Creamy Baked Crab Dip

My friend Sarah brought this crab dip to a summer rooftop gathering years ago, and I literally hovered near the bowl the entire night. She laughed when she caught me going back for what must have been my fifth cracker, then scribbled the recipe on a napkin right there. That napkin lived taped to my fridge for months until I finally typed it out, stained with wine and olive oil.

I made this for my dads birthday last winter, and even my shellfish skeptical brother kept going back for more. Something about the warm, bubbling dip with those golden crostini makes people forget whatever rules they thought they had about seafood appetizers. My dad actually asked if I could make it again the next weekend.

Ingredients

• 8 oz cream cheese, softened: Room temperature is non negotiable here or you will get lumps
• 1/2 cup sour cream: Adds tang that cuts through the richness
• 1/4 cup mayonnaise: Do not skip this, it makes everything velvety
• 1 tsp Dijon mustard: Tiny kick that wakes up all the flavors
• 1 tsp Worcestershire sauce: Umami secret weapon nobody can quite place
• 1/2 tsp hot sauce: Optional but I always add it
• 1 1/2 cups lump crab meat: Splurge for the good stuff, you can taste the difference
• 1/2 cup shredded mozzarella: Creates those gorgeous golden bubbles on top
• 1/4 cup grated Parmesan: Salty finish that makes people ask whats in this
• 2 green onions: Fresh bite against all that creaminess
• 1/2 red bell pepper: Little crunch and pop of color
• 2 tbsp fresh parsley: Brightens everything up
• 1/2 tsp garlic powder: Even layer of garlic flavor throughout
• 1/2 tsp Old Bay seasoning: Makes it taste like it came from a proper crab house
• 1/4 tsp black pepper: Freshly ground makes a real difference
• 1/4 tsp salt: Adjust after tasting, crab can be salty already
• 1 baguette: Slice thin so they get properly crisp
• 2 tbsp olive oil: For brushing the crostini
• Assorted crackers: Whatever your favorites are

Instructions

Get your oven ready:

Preheat to 375°F and position a rack in the middle

Make the creamy base:

Beat together the cream cheese, sour cream, mayo, Dijon, Worcestershire, and hot sauce until absolutely smooth

Gentle fold time:

Add the crab, mozzarella, Parmesan, green onions, bell pepper, parsley, garlic powder, Old Bay, pepper, and salt, folding just until combined

Transfer to baking dish:

Spread everything into a 1 quart dish and smooth the top with your spatula

Bake until bubbly:

20 minutes should do it, you want golden spots and serious bubbling action

Make the crostini:

While the dip bakes, brush baguette slices with olive oil and bake 8 to 10 minutes, turning once halfway

Serve it warm:

Put that bubbling dish on the table with crackers and crostini and watch it disappear

Save

This recipe turned me into the person friends call when they need to bring something impressive but unstressful to a party. I have carried that same bubbling dish through so many doorways now, always with the same nervous excitement about whether people will love it as much as I do. They always do.

Making It Your Own

Claw meat works beautifully if you want to save some money, and honestly, the slightly sweeter flavor is fantastic. I have made this with everything from imitation crab in a pinch to fresh crab I picked myself at the shore, and the formula never fails me.

The Wine Question

Sauvignon Blanc is my go to because that crisp acidity cuts right through the creaminess. But a chilled Pinot Grigio or even a dry rosé works beautifully if that is what your guests prefer drinking.

Get Ahead Like A Pro

You can assemble everything up to a day before and keep it covered in the fridge. The crostini can be made ahead too, just store them in an airtight container and recrisp them for a few minutes before serving.

• Let the refrigerated dip sit at room temperature for 20 minutes before baking
• Add an extra 5 minutes to the baking time if going straight from the fridge
• Sprinkle fresh parsley over the top right before serving for that just made look

Save

Hope this becomes your go to for all the gatherings where you want people to feel genuinely welcomed and well fed.

Recipe Questions & Answers

→ What type of crab meat works best?

Lump crab meat is ideal for its large chunks and sweet flavor, but claw meat or a blend can be used for variation.

→ Can I make this ahead of time?

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

→ How do I make crostini crispy?

Brush baguette slices with olive oil and bake at 375°F until golden and crisp, turning once midway.

→ Can I adjust the spice level?

Yes, add more hot sauce or a pinch of cayenne pepper to increase heat according to your preference.

→ Are there alternatives to crackers for serving?

Crudités like sliced vegetables offer a gluten-free option that pairs well with the creamy crab blend.