Baked Crab and Cheddar Dip with Old Bay

Quick Recipe Version (TL;DR)

• Yield: 8 appetizer servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 8 oz (225 g) cream cheese, softened
• 8 oz (225 g) lump crabmeat, drained and picked over
• 1 cup (4 oz / 115 g) shredded sharp cheddar cheese, divided
• 1/4 cup (60 g) mayonnaise
• 1/4 cup (60 g) sour cream
• 2–3 tsp Old Bay seasoning
• 1 tbsp fresh lemon juice + 1/2 tsp lemon zest
• 1 small garlic clove, minced
• 2 tbsp thinly sliced green onions (scallions)
• 1/4 cup (15 g) panko breadcrumbs
• 1 tbsp unsalted butter, melted
• 1 small baguette, sliced and toasted
• Salt and black pepper, to taste

Do This

• 1. Heat oven to 375°F (190°C). Lightly grease a 1-quart (1 L) baking dish.
• 2. In a bowl, whisk cream cheese until smooth, then mix in mayonnaise, sour cream, lemon juice/zest, garlic, Old Bay, salt, and pepper.
• 3. Fold in crab, 3/4 cup cheddar, and green onions gently so the crab stays in nice chunks.
• 4. Spread mixture in baking dish. Top with remaining 1/4 cup cheddar.
• 5. Toss panko with melted butter; sprinkle evenly over the top.
• 6. Bake 18–20 minutes, until hot and bubbling. Broil 1–2 minutes if you want a deeper golden top.
• 7. While it bakes, toast baguette slices in the oven until crisp. Serve dip hot with toasted bread and extra lemon wedges.

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Why You’ll Love This Recipe

• It is creamy, cheesy, and loaded with real crab flavor balanced by bright lemon and classic Old Bay.
• Bakes in one dish and hits the table in about half an hour, making it perfect for last-minute entertaining.
• Uses simple, easy-to-find ingredients but feels restaurant-level special.
• Works with toasted baguette, crackers, or veggie sticks, so it fits whatever you have on hand.

Grocery List

• Produce: 1 lemon, 2–3 green onions (scallions), 1 small garlic clove
• Dairy: Cream cheese, sharp cheddar cheese, sour cream, unsalted butter
• Pantry: Lump crabmeat (refrigerated or canned), mayonnaise, Old Bay seasoning, panko breadcrumbs, salt, black pepper, 1 small baguette (or other crusty bread)

Full Ingredients

Crab-and-Cheddar Dip

• 8 oz (225 g) cream cheese, softened to room temperature
• 8 oz (225 g) lump crabmeat, drained well and picked over for shells
• 1 cup (4 oz / 115 g) shredded sharp cheddar cheese, divided
• 1/4 cup (60 g) mayonnaise
• 1/4 cup (60 g) sour cream
• 2–3 tsp Old Bay seasoning (start with 2 tsp, add more to taste)
• 1 tbsp fresh lemon juice (from about 1/2 lemon)
• 1/2 tsp finely grated lemon zest
• 1 small garlic clove, minced or grated
• 2 tbsp thinly sliced green onions (scallions), plus more for garnish if desired
• 1/8–1/4 tsp kosher salt (to taste, depending on how salty your crab and cheese are)
• 1/8 tsp freshly ground black pepper
• Pinch of cayenne pepper or hot sauce (optional, for a touch of heat)

Crunchy Topping

• 1/4 cup (15 g) panko breadcrumbs
• 1 tbsp unsalted butter, melted
• 1 tbsp finely grated Parmesan cheese (optional, for extra savoriness)

For Serving

• 1 small baguette or 1/2 large baguette, cut into 1/2-inch (1.25 cm) slices
• Olive oil or softened butter, for brushing bread (optional)
• Extra lemon wedges, for squeezing over the hot dip (optional but recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and prep your baking dish

Set your oven to 375°F (190°C). While it heats, lightly grease a 1-quart (1 L) oven-safe baking dish with a bit of butter or nonstick spray. A shallow ceramic or glass dish works well and helps the dip heat evenly and brown nicely. Set the dish aside.

Step 2: Prep the crab and aromatics

Drain the crabmeat very well so the dip does not turn watery. Gently squeeze it in your hands or press it lightly with paper towels to remove excess liquid. Pick through the crab with your fingers to remove any bits of shell or cartilage, trying not to shred the lumps too much.

Thinly slice the green onions, mince the garlic, and zest and juice the lemon. Keep the zest and juice separate so you can control the brightness of the dip. Set everything within reach; once you start mixing, the recipe comes together quickly.

