Crab Dip Crackers Crostini

The smell of bubbling cheese always pulls people into the kitchen like gravity. I brought this crab dip to a friend's holiday party last year, and within ten minutes, everyone had abandoned the living room to crowd around the baking dish. Someone actually asked if I'd adopt them.

My aunt taught me that the secret to great crab dip is patience when folding in the meat. You want those lumps to stay intact, not turn into mush. She'd stand over my shoulder, correcting my technique with each too-enthusiastic stir.

Ingredients

• 8 oz cream cheese, softened: Room temperature cream cheese blends into a silky base without any lumps
• 1/2 cup mayonnaise: Adds richness and helps the dip stay creamy after baking
• 1/4 cup sour cream: Balances the heaviness with a subtle tang
• 1 tsp Worcestershire sauce: Deep, savory umami that makes everything taste more complete
• 1 tsp hot sauce: Just enough warmth to spark interest without overwhelming the crab
• 1 tsp Dijon mustard: Sharpness that cuts through all that creaminess
• 1/2 tsp garlic powder and onion powder: Classic flavor pairings that meld beautifully as they bake
• 1/2 tsp paprika: Adds a warm, earthy note and gorgeous color
• 1/4 tsp salt and pepper: Simple seasonings that let the crab remain the star
• 2 tbsp fresh lemon juice: Brightens everything and highlights the natural sweetness of the crab
• 8 oz lump crab meat: Splurge on jumbo lump if you can afford it, the texture difference is remarkable
• 1/4 cup grated Parmesan cheese: Salty, nutty depth that weaves through the whole dip
• 2 tbsp each fresh chives and parsley: Fresh herbs add little pops of color and mild onion flavor
• 1/4 cup shredded mozzarella: Creates that irresistible cheese pull everyone photographs
• 2 tbsp grated Parmesan: Extra for the topping because you can never have too much
• 2 tbsp panko breadcrumbs: Optional but highly recommended for that satisfying crunch
• 1 baguette sliced and brushed with olive oil: Homemade crostini are worth the extra ten minutes
• Assorted crackers: Stock a variety because guests will have strong opinions

Instructions

Preheat your oven to 375°F:

While it heats, clear some counter space and grab your largest mixing bowl

Build the creamy base:

Beat the softened cream cheese, mayonnaise, and sour cream until absolutely smooth

Add the seasonings:

Mix in the Worcestershire, hot sauce, mustard, garlic powder, onion powder, paprika, salt, pepper, and lemon juice

Gently fold in the good stuff:

Add the crab meat, Parmesan, chives, and parsley with a light hand to keep those lumps whole

Transfer and top:

Spread the mixture in a 1 to 1.5 quart baking dish and sprinkle with mozzarella, Parmesan, and panko

Bake until golden:

Let it bubble for 18 to 20 minutes until the top is golden brown and irresistible

Make the crostini while it bakes:

Brush baguette slices with olive oil and toast for 7 to 8 minutes, flipping once for even color

Let it rest briefly:

Five minutes of cooling helps the dip set slightly so it's not too loose to scoop

Save

After that party, three different friends texted me the next day asking for the recipe. One said her husband kept talking about it during their entire commute to work. The real victory was when my usually critical aunt asked for seconds.

Making It Ahead

You can assemble the entire dip up to a day before baking, which makes it perfect for entertaining. Just cover it tightly and keep it in the refrigerator. Add the topping right before it goes into the oven.

Choosing Your Crab

Jumbo lump is worth every penny if you are hosting something special, but I have made perfectly respectable versions with claw meat or even high quality canned crab in a pinch. Just pick through it meticulously for shells.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. Some guests will hover by the dish the entire time, so position it somewhere accessible.

• Set out small spreading knives so people do not have to double dip their crackers
• Keep some extra lemon wedges on hand for guests who love an extra bright note
• Consider doubling the recipe if you are feeding more than six people

Save

There is something deeply satisfying about serving food that makes people gather around. This dip has a way of turning strangers into friends and quiet gatherings into parties.

Recipe Questions & Answers

→ What type of crab meat is best for this dish?

Jumbo lump crab meat provides the best texture and flavor, but claw meat or canned crab can be used as alternatives.

→ Can I make this ahead of time?

Yes, you can prepare the mixture in advance and refrigerate it. Bake it just before serving for the best texture and warmth.

→ How can I add a spicy kick?

Incorporate extra hot sauce or a pinch of cayenne pepper into the dip mixture to increase the heat level.

→ What can I use instead of sour cream?

Greek yogurt is a lighter substitute that works well while maintaining creaminess.

→ How should I prepare the crostini?

Slice a baguette, brush slices with olive oil, and toast in the oven at 375°F until golden and crisp, about 7-8 minutes.