Hot Crab Dip

Bake this creamy hot crab dip until bubbling, with tender crab kept in generous chunks and a bright finish of lemon and scallions.

Prep: 15 min · Cook: 22 min · Yield: 8 · Method: Oven

Ingredients

• 1 pound cooked crab meat
• 8 ounces cream cheese
• 0.5 cup sour cream
• 1 cup sharp cheddar cheese
• 1 medium lemon
• 4 scallions scallions
• 0.25 cup mayonnaise
• 1 teaspoon worcestershire sauce
• 1 teaspoon old bay seasoning
• 1 clove garlic
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Lightly grease a 1-quart baking dish. (about 5 min) — 375°F
2. Zest the lemon and squeeze 1 tablespoon of juice. Thinly slice the scallions, separating the white and green parts. Mince the garlic. (about 5 min)
3. In a large bowl, stir together the softened cream cheese, sour cream, mayonnaise, cheddar, lemon zest, lemon juice, scallion whites, garlic, Worcestershire sauce, Old Bay seasoning, and black pepper until evenly combined. (about 5 min)
4. Gently fold in the crab meat, keeping the pieces in chunks. Transfer the mixture to the baking dish and smooth the top. (about 3 min)
5. Bake until the dip is hot and bubbling around the edges and the center reaches 165°F, about 18 to 22 minutes. Do not overbake, or the crab may dry out. (about 22 min) — 375°F; 165°F internal
6. Rest for 5 minutes, then scatter the sliced scallion greens over the top. Serve warm with crackers, toasted bread, or cut vegetables. (about 5 min)