The Best Easy Crab Dip
Total Time
45 mins
Prep Time
25 mins
Cook Time
20 mins
Rating
4.7 out of 5 stars
(13)
Ingredients
6-8 servings
- 2 teaspoons olive oil
- 1 small red bell pepper, finely chopped
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 16 ounces (453.59g) lump crab meat, drained, if canned
- 8 ounces (226.8g) cream cheese, at room temperature
- 1 cup (224g) mayonnaise
- 4 ounces (113.4g) Monterey Jack cheese, shredded (1 cup shredded)
- ¼ cup (25g) Parmesan cheese
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- 1½ teaspoons Old Bay seasoning
- 1 teaspoon hot sauce
- ½ cup (30g) Panko bread crumbs
- 1 tablespoon Parmesan cheese
- 2 tablespoons unsalted butter, melted
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Preparation
Step 1
Preheat oven to 400 degrees F. Grease a 1½-quart casserole dish; set aside.
Step 2
Heat the olive oil over medium-high heat in a large skillet. Add the red pepper and onion and cook until softened and all moisture has evaporated, about 5 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute, or until fragrant. Remove the mixture to a large bowl and allow to cool.
Step 3
Add the rest of the dip ingredients to the bowl with the pepper mixture and gently stir together until combined, being careful not to smash the crab meat too much. Transfer the mixture to the prepared casserole dish.
Step 4
With a fork, toss together the bread crumbs, Parmesan, and melted butter and sprinkle evenly over the top of the dip.
Step 5
Bake for 20 minutes, or until golden brown and bubbly. Allow to rest for 10 minutes before serving. Serve with baguette slices or your favorite tortilla or pita chips. Refrigerate any leftovers in an airtight container for up to 2 days.
Step 6
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Chef's notes
Nutritional values are based on one serving
