Ingredients
Scale
- 1 lb (450 g) lump crab meat
- 8 oz (225 g) cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C) and position the oven rack in the center.
- Inspect the crab meat and remove any shell fragments. Set aside in a medium bowl.
- Soften the cream cheese in a bowl until smooth, either at room temperature or in the microwave using short intervals.
- In a large bowl, combine cream cheese, mayonnaise, and sour cream. Mix until smooth and uniform.
- Add Dijon mustard, garlic powder, onion powder, lemon juice, Worcestershire sauce, salt, and black pepper. Stir thoroughly to ensure even seasoning.
- Gently fold in the crab meat to preserve its chunks. Mix until fully coated in the creamy base.
- Add chopped fresh parsley and stir lightly to combine.
- Transfer the mixture into a baking dish and smooth the top with a spatula.
- Sprinkle shredded cheddar cheese evenly over the surface.
- Bake for 20–25 minutes until bubbly and lightly golden on top. Monitor to prevent over-browning.
- Remove from the oven and let cool slightly if desired. Serve warm with crackers, toasted baguette slices, or fresh vegetables.
Notes
Lump crab meat provides the best flavor and texture.
You can customize the dip with additional spices, cheese types, or fresh herbs.
For a lighter version, substitute part of the cream cheese with Greek yogurt.
- Prep Time: 15
- Cook Time: 25