Ingredients:

  • 8 oz (225 g) full-fat Cream Cheese, softened
  • 1/2 cup (120 ml) full-fat Mayonnaise
  • 1/4 cup (60 ml) full-fat Sour Cream or Greek Yoghurt
  • 1 tablespoon (15 ml) fresh Lemon Juice
  • 1 teaspoon (5 ml) Worcestershire Sauce
  • 1 teaspoon (5 ml) Dijon Mustard
  • 2 teaspoons (10 ml) Old Bay Seasoning
  • 1/2 teaspoon (2.5 ml) Garlic Powder
  • 1/4 teaspoon (1.25 ml) Cayenne Pepper
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup (120 g) Shredded Cheese Blend (Sharp Cheddar, Monterey Jack, or Gruyère), divided
  • 1 pound (450 g) Crab Meat, drained well
  • 2 tablespoons (10 g) grated Parmesan Cheese
  • 1 tablespoon (15 ml) Fresh Parsley or Chives, finely chopped, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch round baking dish or a small casserole dish.
  2. In a mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat with a spatula or hand mixer until completely smooth and lump-free.
  3. Stir in the lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, garlic powder, cayenne pepper, salt, and pepper. Mix thoroughly until all seasonings are evenly distributed.
  4. Gently stir in 3/4 cup (90 g) of the shredded cheese blend, reserving the remaining 1/4 cup for topping.
  5. Add the well-drained crab meat to the mixture. Using a rubber spatula, gently fold the mixture only 4–5 times until just combined. Do not overmix.
  6. Scrape the mixture into the prepared baking dish and smooth the top. Sprinkle the reserved shredded cheese and the grated Parmesan evenly over the surface.
  7. Bake for 20–25 minutes, or until the dip is bubbling around the edges and the top is golden brown.
  8. Remove the dip from the oven and allow it to rest for 5 minutes. Garnish generously with fresh chopped parsley or chives before serving immediately with crusty bread or crackers.