Warm Crab Dip with Cream Cheese and Old Bay

Name: Warm Crab Dip with Cream Cheese and Old Bay
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (227 g) full-fat cream cheese, at room temperature, cut into chunks; ¼ cup (60 g) mayonnaise; ¼ cup (60 g) sour cream, at room temperature; 1 tbsp (15 ml) fresh lemon juice; 1 tsp (5 ml) Worcestershire sauce; ½ tsp (2½ ml) hot sauce (optional); 1 clove (3 g) garlic, finely grated or minced; 1½ tsp (4 g) Old Bay seasoning, for the dip; ¼ tsp (½ g) freshly ground black pepper; ¾ cup (85 g) sharp cheddar cheese, for the dip, shredded from a block; 2 scallions (30 g) scallions, for the dip, white and green parts thinly sliced; 8 oz (227 g) lump crab meat, drained well, gently squeezed dry, and picked over for shell; ¼ cup (28 g) sharp cheddar cheese, for the top, shredded from a block; ¼ tsp (¾ g) Old Bay seasoning, for sprinkling; 1 scallion (15 g) scallion, for garnish, thinly sliced; 1 small baguette (8 oz) (227 g) baguette, crackers, or sturdy crackers for serving, sliced ½ inch thick and toasted, or swap for crackers (optional)

From the MyKitchenBank Kitchen

A creamy, bubbling baked crab dip packed with sweet lump crab, sharp cheddar, scallions and a good dose of Old Bay. It comes together in 15 minutes and is ready for scooping with crackers or toasted baguette.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: About 3 cups dip (8 appetizer servings)

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Ingredients

8 servings

8 oz (227 g) full-fat cream cheese, at room temperature, cut into chunks
¼ cup (60 g) mayonnaise
¼ cup (60 g) sour cream, at room temperature
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Worcestershire sauce
½ tsp (2.5 ml) hot sauce (optional)
1 clove (3 g) garlic, finely grated or minced
1½ tsp (4 g) Old Bay seasoning, for the dip
¼ tsp (0.5 g) freshly ground black pepper
¾ cup (85 g) sharp cheddar cheese, for the dip, shredded from a block
2 scallions (30 g) scallions, for the dip, white and green parts thinly sliced
8 oz (227 g) lump crab meat, drained well, gently squeezed dry, and picked over for shell
¼ cup (28 g) sharp cheddar cheese, for the top, shredded from a block
¼ tsp (0.8 g) Old Bay seasoning, for sprinkling
1 scallion (15 g) scallion, for garnish, thinly sliced
1 small baguette (8 oz) (227 g) baguette, crackers, or sturdy crackers for serving, sliced ½ inch thick and toasted, or swap for crackers (optional)

Equipment (6)

1-quart (about 950 ml) baking dish or 9-inch (23 cm) deep-dish pie plate
Large mixing bowl
Rubber spatula
Box grater
Instant-read thermometer
Baking sheet (optional, to catch drips)

Steps

Before you start

Set the cream cheese out on the counter 30–60 minutes ahead so it is fully soft. Cold cream cheese leaves lumps in the dip.
Use fully cooked lump crab meat, either fresh or pasteurized refrigerated. Do not use shelf-stable canned crab if you can avoid it, because it is stringy and tastes tinny.
Shred the cheddar from a block. Pre-shredded cheese has anti-caking starch that makes the dip slightly grainy.
Old Bay is already salty, and so is the crab. The recipe has no added salt, so taste the dip after baking before you add any.

