Description
This delicious Crab Dip recipe is creamy, full of lump crab meat, and loaded with flavor. This is the crab dip that made me fall in love with crab dip and it could not be easier to make. If you’re looking for the perfect recipe to serve at your next gathering, this is it!
Ingredients
Units
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- 8 oz cream cheese, softened and room temperature
- 1/4 cup mayonnaise
- 1/2 cup full-fat Greek yogurt
- zest of 1 lemon
- juice of 2 small lemons
- 2 teaspoons hot sauce
- 2 cloves garlic, finely minced or grated
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 2 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon ground mustard
- 1/4 teaspoon fresh black pepper
- 1/4-1/2 teaspoon kosher salt
- 8 ounces white cheddar cheese, shredded and divided
- 1/3 cup thinly sliced green onion, plus more for garnish
- 1 pound jumbo lump crab meat, drained
Instructions
- Preheat oven to 350 degrees.
- Add the cream cheese, mayonnaise, and Greek yogurt to a large mixing bowl and stir until completely smooth. You can use a spoon to stir everything together or a hand mixer.
- Once the cream cheese mixture is smooth, add the lemon zest, lemon juice, hot sauce, garlic, Worcestershire sauce, cayenne pepper, Old Bay seasoning, ground mustard, salt, pepper, and half the shredded cheese. Stir until well combined.
- Next fold in the lump crab meat and green onion until well combined. Give the dip a taste and adjust the seasoning as needed.
- Transfer the crab dip to a 9-inch skillet or a 9-inch pie dish. Top the dip evenly with the remaining shredded cheese.
- Bake the dip at 350 degrees for 20 minutes until bubbly. Finish the dip by broiling for 1-2 minutes until golden, being careful to watch so it doesn’t burn.
- Garnish with more thinly sliced green onion and serve with crostini and veggies. Enjoy!
