Ingredients:

  • 1 block (8 oz / 225 g) full-fat Cream Cheese, softened to room temperature
  • ½ cup (120 ml) Mayonnaise
  • ¼ cup (60 ml) Sour Cream (or full-fat Greek yogurt)
  • 1 teaspoon (5 ml) Fresh Lemon Juice
  • 1 tablespoon (15 g) Old Bay Seasoning
  • ½ teaspoon (2.5 ml) Worcestershire Sauce
  • ¼ teaspoon Garlic Powder
  • Pinch of Cayenne Pepper or Hot Sauce, optional
  • ½ teaspoon Kosher Salt, or to taste
  • ¼ teaspoon Freshly Ground Black Pepper
  • 1 cup (100 g) Sharp Cheddar Cheese, freshly grated (divided)
  • ½ cup (50 g) Parmesan Cheese, freshly grated
  • 1 pound (450–454 g) Lump Crab Meat, thoroughly drained and patted dry
  • 2 tablespoons Fresh Chives or Flat-Leaf Parsley, finely chopped (Garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar casserole dish. Ensure the lump crab meat is meticulously drained and patted dry using kitchen paper; set aside.
  2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat the mixture until completely smooth and free of lumps. Stir in the lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, cayenne/hot sauce (if using), salt, and pepper until fully incorporated. Taste and adjust seasoning if needed.
  3. Gently fold in the Parmesan cheese and ¾ cup of the grated Cheddar cheese. Add the drained lump crab meat to the bowl and gently fold the crab into the cream mixture using a rubber spatula with minimal stirring to avoid breaking up the lumps. Transfer the mixture into the prepared baking dish and sprinkle the remaining ¼ cup of grated Cheddar evenly over the top.
  4. Bake for 20 to 25 minutes, or until the dip is bubbling around the edges and the topping is golden brown. Remove from the oven and let the dip rest on a cooling rack for 5–10 minutes. Garnish with fresh chives or parsley and serve immediately while piping hot.