Description
Joe’s Crab Shack Crab Dip is a creamy, flavorful appetizer perfect for seafood lovers. This baked crab dip combines lump crab meat with cream cheese, cheddar, and a blend of tangy and savory seasonings, baked to bubbly perfection and garnished with fresh parsley. Ideal for serving with crackers, pita chips, or fresh bread at gatherings or parties.
Ingredients
Scale
Main Ingredients
- 1 lb lump crab meat, drained
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Mix Base Ingredients: In a mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, shredded cheddar cheese, lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper thoroughly.
- Add Crab Meat: Gently fold in the lump crab meat carefully to avoid breaking up the lumps too much, ensuring even distribution.
- Transfer to Baking Dish: Spread the crab mixture evenly into a baking dish, smoothing the top for even cooking.
- Bake the Dip: Bake in the preheated oven for 20-25 minutes or until the dip is bubbly and golden on top.
- Garnish and Serve: Remove from the oven and sprinkle freshly chopped parsley over the top. Serve warm with crackers, pita chips, or fresh bread for dipping.
Notes
- Use lump crab meat for best texture and flavor; canned crab can be used as a substitute but may alter texture.
- Make sure to soften the cream cheese completely to achieve a smooth mixture.
- For an extra kick, add a pinch of cayenne pepper or hot sauce to the mixture.
- Serve immediately while warm for best taste and texture.
- Can be prepared ahead of time, kept in the fridge, and baked just before serving.
