Ingredients:

  • 8 oz block Cream Cheese, full fat, softened
  • 1/2 cup Mayonnaise, full fat
  • 1/4 cup Sour Cream, full fat
  • 1 small Shallot, finely minced (or 1 tbsp finely minced onion)
  • 2 cloves Garlic, minced
  • 2 tsp Old Bay Seasoning
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Hot Sauce (e.g., Tabasco, optional)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 lb Crab Meat (Lump or Backfin), well drained and checked for shells
  • 1 cup Sharp Cheddar Cheese, grated (divided)
  • 1/4 cup Parmesan Cheese, freshly grated
  • 2 tbsp Fresh Parsley, chopped (divided)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a small, shallow baking dish.
  2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat with a spoon or hand mixer until the mixture is completely smooth and lump-free. Add the minced shallot and garlic.
  3. Add the Old Bay seasoning, lemon juice, Worcestershire sauce, hot sauce (if using), and black pepper. Mix thoroughly. Stir in 3/4 cup of the grated Sharp Cheddar, the Parmesan cheese, and 1 tablespoon of chopped parsley. Mix until just combined.
  4. Gently pat the drained crab meat dry if needed. Add the crab meat to the seasoned cheese mixture. Using a rubber spatula, very gently fold the crab into the dip base, aiming to distribute the crab evenly without breaking up the lumps. Stop mixing immediately once incorporated.
  5. Transfer the crab mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/4 cup of Sharp Cheddar cheese evenly over the top.
  6. Bake for 20–25 minutes, or until the edges are bubbling and the top is golden brown. Remove from the oven and let it rest for 5 minutes before serving. Garnish with the remaining 1 tablespoon of fresh parsley.