Ingredients
Scale
- 16 oz lump crab meat (drained and picked for shells)
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded sharp cheddar cheese (divided)
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 cup green onions (thinly sliced)
- Optional: A pinch of paprika for garnish
Instructions
- Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a small baking dish or a 9-inch pie plate with non-stick cooking spray or a little bit of butter to ensure the dip doesn’t stick to the edges. - Step 2: Mix the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and garlic powder. Use a hand mixer or a sturdy spatula to blend until the mixture is completely smooth and free of lumps. - Step 3: Add Cheese and Onions
Stir in half of the shredded cheddar cheese and most of the sliced green onions (save a few for the topping). Mixing the cheese into the base ensures that the dip is cheesy throughout every single bite. - Step 4: Fold in the Crab Meat
Gently fold the lump crab meat into the mixture using a spatula. Be careful not to over-mix; you want to keep the large chunks of crab meat intact for the best texture and presentation. - Step 5: Bake to Perfection
Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining cheddar cheese over the top and add a light dusting of paprika. Bake for 20 to 25 minutes, or until the cheese is melted and the edges are bubbling and slightly golden.
- Cook Time: 40 minutes
- Diet: Low-Carb