Creamy Crab Dip Crackers (Printable)

A creamy blend of crab, herbs, and cheese, served warm with crispy crackers and toasted crostini.

# What You’ll Need:

→ Crab Dip Base

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/4 cup mayonnaise
04 - 1 tsp Dijon mustard
05 - 1 tsp Worcestershire sauce
06 - 1/2 tsp hot sauce (optional)

→ Crab and Cheese

07 - 1 1/2 cups lump crab meat, drained and picked over
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese

→ Vegetables and Seasonings

10 - 2 green onions, finely sliced
11 - 1/2 red bell pepper, finely diced
12 - 2 tbsp fresh parsley, chopped
13 - 1/2 tsp garlic powder
14 - 1/2 tsp Old Bay seasoning
15 - 1/4 tsp black pepper
16 - 1/4 tsp salt

→ For Serving

17 - 1 baguette, sliced into 1/2-inch pieces
18 - 2 tbsp olive oil
19 - 1 box assorted crackers

# How To Make It:

01 - Preheat oven to 375°F.
02 - Combine cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce in a medium bowl. Mix until completely smooth.
03 - Gently fold in crab meat, mozzarella, Parmesan, green onions, red bell pepper, parsley, garlic powder, Old Bay, pepper, and salt. Mix until just combined, taking care not to break up crab pieces.
04 - Transfer mixture to a 1-quart baking dish and smooth the top evenly.
05 - Bake for 20 minutes until dip is hot, bubbly, and lightly golden on top.
06 - While dip bakes, arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 8-10 minutes until golden and crisp, turning once halfway through.
07 - Serve warm crab dip immediately with crackers and crostini on the side.

# Expert Advice:

01 -
  • The lump crab meat stays tender and sweet, never lost in the rich creamy base
  • It comes together in fifteen minutes but tastes like something from a proper seafood restaurant
  • The warm bubbling dip transforms ordinary crackers into something people cannot stop eating
02 -
  • Do not overmix once you add the crab meat, or those precious chunks will break apart into shreds
  • The dip continues to thicken as it stands slightly, so serve it piping hot from the oven for the best texture
  • Crostini can be made a day ahead and stored in an airtight container, then reheated for a few minutes before serving
03 -
  • Spray your baking dish with cooking oil before adding the dip, or you will spend twenty minutes soaking it later
  • The dip can be assembled a day ahead, covered tightly, and refrigerated, then add five minutes to the baking time
  • If using claw meat instead of lump crab, reduce the cooking time by a few minutes since it is already more tender

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