Ingredients
Scale
- 8 ounces cream cheese, softened
- 8 ounces lump crab meat, thoroughly drained
- 1/2 cup mayonnaise
- 1 tablespoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 cup Monterey Jack or cheddar cheese, shredded
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a medium mixing bowl, combine the softened cream cheese, mayonnaise, Old Bay seasoning, Worcestershire sauce, and lemon juice until the mixture is smooth and well-incorporated.
- Step 2: Gently fold the drained crab meat and 1/4 cup of the shredded cheese into the cream cheese mixture, taking care not to shred the crab pieces unnecessarily.
- Step 3: Transfer the crab dip mixture into a small 1-quart baking dish or a 7-inch pie plate, spreading it out evenly. Sprinkle the remaining 1/4 cup of shredded cheese across the top of the dip.
- Step 4: Bake for 20 to 25 minutes, or until the dip is hot throughout, bubbling around the edges, and the cheese topping is melted and lightly golden brown.
- Step 5: Remove the dip from the oven and let it stand for 5 minutes. Serve warm with toasted baguette slices, pretzel thins, or crackers.
Notes
- If you have leftovers, transfer the dip to an airtight container and refrigerate for up to 3 days; cold dip is also delicious spread on toasted bagels or English muffins.
- To revive cold leftovers, reheat the dip in a 350°F (175°C) oven for about 10-15 minutes until bubbling, which maintains the creamy texture much better than using a microwave.
- For a stunning presentation, garnish the finished dip immediately after baking with a light dusting of paprika or some finely chopped fresh chives, and serve alongside fresh celery sticks to cut the richness.
- To guarantee the perfect consistency and prevent a watery result, make sure you thoroughly press or squeeze all excess moisture from the drained crab meat before gently folding it into the cream cheese base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American