Ingredients:

  • 225g (8oz) full-fat cream cheese, softened to room temperature
  • 120ml (1/2 cup) high-quality mayonnaise
  • 60ml (1/4 cup) full-fat sour cream
  • 15ml (1 tbsp) fresh-squeezed lemon juice
  • 5ml (1 tsp) Worcestershire sauce
  • 5g (1 tsp) Old Bay seasoning
  • 5g (1 tsp) Dijon mustard
  • 5 drops hot sauce
  • 450g (1 lb) lump crab meat, drained and picked for shells
  • 100g (1 cup) sharp white cheddar, freshly grated
  • 50g (1/2 cup) Gruyère cheese, freshly grated
  • 20g (1/4 cup) green onions, thinly sliced (whites and greens separated)

Instructions:

  1. Prepare the base. In a large mixing bowl, beat the 225g (8oz) of softened cream cheese using an electric hand mixer. Continue until velvety and completely smooth, which usually takes about 2 minutes. Note: If you see lumps, keep going; they won't disappear in the oven.
  2. Aerate the mixture. Add the 120ml (1/2 cup) mayonnaise, 60ml (1/4 cup) sour cream, 15ml (1 tbsp) lemon juice, 5ml (1 tsp) Worcestershire sauce, 5g (1 tsp) Dijon mustard, 5g (1 tsp) Old Bay, and 5 drops of hot sauce. Whip for exactly 30 seconds until the mixture is light and aerated.
  3. Incorporate the aromatics. Fold in the 100g (1 cup) of freshly grated sharp white cheddar and the white parts of your sliced green onions.
  4. Handle the crab. Using a rubber spatula, gently fold in the 450g (1 lb) of lump crab meat. Use a cutting and folding motion (cut down the middle, scoop from the bottom) to keep the large chunks intact.
  5. Transfer to dish. Move the mixture into your 1.5 quart ceramic baking dish, smoothing the top with the back of a spoon.
  6. Add the crust. Top the mixture evenly with the 50g (1/2 cup) of grated Gruyère cheese.
  7. The Bake. Place in a preheated oven at 375°F (190°C) for 25 minutes. Bake until the dip is bubbling and the top is a burnished gold.
  8. The Rest. Let the dish sit for 5 minutes before serving. This allows the fats to slightly re set, preventing the dip from being too runny when the first cracker hits it. Boiling Crab Sauce: The Ultimate Buttery Coastal Crush Copycat — Discover the best Boiling Crab Sauce recipeour Homemade Coastal Crush is a bu...Stone Crab Claws: Chilled Classic Mustard Sauce — Learn how to perfectly serve Stone Crab Claws chilled, paired with an essenti...Shrimp and Crab Ravioli Recipe with Lemon-Dill Brown Butter Sauce — Shrimp and Crab Ravioli is elevated with a luxurious, homemade seafood fillin... $img_2$