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American·Appetizer

Old Bay Hot Crab Dip

A creamy, zesty, and savory seafood appetizer that works with everything from top-tier fresh lump crab to affordable canned meat. The secret lies in a touch of ketchup for color and a specific resting period to ensure a dipable consistency.

Prep

15m

Cook

20m

Total

45m

Serves

8

Method

  1. 01

    In a large mixing bowl, combine the room temperature cream cheese, mayonnaise, and sour cream. Add the ketchup, lemon zest, lemon juice, Worcestershire sauce, minced garlic, Old Bay, paprika, black pepper, salt, hot sauce, and cayenne.

    Step 1
    Watch · 0:27
  2. 02

    Add about 1 cup of the grated white cheddar cheese to the bowl. Use a spatula to mix all the ingredients together until thoroughly combined and smooth before adding the delicate ingredients.

    Step 2
    Watch · 2:23
  3. 03

    Fold in the sliced green onions and the lump crab meat. Mix gently but evenly to ensure the crab stays in identifiable pieces and the onions aren't crushed.

    Step 3
    Watch · 3:55
  4. 04

    Transfer the mixture to a baking dish. Leave the surface rough and uneven rather than smoothing it out. Top with the remaining grated cheddar and an extra dusting of cayenne pepper or paprika for color.

    Step 4
    Watch · 5:40
  5. 05

    Bake in the center of a 450°F (230°C) oven for about 20 minutes, or until the dip is bubbling hot and the cheese on top has begun to brown.

    Step 5
    Watch · 7:15
  6. 06

    Remove from the oven and let the dip rest for 10 minutes to thicken. Garnish with more green onions and cayenne pepper before serving with bread, thick potato chips, or crackers.

    Step 6
    Watch · 7:47

From Chef John

  • “Please do not under any circumstances substitute with young Bay that will not work.”
  • “We're making hot crab dip and not hot crab drip.”
  • “You are after all in charge of the administration of your crustation.”