I remember the first time I made this crab meat dip for a cozy gathering at my house. It was a chilly evening, and I wanted something warm, decadent, and utterly crowd-pleasing. As soon as the cream cheese began to soften on the counter, I knew I was in for something special. The moment I stirred in that sweet, delicate crab meat and popped the dish into the oven, my kitchen was filled with this incredible, savory aroma that had everyone hovering around the stove. It bubbled to a perfect golden brown, and that first creamy, flavorful bite—well, let’s just say it became an instant staple. This isn’t just a dip; it’s the centerpiece of memories, and I’m so excited to share my tested, perfected version with you.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lb lump crab meat, carefully picked over for shells
- 1 cup shredded Monterey Jack cheese (divided)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped green onions
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (plus more for garnish)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Juice of 1/2 a lemon
- Salt and freshly ground black pepper, to taste
Let’s talk about a few key players here. First, the crab: I’ve tried this with both fresh-picked lump crab and high-quality canned/jarred lump crab meat, and while fresh is sublime, a good quality canned variety works beautifully in a pinch—just drain it well. Don’t skip the Old Bay seasoning; it makes a huge difference, bringing that classic, briny coastal flavor that pairs perfectly with crab. And for the love of all things cheesy, please grate your own Parmesan. The pre-grated stuff in a canister just doesn’t melt the same way and lacks flavor. Finally, that squeeze of fresh lemon juice is non-negotiable in my book; it’s the bright note that cuts through the richness and makes everything pop.(See the next page below to continue…)