Ingredients:

  • 1 tbsp Unsalted Butter
  • 1 Small Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/4 cup Dry White Wine (or dry Sherry for deeper flavour)
  • 8 oz Full-Fat Cream Cheese, softened to room temperature
  • 1/4 cup Mayonnaise
  • 2 tbsp Sour Cream
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Old Bay Seasoning (plus extra for sprinkling)
  • 1/4 tsp Freshly Ground Black Pepper
  • Pinch Cayenne Pepper (optional, for a slight kick)
  • 1 tbsp Fresh Lemon Juice
  • 1/2 cup Shredded Monterey Jack Cheese
  • 1/2 cup Shredded Sharp White Cheddar Cheese
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1 lb Jumbo Lump Crab Meat, thoroughly picked over for shells and drained well (reserve a few lumps for garnish)

Instructions:

  1. Sauté Aromatics: Melt butter in a small skillet over medium heat. Add the minced shallot and sauté for 2 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant (do not brown).
  2. Deglaze: Pour in the white wine (or sherry). Bring to a simmer and cook for 1-2 minutes, scraping up any browned bits, until the liquid has mostly reduced. Remove from heat and allow to cool slightly.
  3. Cream the Base: In the large mixing bowl, thoroughly beat or whisk the softened cream cheese, mayonnaise, and sour cream until completely smooth and lump-free.
  4. Add Flavourings: Whisk the Dijon mustard, Worcestershire sauce, Old Bay, black pepper, cayenne, and lemon juice into the cream cheese mixture until fully incorporated.
  5. Incorporate Aromatics: Stir the cooled shallot/garlic mixture into the cream base.
  6. Add Cheese: Fold in the Monterey Jack, Cheddar, and Parmesan cheeses, reserving about 2 tablespoons of the Jack cheese for the topping.
  7. Fold in Crab: Gently fold the drained crab meat into the mixture. Use a light hand to avoid breaking up the lumps entirely.
  8. Prepare and Bake: Preheat oven to 375°F (190°C). Transfer the dip mixture to the prepared baking dish and spread evenly. Sprinkle the reserved Monterey Jack cheese and a light dusting of Old Bay over the top.
  9. Cook: Bake for 20 to 25 minutes, or until the dip is hot, bubbly around the edges, and the top is melted and lightly golden brown.
  10. Rest and Serve: Remove from the oven and let the dip rest on a wire rack for 5 minutes. Garnish with the reserved crab lumps and serve immediately.