Description
A hot, cheesy crab dip inspired by Joe’s Crab Shack featuring cream cheese, cheddar, Parmesan, and lump crab meat baked until golden and bubbly.
Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp butter, softened
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Optional: pinch of cayenne pepper for heat
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 lb lump crab meat, drained and checked for shells
- ¼ cup chopped green onions
- ¼ cup chopped red bell pepper (or green pepper)
- 1 Tbsp lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375 °F (190 °C). Grease a baking dish.
- In a bowl, beat cream cheese until smooth. Add sour cream, mayonnaise, butter, Worcestershire sauce, Dijon mustard, Old Bay seasoning, garlic powder, and onion powder; mix well.
- Stir in cheddar and Parmesan cheeses until evenly blended.
- Fold in green onions, bell pepper, lemon juice, and crab meat gently to keep the lumps intact.
- Spread mixture into the prepared dish.
- Bake for 20–25 minutes, until bubbly and lightly golden.
- Remove from oven, sprinkle with chopped parsley, and serve hot.
Notes
- Add jalapeños or extra cayenne for a spicy kick.
- Mix in mozzarella for a gooier dip.
- Chill instead of baking for a cold dip variation.
- Use Greek yogurt and light cream cheese for a healthier version.
- Try substituting crab with shrimp or crawfish for variety.
- Store leftovers up to 3 days refrigerated.
- Reheat in a 325 °F oven for about 10 minutes or microwave in short intervals.
- Freezing is not recommended due to dairy separation.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 70mg
