Warm, cheesy, smoky crab dip — a treat for game day or a gathering. Since crab is already cooked, it just warms through, so don't overdo it.
Ingredients
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 lb lump crab meat
- 1½ cups shredded cheese (cheddar and mozzarella)
- 2 green onions, sliced
- 1 tsp Old Bay or Cajun blend
- 1 tbsp lemon juice
- 1 garlic clove, minced
Instructions
- Mix the cream cheese, mayo, sour cream, garlic, Old Bay, and lemon juice until smooth.
- Gently fold in the crab, most of the cheese, and the green onions, keeping the lumps intact.
- Spread into a foil pan and top with the remaining cheese.
- Smoke at 300°F for 30–40 minutes, or bake at 375°F for 20–25 minutes, until bubbly and golden.
Make-Ahead & Storage
Best made fresh. You can assemble it, refrigerate up to 1 day, and bake when ready. Not suited to freezing — the dairy and crab don't reheat well twice.
Notes
Serve with crackers, toasted baguette, or crudités. Keep the crab folding gentle so you get lumps in every scoop.