Ethan D. Hix’s Hot Crab Dip
Photography by Kristina Armstrong
Local home chefs share their go-to dip recipes to impress guests at any gathering.
Hot Crab Dip
Delicious hot crab dip with jumbo lump crab, cream cheese, and cheddar, baked to golden perfection. Perfect for any gathering!
Ingredients
- 8 oz. package cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 cup green onion, chopped
- 1/4 cup Italian parsley, chopped
- 2 tsp. Old Bay seasoning
- 1/4 tsp. kosher salt
- 1 tsp. Worcestershire sauce
- 1/2 of a lemon, juiced and zested
- 1 cup freshly shredded cheddar cheese, divided
- 1/2 tsp. hot sauce, or more to taste
- 1 lb. jumbo lump crab meat
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 350°.
- Add cream cheese to a mixing bowl and beat until smooth.
- Stir in mayonnaise, sour cream, garlic, green onion, parsley, Old Bay seasoning, salt, Worcestershire, and lemon juice and lemon zest.
- Add ¾ cup cheddar cheese and hot sauce and mix until smooth.
- Stir in crab meat.
- Spread into a 9-inch pie dish or similar-size baking pan and sprinkle remaining cheddar cheese and Parmesan cheese on top.
- Bake for about 20 minutes or until the top is golden and bubbly.
- Serve warm, with slices of sourdough bread, crackers, or chopped, cold veggies.
“I love the cool, crisp air of fall, especially when it’s time to cheer on the Georgia Bulldogs. There’s nothing like spending a Saturday immersed in college football, surrounded by friends and family, and the smell of hot crab dip. The combination of the season, the sport, and that savory dip makes fall my favorite time of year!”
-Ethan D.