Description
A decadent, warm crab dip filled with sweet jumbo lump crab, white cheddar, zesty lemon, Old Bay spice, and a creamy base—baked until bubbly and golden for an irresistible party appetizer.
Ingredients
8 oz cream cheese, softened to room temperature
¾ cup mayonnaise
Zest of 1 small lemon
Juice of 2 small lemons
2 tsp hot sauce (optional, for a bit of heat)
1 Tbsp minced garlic
2 tsp soy sauce
¼ tsp cayenne pepper
2 tsp Old Bay seasoning
½ tsp ground mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper
8 oz shredded white cheddar cheese, divided
1 lb jumbo lump crab meat, drained and gently flaked
½ cup thinly sliced green onion, divided
Instructions
Preheat oven to 350 °F (177 °C).
In a large bowl, beat together softened cream cheese and mayonnaise until smooth using a hand mixer.
Add lemon zest, lemon juice, hot sauce, garlic, soy sauce, cayenne, Old Bay, mustard, salt, pepper, and half of the cheddar cheese. Mix thoroughly.
Gently fold in jumbo lump crab meat and half the sliced green onion, being careful not to break up the crab.
Spread the mixture evenly into a 9‑inch cast iron skillet or baking dish and top with remaining cheddar cheese.
Bake for 20 minutes until bubbly; then broil for 1–2 minutes until golden on top. Watch carefully to prevent burning.
Remove from oven and sprinkle with remaining green onion. Serve immediately with crostini, crackers, or fresh veggie sticks.
- Prep Time: 20 minutes
- Cook Time: 22 minutes (20 min bake + 1–2 min broil)
