Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup real mayonnaise
  • 0.25 cup sour cream
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh lemon juice
  • 0.5 tsp Dijon mustard
  • 1 lb fresh lump Maryland blue crab meat, drained
  • 1.5 tsp Old Bay Seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 1 cup extra sharp white cheddar cheese, shredded
  • 0.25 cup Monterey Jack cheese, shredded
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Preheat the oven to 375°F. Note: A higher heat ensures the cheese shatters before the crab overcooks.
  2. Whip the base. Combine 8 oz softened cream cheese, 0.5 cup mayonnaise, and 0.25 cup sour cream in a bowl until silky and completely lump free.
  3. Season the emulsion. Add 1 tsp Worcestershire sauce, 1 tsp lemon juice, 0.5 tsp Dijon mustard, 1.5 tsp Old Bay, 0.5 tsp garlic powder, and 0.25 tsp smoked paprika.
  4. Fold the fats. Gently stir in 0.5 cup of the extra sharp white cheddar. Note: This puts cheese inside the dip for extra gooeyness.
  5. Prepare the crab. Pick through 1 lb fresh lump Maryland blue crab meat until no shell fragments remain.
  6. Incorporate delicately. Use a spatula to fold the crab into the cream cheese mixture until just combined. Don't overwork it!
  7. Transfer the mixture. Spread it evenly into your baking dish, smoothing the top with the back of a spoon.
  8. Create the crust. Sprinkle the remaining 0.5 cup white cheddar and 0.25 cup Monterey Jack over the top.
  9. Bake the dip. Slide it into the oven for 25 minutes until the top is golden and crackling.
  10. Garnish and rest. Sprinkle with 2 tbsp fresh chives and let it sit for 5 minutes until the base sets slightly.