Ingredients:

  • 8 oz block Full-Fat Cream Cheese, softened
  • 1/2 cup full-fat Mayonnaise
  • 1/4 cup Sour Cream (or crème fraîche)
  • 1 lb Lump Crab Meat, thoroughly drained
  • 1 cup Sharp Cheddar, freshly shredded (divided)
  • 1/2 cup Grated Parmesan Cheese
  • 2 tsp Old Bay Seasoning
  • 1/2 tsp Garlic Powder
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • 1 Tbsp fresh Lemon Juice
  • 1/2 tsp Hot Sauce (adjust to taste)
  • 2 Tbsp fresh Chives or Parsley, finely chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or small oven-safe baking dish (approx. 1.5-quart capacity).
  2. Combine the softened cream cheese, mayonnaise, and sour cream in a large mixing bowl. Beat or whisk until the mixture is completely smooth and uniform. Ensure ingredients are room temperature for the best results.
  3. Introduce the flavorings: Old Bay, garlic powder, Dijon mustard, Worcestershire sauce, lemon juice, and hot sauce. Mix thoroughly until evenly distributed. Stir in the Parmesan cheese and 3/4 cup of the shredded cheddar. Reserve the remaining 1/4 cup of cheddar for the top crust.
  4. Gently fold the drained lump crab meat into the cheese mixture using a rubber spatula. Use a light hand to keep the lumps of crab intact. Adjust salt or hot sauce if needed.
  5. Transfer the dip mixture to the prepared baking dish. Sprinkle the remaining 1/4 cup of shredded cheddar over the surface. Bake for 20–25 minutes, or until the edges are bubbling vigorously and the cheese on top is melted and lightly golden brown.
  6. Rest the dip for 5 minutes after removing it from the oven to stabilize the temperature. Garnish generously with fresh chives or parsley just before serving piping hot.