrumbs, optional
→ For Serving
20 - 1 baguette, sliced into 1/2-inch pieces
21 - 2 tbsp olive oil
22 - Assorted crackers
# Directions:
01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, blend cream cheese, mayonnaise, and sour cream until smooth.
03 - Mix in Worcestershire sauce, hot sauce, Dijon mustard, garlic powder, onion powder, paprika, black pepper, salt, and lemon juice.
04 - Gently fold in the crab meat, Parmesan cheese, chives, and parsley.
05 - Transfer the mixture to a small oven-safe baking dish and smooth the top.
06 - Sprinkle the mozzarella, Parmesan, and panko breadcrumbs evenly over the dip.
07 - Bake for 18 to 20 minutes, until golden and bubbling.
08 - While the dip bakes, arrange baguette slices on a baking sheet, brush with olive oil, and toast in the oven for 7 to 8 minutes, turning once, until golden and crisp.
09 - Remove the dip from the oven and let cool for 5 minutes.
10 - Serve warm with crostini and assorted crackers.
# Expert Tips:
01 -
- The combination of three creamy bases creates an incredibly smooth texture that lets the sweet crab flavor shine through without getting lost
- It comes together in under fifteen minutes of prep time but tastes like something from a seafood restaurant
02 -
- Overworking the crab meat makes it stringy and rubbery, use a spatula and fold gently like you're handling something precious
- The dip needs those five minutes of resting time or it will be too hot and too loose to scoop properly
03 -
- A tiny pinch of cayenne in the mixture adds warmth without making it spicy, just enough to make people wonder what that special flavor is
- Spritz the top with a little olive oil before baking if you want it extra golden and gorgeous