Ingredients:

  • 8 oz (225 g) Cream Cheese, full fat, softened
  • 1/2 cup (120 ml) Mayonnaise, quality brand, full fat
  • 1/4 cup (60 ml) Sour Cream or Crème Fraîche, full fat
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Worcestershire Sauce
  • 1/2 tsp (2.5 ml) Hot Sauce (e.g., Tabasco)
  • 1 Tbsp (15 ml) Old Bay Seasoning
  • 1/2 tsp (2.5 ml) Garlic Powder
  • 1/4 tsp Black Pepper, freshly ground
  • 1 lb (450 g) Lump or Backfin Crab Meat, very well-drained
  • 3/4 cup (90 g) Sharp Cheddar Cheese, grated (divided)
  • 1/4 cup (30 g) Monterey Jack or Low-Moisture Mozzarella, grated
  • 2 Tbsp Fresh Parsley or Chives, finely chopped (for garnish)

Instructions:

  1. Preheat your oven to 190°C (375°F). Lightly grease a 9-inch pie dish or a small 1.5-quart oven-safe baking dish.
  2. In a large mixing bowl, beat or whisk the softened cream cheese, mayonnaise, and sour cream together until completely smooth and lump-free.
  3. Whisk in the lemon juice, Worcestershire sauce, hot sauce, Old Bay seasoning, garlic powder, and black pepper. Stir in 1/2 cup of the grated cheddar cheese and all of the Monterey Jack/Mozzarella.
  4. Ensure the crab meat is thoroughly drained and gently fold it into the cream base mixture using a large rubber spatula. Use minimal strokes to avoid breaking up the lumps of crab.
  5. Spoon the mixture evenly into the prepared baking dish and sprinkle the remaining 1/4 cup of cheddar cheese evenly over the top.
  6. Bake for 25–30 minutes, or until the dip is hot all the way through, bubbly around the edges, and the top cheese is golden brown and melted.
  7. Remove the dip from the oven and let it rest for 5 minutes. Garnish liberally with fresh parsley or chives before serving immediately.