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Hot Crab Dip

This hot crab dip is rich, creamy, and packed with tender crab meat, blended with cheeses and a hint of heat. Baked until bubbly and golden, it’s a comforting appetizer perfect for gatherings or relaxed family nights.
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Ingredients
  

  • 1 8 oz package cream cheese, softened
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded cheddar cheese
  • 1 pound lump crab meat
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup shredded Parmesan cheese for topping
  • 1 tablespoon sliced green onions

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly grease a 1-quart baking dish so the dip doesn’t stick.
  • In a large bowl, mix the softened cream cheese, mayonnaise, and sour cream until smooth and creamy. If the cream cheese feels too firm, let it sit out for a few minutes first.
  • Stir in the shredded Parmesan, cheddar cheese, lemon juice, hot sauce, salt, and black pepper until everything is well combined and evenly blended.
  • Gently fold in the lump crab meat, keeping the pieces as intact as possible for better texture.
  • Transfer the mixture into the prepared baking dish and spread it evenly across the surface.
  • Sprinkle the remaining ¼ cup Parmesan cheese over the top to create a lightly golden finish.
  • Bake for 25–35 minutes, until the dip is hot, bubbly around the edges, and slightly golden on top. If it browns too quickly, loosely cover with foil.
  • Let it rest for a couple of minutes after removing from the oven, then top with sliced green onions and serve warm.