1
Heat oven, prep dishOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Lightly grease a 1-quart baking dish or 9-inch deep-dish pie plate with butter or nonstick spray.
- Set it on a baking sheet if you want an easier cleanup.
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Ready when: Oven reads 350°F (175°C) and the dish is greased.
Tip: Greasing the dish lightly keeps the browned edges from welding to the sides.
2
Beat the creamy base
- In a large bowl, combine the soft cream cheese, mayonnaise, and sour cream.
- Beat with a rubber spatula or hand mixer on low for about 1 minute, pressing out lumps against the side of the bowl.
- Add the lemon juice, Worcestershire, hot sauce if using, garlic, 1½ teaspoons Old Bay, and the black pepper.
- Mix until fully blended.
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Ready when: The base is smooth and evenly speckled with seasoning, with no visible cream cheese lumps.
Tip: Get the base smooth before adding anything else. Lumps will not break up once the crab and cheese are in.
3
Stir in cheddar, scallions
- Add ¾ cup (85 g) of the cheddar and the 2 sliced scallions to the bowl.
- Stir until evenly distributed.
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Ready when: Cheese and scallions are spread evenly through the base.
4
Fold in the crab
- Squeeze the crab meat gently in your hands or a clean towel to remove excess liquid, then check for bits of shell.
- Add it to the bowl and fold with 6–8 gentle strokes of the spatula, just until combined.
- Stop while you can still see large chunks of crab.
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Ready when: Crab is evenly distributed and still in visible lumps.
Tip: Over-stirring shreds the lump crab into mush. Excess liquid left in the crab will make the dip watery.
5
Fill dish and top
- Scrape the mixture into the prepared dish and spread it into an even layer with the spatula.
- Scatter the remaining ¼ cup (28 g) cheddar over the top and dust with ¼ teaspoon Old Bay.
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Ready when: The surface is level and fully covered with cheese.
6
Bake until bubblingOven 350°F / 175°C
- Bake in the center of the 350°F (175°C) oven for 22–25 minutes.
- The dip is done when the edges are bubbling, the top cheese has melted and has golden spots, and the center registers 165°F (74°C) on an instant-read thermometer.
- For deeper browning, switch the oven to broil for the last 1–2 minutes and watch closely.
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Ready when: Edges bubble, top is melted with golden spots, center reads 165°F (74°C).
Tip: Broilers go from golden to burnt in seconds. Do not walk away if you use it.
7
Rest and garnish
- Remove the dish from the oven and let it stand for 10 minutes.
- This lets the molten dip thicken enough to scoop.
- Sprinkle with the sliced garnish scallion.
- Taste a small scoop and add a pinch of salt only if you feel it needs it.
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Ready when: The dip is no longer sloshing and the bubbling has stopped.
Tip: The dip stays very hot in the center. Warn guests on the first bite.
8
Toast and serveOven 350°F / 175°C
- While the dip rests, arrange the baguette slices on a baking sheet and toast them in the 350°F (175°C) oven for 6–8 minutes, until crisp and lightly golden at the edges.
- Serve the warm dip with the toasted baguette or crackers.
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Ready when: Baguette slices are crisp and pale golden.
Tip: Skip this step if you are using crackers. Put the baguette in after the dip comes out, so the oven is only on for the toast.

Good to know

Tips

Squeeze the crab dry. Wet crab is the most common cause of a thin, watery dip.
Fold the crab in last and gently, so it keeps its sweet, chunky texture.
For a spicier dip, increase the hot sauce to 1 teaspoon or add a pinch of cayenne.
Serve with something sturdy. Thin crackers break under the thick dip, while toasted baguette, pretzel crisps, or celery sticks hold up well.

Make ahead

"Assemble the dip through step 5, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 8–10 minutes to the time, until the center reaches 165°F (74°C). The toasted baguette can be made earlier in the day and kept in an airtight container."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: cover and store up to 3 days. Freezer: not recommended, as the cream cheese separates and turns grainy. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until the center reaches 165°F (74°C), or microwave in 30-second bursts, stirring in between."

Substitutions

lump crab meat → Jumbo lump or special-grade crab meat. Jumbo lump gives bigger chunks but costs more. Special grade is cheaper and shreds a bit more into the dip.
sour cream → Plain full-fat Greek yogurt. Same amount. Gives a slightly tangier dip.
sharp cheddar cheese, for the dip → Gruyère, Monterey Jack, or Swiss cheese. Use the same weight. Gruyère adds a nutty note and Monterey Jack is milder.
Old Bay seasoning, for the dip → Seafood boil seasoning such as Zatarain's or J.O. Seasoning. Use the same amount, but taste first because some blends are saltier or spicier.