Ingredients:

  • 225 g (8 oz) full fat Cream Cheese, softened
  • 120 mL (1/2 cup) Mayonnaise (Duke's or preferred)
  • 60 mL (1/4 cup) Sour Cream or Greek Yogurt
  • 340 g (12 oz) Fresh Lump Crab Meat, drained and checked for shells
  • 90 g (3/4 cup) Monterey Jack or Mozzarella, shredded (reserve 30g for topping)
  • 30 g (1/4 cup) Parmesan Cheese, grated
  • 15 mL (1 Tbsp) Fresh Lemon Juice
  • 5 mL (1 tsp) Worcestershire Sauce
  • 5 mL (1/2 tsp) Garlic Powder
  • 5 mL (1 tsp) Old Bay Seasoning, plus extra for garnish
  • 1/4 tsp Hot Sauce (e.g., Tabasco) (optional)
  • 5 g (1 Tbsp) Fresh Chives or Parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease the interior of a 1.5 L (6 cup capacity) ovenproof baking dish.
  2. In a medium mixing bowl, beat the softened cream cheese, mayonnaise, and sour cream until completely smooth and homogeneous, ensuring no lumps remain.
  3. Stir in the lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and hot sauce (if using). Mix until all spices are evenly incorporated.
  4. Gently fold in the Parmesan cheese and 90g (3/4 cup) of the shredded Monterey Jack cheese. Next, gently fold in the drained lump crab meat, mixing just until combined to avoid breaking up the crab lumps.
  5. Scrape the crab mixture into the prepared baking dish, leveling the top with a spatula. Sprinkle the remaining 30g (1/4 cup) of Monterey Jack cheese over the surface.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout, bubbly around the edges, and the top cheese is melted and lightly golden brown.
  7. Carefully remove the dish from the oven. Allow the dip to rest for 5 minutes before serving. Garnish heavily with fresh chopped chives or parsley and a light sprinkle of extra Old Bay.