Description
This easy homemade crab dip captures the irresistible flavors of Joe’s Crab Shack, bringing a taste of the coast right to your kitchen. Creamy, cheesy, and packed with succulent crab meat, it’s a guaranteed crowd-pleaser for any gathering.
Ingredients
Scale
- 1 lb lump crab meat
- 8 oz full-fat cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Old Bay Seasoning
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 2 cloves fresh garlic, minced
- 1 shallot, finely diced
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Hot sauce (optional, to taste)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish.
- Gently open the crab meat and drain it extremely well, pressing lightly in a fine-mesh sieve to remove excess liquid. Spread it out on a plate and pick through it to remove any shell fragments.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a hand mixer on low speed or a sturdy spatula to beat until smooth and lump-free.
- Add the Old Bay Seasoning, Worcestershire sauce, fresh lemon juice, minced garlic, and finely diced shallots to the creamy base. Mix thoroughly until evenly distributed.
- Gently fold in the prepared crab meat using a spatula, being careful not to break up the lumps.
- Spoon the crab dip mixture evenly into the prepared baking dish and spread it out smoothly.
- Generously sprinkle the shredded cheeses over the top of the dip.
- Bake in the preheated oven for 20-25 minutes, or until hot and bubbly around the edges and the cheese is melted and golden brown. If necessary, broil for 1-2 minutes for extra browning, watching closely to prevent burning.
- Remove from the oven and let it rest for a few minutes before serving warm with your favorite dippers.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: For best results, use high-quality lump crab meat and avoid overmixing to keep the crab texture intact. This dip can be prepared in advance and refrigerated before baking for easy entertaining.