Hot Crab Dip

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  • 2 teaspoons Extra Virgin Olive Oil
  • 2 tablespoons Shallots, Minced
  • 8 ounces Cream Cheese, Room Temperature
  • 1/3 cup Mayonnaise
  • 1/3 cup Sour Cream
  • 1/3 cup Parmesan Cheese, Freshly Grated
  • 2 tablespoons Fresh Chives, Finely Minced
  • 1 tablespoon Fresh Dill, Finely Minced
  • 2 tablespoons Fresh Squeezed Lemon Juice
  • 1/2 teaspoon Hot Sauce Or More To Taste
  • 1/4 teaspoon Salt
  • 1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
  • 1/3 cup Parmesan Cheese, Freshly Grated (For Top)
  • Additional Minced Fresh Chives and Fresh Dill To Garnish
  • For Serving: Toasted Baguette Slices, Crackers and Lemon Wedges


  1. Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
  2. Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. Fold in crab meat.
  3. Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
  4. Bake for 20-30 minutes until lightly brown on top and bubbly.
  5. Garnish with additional chives and dill if desired.
  6. Serve with toasted baguette slices or crackers and lemon wedges.

Recipe adapted >>>>>  here