Servings 8 servings
Ingredients
- 8 oz. cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon Worcestershire Sauce
- 1 Tablespoon fresh lemon juice
- 1/3 cup sliced scallions, plus more for garnishing
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 12 oz. lump crab meat (See Kelly’s Note)
- Crackers, chips or crudité, for serving
Instructions
- Preheat the oven to 350°F.
- In a large bowl, stir together the cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, scallions, garlic powder and paprika.
- Fold in the crab meat then transfer the dip into an 8- or 9-inch baking dish.
- Bake the dip until warm and bubbling, 30 to 35 minutes. Let cool slightly then serve with crackers, chips or crudité for dipping.
Notes
- If using canned crab meat, make sure to drain it first to remove any excess liquid and retain the creaminess of the dip.
- If you’re serving this at a party, keep the dip warm by placing it in a small slow cooker on the “Warm” setting. It’ll stay creamy and delicious—just stir occasionally.
- You can prep it up to 1 day in advance. Mix all the ingredients, cover tightly and refrigerate. When ready, bake it straight from the fridge (you may need to add a couple of minutes to the baking time).
- Store any leftover dip in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until bubbly. Pro tip: Spread leftovers on a toasted homemade bagel for a next-level snack!
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