Ingredients:

  • 8 oz block Full-Fat Cream Cheese, softened
  • 1/2 cup Full-Fat Mayonnaise
  • 1/4 cup Full-Fat Sour Cream (or Greek yogurt)
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Worcestershire Sauce
  • 1 1/2 tsp Old Bay Seasoning
  • 1 tbsp finely minced Shallot
  • 1 medium Garlic Clove, grated or minced
  • 1/4 tsp Black Pepper, freshly ground
  • Fine Sea Salt, to taste
  • 1/4 cup Grated Parmesan Cheese
  • 1 cup Grated Melting Cheese (Cheddar/Jack blend)
  • 1 lb Lump or Jumbo Lump Crab Meat, thoroughly drained

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 1-quart or 1.5-quart ovenproof baking dish and set aside. Ensure the cream cheese is fully softened to room temperature.
  2. In a medium mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat or whisk until the mixture is completely smooth and free of lumps.
  3. Stir in the lemon juice, Worcestershire sauce, Old Bay seasoning, minced shallot, garlic, black pepper, and salt (if needed). Mix thoroughly until the seasonings are evenly distributed.
  4. Fold in the Parmesan cheese and 3/4 cup of the grated melting cheese blend. Reserve the remaining 1/4 cup of grated cheese for the topping.
  5. Gently fold the drained lump crab meat into the cream mixture. Use a light touch to coat the crab without breaking up the lumps.
  6. Spoon the mixture into the prepared baking dish, levelling the top slightly.
  7. Sprinkle the reserved 1/4 cup of grated cheese evenly over the top of the dip.
  8. Bake for 20 to 25 minutes, or until the edges are visibly bubbling and the top is golden brown and crusty. If needed, briefly flash under a hot broiler for 60 seconds to achieve a richer colour (watch closely).
  9. Remove the dip from the oven and allow it to rest for 5 minutes before serving. Serve immediately while piping hot with toasted baguette slices, crackers, or celery sticks.