Ingredients:

  • 8 oz softened cream cheese (full-fat or Neufchâtel)
  • 1/2 cup mayonnaise (full-fat or light)
  • 1/2 cup sour cream (full-fat or light)
  • 1 lb lump crab meat, drained and patted dry
  • 1 cup shredded cheddar cheese (or Parmesan), divided
  • 1 Tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 2 tsp Old Bay Seasoning
  • 1/2 tsp hot sauce (optional)
  • 1/4 cup sliced green onions, divided
  • Pinch of salt
  • Pinch of black pepper
  • Fresh chopped parsley (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). In a large bowl, combine the fully softened cream cheese, mayonnaise, sour cream (or yogurt), and fresh lemon juice. Beat vigorously until the mixture is silky smooth and entirely homogenous. This step is the secret to a lump-free dip.
  2. Stir in most of the shredded cheese, minced garlic, Worcestershire sauce, Old Bay Seasoning, and hot sauce. Season generously with freshly cracked black pepper and a small pinch of salt. Taste and adjust seasoning as necessary.
  3. Carefully fold in the drained, patted-dry lump crab meat and most of the sliced green onions, reserving a handful for garnish. Use a rubber spatula and be gentle to ensure the beautiful chunks of crab remain intact.
  4. Spoon the mixture evenly into an 8 or 9 inch shallow baking dish.
  5. Sprinkle the remaining reserved shredded cheddar or Parmesan cheese over the top. Bake for 20–25 minutes, or until the edges are bubbling vigorously and the cheese on top is melted and lightly golden brown.
  6. Let the dip rest for 5 minutes before garnishing with the remaining green onions and fresh chopped parsley. Serve immediately with sturdy crackers or crudités.