I swear every time we are at the beach, there is a request for my crab dip. Which is super flattering, btw. I started making this dip a few years ago at my husband’s request and it has since been a request from almost everyone in the family. It’s seen many variations over the years as I would make it creamier in the winter months and spicier in the summer months BUT, in the past year or two, I’ve stuck with one consistent recipe that seems to have everyone coming back for seconds…or thirds…
There is a secret to this recipe…BUY GOOD CRAB MEAT. I know the $12.99 crab meat from Giant is tempting but do not succumb to such temptations. Spend the money here, trust me. Find the good stuff. It’ll cost $39.99 or more but IT.IS.WORTH.IT.
Serving Size: 8-10 // Prep Time: 15 minutes// Cook Time: 45 minutes
- 1 pound jumbo lump crab meat, free of shells, drained.
- 1 block pepper jack cheese, grated
- 1/2 cup parmesan cheese, grated& more for topping
- 1 cup mayonnaise
- 2 cloves of garlic, minced
- 1/4 cup green onions, minced
- 3 tbs Worcestershire sauce
- 1/2 lemon, juiced
- 2 tbs Old Bay Seasoning
- 1/2 teaspoon dry mustard
- Salt & Pepper to taste
- 1 round loaf sourdough bread
- Additional crackers, for dipping if desired
- Preheat oven to 325 degrees
- Combine crab meat, cheeses, mayo, garlic, green onions, Worcestershire sauce, lemon juice, old bay, dry mustard, and S&P into a medium bowl and gently stir until thoroughly mixed.
- Place into a 9 x 12 pyrex dish and bake for 30 minutes.
- Meanwhile, create a bread bowl using the sourdough loaf by cutting off the top center and scooping out insides. Use the insides and top for dipping by cutting into cubes.
- Once the crab dip is cooked, transfer it from the pyrex dish into the bread bowl and sprinkle with remaining parmesan cheese if desired. Place filled bread bowl on a separate baking pan and place back in the oven for the remaining 15 minutes.
- Serve with insides of bowl & crackers for dipping. Enjoy!