Creamy Jumbo Lump Crab Dip Delight

Rich, buttery—and luxuriously packed with jumbo lump crab—this velvety dip bakes to a bubbling bronze crust that’s irresistible with crackers or crisp...

8 servings
American Cuisine
🟡Intermediate★★★☆☆
Jul 6, 2025
34 views

Ingredients

🥛

8 ounces

cream cheese

room temperature for easy mixing

🥬

2 large

garlic clove

minced to a paste

🍎

1 tablespoon

lemon juice

freshly squeezed

🥛

0.75 cup

Gruyère cheese

freshly grated, divided

🌶️

2 teaspoons

Dijon mustard

🥛

0.5 cup

sour cream

📦

1 medium

shallot

finely minced

🥛

2 tablespoons

unsalted butter

divided, plus extra for greasing the baking dish

📦

2 tablespoons

chives

minced

🥛

0.25 cup

Parmesan cheese

finely grated

📦

1 tablespoon

flat-leaf parsley

minced

📦

1 pound

jumbo lump crab meat

picked over for shells, kept chilled

🌾

as needed

assorted crackers

for serving

🥬

0.25 teaspoon

freshly ground black pepper

📦

0.5 cup

mayonnaise

🍎

1 teaspoon

lemon zest

freshly grated

💧

1 teaspoon

Worcestershire sauce

💧

0.5 teaspoon

hot sauce

adjust to taste

🌶️

0.5 teaspoon

kosher salt

plus more to taste

🌶️

0.25 teaspoon

smoked paprika

📦

1 teaspoon

Old Bay seasoning

📦

as needed

fresh vegetable crudités

for serving

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Preheat the oven to 375°F (190°C) and lightly grease a 1–1.5-quart baking dish with some of the unsalted butter; this prevents sticking and promotes even browning.
Step 2
Melt 1 tablespoon of the unsalted butter in a small skillet over medium heat, then add the shallot and garlic clove. Sweat gently until the shallot turns translucent and aromatic, 2–3 minutes; letting them cool slightly avoids curdling the dairy later.
Step 3
In a separate mixing bowl, beat the cream cheese with a sturdy spatula until creamy and lump-free—incorporating air now ensures a lighter final texture.
Step 4
Whisk in the mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, lemon juice, hot sauce, kosher salt, and freshly ground black pepper until completely homogeneous; this base carries the crab’s delicate flavor without overpowering it.
Step 5
Stir in half of the Gruyère cheese and all of the Parmesan cheese so they melt seamlessly into the custardy matrix during baking.
Step 6
Gently fold the jumbo lump crab meat, chives, and flat-leaf parsley into the mixture, using a broad spatula and minimal strokes to keep the jumbo lumps intact for luxurious bites.
Step 7
Transfer the mixture to the prepared baking dish, smoothing the surface. Top evenly with the remaining Gruyère cheese, dust with the smoked paprika, and dot the surface with the remaining 1 tablespoon unsalted butter—these extra fats encourage a gorgeous bronzed crust.
Step 8
Bake until the edges are vigorously bubbling and the top is golden brown, 20–25 minutes; an instant-read thermometer inserted into the center should register at least 165°F (74°C). For deeper caramelization, switch to broil for the last 1–2 minutes, watching closely.
Step 9
Allow the dip to rest 5 minutes to thicken slightly, then serve hot with assorted crackers and fresh vegetable crudités while the cheese pull is at its peak.

✨Chef's Tips

  • ★For pristine lumps, spread the jumbo lump crab meat on a sheet pan lined with paper towel and chill while you prep; the slight dehydration helps the crab hold together when folded into the warm mixture.
  • ★Room-temperature cream cheese is critical—cold cream cheese resists blending and can leave grainy pockets. Microwave in 10-second bursts if needed, stopping as soon as it’s pliable.
  • ★Gruyère cheese lends nutty depth without overshadowing the seafood; however, if unavailable, high-quality aged cheddar works—reduce kosher salt by 1/8 teaspoon, as cheddar is saltier.
  • ★To hold the dip for a party, bake fully, cover loosely with foil, and keep it in a 200°F (93°C) oven for up to 45 minutes, stirring once halfway to redistribute molten cheese.
  • ★Leftovers reheat beautifully: spoon portions into a small skillet over low heat and stir until steamy—this gentle reheating prevents oil separation that microwaving can cause.
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