Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • ½ cup (120 ml) mayonnaise, full-fat
  • ½ cup (120 ml) sour cream, full-fat
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 teaspoon (5 ml) Old Bay seasoning
  • ½ teaspoon (2.5 ml) hot sauce (such as Tabasco or Frank's RedHot)
  • 1 pound (450g) lump crab meat, picked over for shells
  • 1 cup (100g) shredded cheddar cheese, divided
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, Old Bay seasoning, and hot sauce. Beat until smooth.
  3. Gently fold in the lump crab meat, being careful not to break up the lumps too much.
  4. Transfer the mixture to the prepared baking dish.
  5. Sprinkle evenly with ¾ cup of the shredded cheddar cheese.
  6. Bake for 20-25 minutes, or until golden brown and bubbly.
  7. Sprinkle with the remaining cheddar cheese and bake for an additional 2 minutes to melt.
  8. Let cool for a few minutes before serving.
  9. Garnish with fresh parsley, if desired, and serve warm with your favourite dippers.