Ingredients
– 8 ounces cream cheese, room temperature
– 1/4 cup mayonnaise
– 1/4 cup sour cream
– 2 cloves garlic, minced
– 1/4 cup chopped green onion
– 1 1/2 teaspoons seafood seasoning (e.g., a blend for enhancing flavors)
– 1/4 teaspoon salt (optional)
– 1 teaspoon Worcestershire sauce
– Juice of 1/2 a lemon
– 1 cup freshly shredded cheddar cheese, divided (3/4 cup mixed into the mixture, remaining for topping)
– 1/2 teaspoon hot sauce or to taste
– 1 pound fresh jumbo lump crab meat
Instructions
1-Preheat oven to 350 degrees F to get it ready for baking.
2-In a mixing bowl, beat cream cheese until smooth to form a creamy base.
3-Stir in mayonnaise, sour cream, garlic, green onion, seafood seasoning, salt, Worcestershire sauce, and lemon juice for a flavorful mix.
4-Mix in 3/4 cup cheddar cheese and hot sauce until everything blends well.
5-Fold in crab meat gently to keep its texture intact.
6-Spread the mixture into a 9-inch pie dish or similar baking pan for even cooking.
7-Sprinkle the remaining cheddar cheese on top for a cheesy crust.
8-Bake for about 20 minutes until the top is golden and bubbly.
9-Serve warm with bread, crackers, tortilla chips, or chopped cold vegetables for a complete appetizer.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦐 Use fresh jumbo lump crab meat for superior flavor; canned crab is a backup option.
🧂 Taste crab first to decide on salt addition as crab can be naturally salty.
❄️ Make ahead and refrigerate up to 2 days before baking, or store leftovers refrigerated up to 5 days and reheat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1/6 of dip
- Calories: 304
- Sugar: 2g
- Sodium: 1156mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg