Garlic Crab Dip with Fresh Parsley
Sweet lump crab meat, pungent garlic, and bright fresh parsley are suspended in a silky extra-virgin olive oil emulsion, then baked until luxuriously ...
6 servings
American Coastal Cuisine
🟡Intermediate★★★☆☆
Jul 6, 2025
23 views
Ingredients
🥛
8 ounce
cream cheese
room temperature for smooth mixing
🥬
3 cloves
garlic cloves
minced to a fine paste
🥛
0.25 cup
Parmesan cheese
freshly grated
🥛
0.5 cup
sour cream
🍎
1 tablespoon
lemon juice
freshly squeezed
📦
8 ounce
lump crab meat
picked over for shells, well-drained
🫒
3 tablespoon
extra-virgin olive oil
divided
📦
0.25 cup
fresh parsley
finely chopped, stems reserved for oil infusion
📦
0.25 cup
mayonnaise
🥬
0.25 teaspoon
freshly ground black pepper
plus more to taste
🍎
1 teaspoon
lemon zest
🌶️
0.5 teaspoon
kosher salt
plus more to taste
🌶️
0.25 teaspoon
smoked paprika
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat the oven to 375°F/190°C with a rack in the center so the dip bakes evenly without excessive browning.
Step 2
Combine 2 tablespoons of the extra-virgin olive oil, the garlic cloves, and the reserved stems from the fresh parsley in a small saucepan set over low heat. Warm for about 5 minutes, just until the garlic cloves begin to sizzle gently and smell sweet—this infuses the oil while taming raw garlic’s sharpness. Discard the parsley stems and take the pan off the heat.
Step 3
In a medium mixing bowl, whisk the cream cheese until completely smooth; this aerates it and prevents lumps later. Whisk in the sour cream and the mayonnaise until the mixture is velvety and uniform.
Step 4
While the garlic oil is still warm, stream it into the cream cheese mixture, whisking constantly so the fat emulsifies instead of separating. Reserve the remaining 1 tablespoon of extra-virgin olive oil for finishing.
Step 5
With a rubber spatula, gently fold in the lump crab meat, the chopped fresh parsley, the lemon zest, the lemon juice, the Parmesan cheese, the smoked paprika, the kosher salt, and the freshly ground black pepper. Fold just until combined so the lump crab meat stays in generous pieces for a luxurious texture.
Step 6
Transfer the mixture to a shallow 1-quart baking dish and smooth the surface. Drizzle the reserved tablespoon of extra-virgin olive oil over the top; this promotes an attractive, lightly bronzed finish.
Step 7
Bake until the Garlic Crab Dip with Fresh Parsley is bubbling at the edges and lightly golden on top, 12–15 minutes. The internal temperature should read 160°F/71°C, ensuring the seafood is heated through without drying.
Step 8
Remove from the oven, rest for 2 minutes so the fats settle, then scatter a final pinch of fresh parsley for color. Serve piping hot with toasted baguette slices, crackers, or crisp vegetable crudités.
✨Chef's Tips
- ★Drain and gently press the lump crab meat in a fine-mesh strainer for 5 minutes before starting—excess liquid is the chief culprit behind watery dips.
- ★Room-temperature cream cheese blends twice as fast and prevents tiny curds from forming; if you forget to temper it, microwave in 10-second bursts until just pliable.
- ★Keep the garlic oil below 210°F/99°C; browning the garlic would introduce bitterness that competes with the delicate lump crab meat.
- ★The dip base can be assembled up to 24 hours ahead; cover tightly and refrigerate, then bring to room temperature while the oven preheats so it bakes evenly.
- ★For elevated presentation, run a spoon through the surface before baking to create shallow ridges—the extra-virgin olive oil will pool in them and brown beautifully, giving a rustic restaurant look.
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