Step 3: Make the creamy base

In a medium mixing bowl, add the softened cream cheese. Beat it with a spoon or spatula until smooth and fluffy, with no big lumps. Add the mayonnaise, sour cream, lemon juice, lemon zest, garlic, Old Bay seasoning, black pepper, and a small pinch of salt.

Stir until the mixture is completely smooth and evenly combined. Taste a tiny bit and adjust with more Old Bay for stronger seasoning, more lemon for brightness, or a pinch more salt if needed. If you like a mild heat, add a pinch of cayenne or a few drops of hot sauce.

Step 4: Fold in the crab, cheese, and green onions

Sprinkle 3/4 cup (about 3 oz / 85 g) of the shredded cheddar into the bowl, reserving the remaining 1/4 cup for the top. Add the sliced green onions.

Gently fold in the crabmeat using a spatula. Use light scooping motions rather than vigorous stirring to keep the crab in nice, satisfying chunks. Mix just until everything is evenly distributed and coated in the creamy base. Taste one more time and make any final adjustments to salt, pepper, or Old Bay.

Step 5: Assemble the dip with a crunchy topping

Transfer the crab mixture to your prepared baking dish and spread it into an even layer, smoothing the top lightly with your spatula. Sprinkle the reserved 1/4 cup cheddar evenly over the surface.

In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan (if using). Stir until the crumbs are evenly moistened and clump slightly. Sprinkle this mixture evenly over the top of the cheese layer to create a light crust that will toast as the dip bakes.

Step 6: Bake until hot, bubbling, and golden

Place the baking dish on the middle rack of the preheated oven. Bake for 18–20 minutes, or until the dip is hot all the way through, the edges are bubbling, and the top is lightly golden.

If you prefer a deeper, crunchier brown on top, switch the oven to broil for 1–2 minutes at the end, watching closely so the breadcrumbs do not burn. Remove the dish from the oven and let the dip sit for about 5 minutes; it will be molten hot and will thicken slightly as it cools.

Step 7: Toast the bread and serve

While the dip bakes, arrange the baguette slices on a baking sheet in a single layer. You can brush them lightly with olive oil or softened butter, but this is optional. Toast in the same 375°F (190°C) oven for 8–10 minutes, flipping once halfway through, until the slices are crisp and lightly golden around the edges.

Serve the hot crab-and-cheddar dip straight from the baking dish, topped with a few extra sliced green onions if you like, with the warm toasted baguette slices and lemon wedges on the side. Encourage everyone to spoon or scoop the dip onto the bread rather than double-dipping directly into the hot dish if you are serving a crowd.

Pro Tips

• Use lump crabmeat if you can. Lump crab gives you big, tender pieces that really stand out in the creamy base. If using claw or backfin crab, the flavor is great but the texture will be finer.
• Soften the cream cheese fully. Room-temperature cream cheese blends smoothly and prevents little lumps from forming in the dip.
• Season gradually with Old Bay. Start with 2 teaspoons, then add more to taste. Different brands of crabmeat and cheddar can vary in saltiness, so adjust at the end.
• Do not overmix the crab. Gently folding keeps the crab from shredding and gives the dip a luxurious, chunky texture.
• Let it rest briefly before serving. A 5-minute rest after baking allows the bubbling dip to thicken slightly so it clings better to bread and does not run.

Variations

• Extra-cheesy version: Add 1/2 cup (2 oz / 60 g) more cheddar or a handful of shredded mozzarella to the filling for a stretchier, cheese-pull effect.
• Spicy Chesapeake style: Add 1 finely chopped jalapeño (seeded for less heat), an extra pinch of cayenne, and a dash of hot sauce for a bolder, spicier dip.
• Lighter, yogurt-based version: Swap the sour cream for plain Greek yogurt and reduce the mayonnaise to 2 tablespoons; the dip will be slightly tangier and a bit lighter but still creamy.

Storage & Make-Ahead

You can assemble the dip up to 1 day in advance. Prepare the recipe through Step 5 (assemble in the dish with the cheese and breadcrumb topping), cover tightly, and refrigerate. When ready to bake, remove from the fridge while the oven preheats, then bake at 375°F (190°C) for 22–25 minutes, until hot and bubbling, adding an extra few minutes if needed since it is starting from cold.

Leftover baked dip will keep in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave in short bursts, or warm the whole dish in a 350°F (175°C) oven for 10–15 minutes until heated through. Because of the seafood and dairy, this recipe does not freeze especially well; the texture becomes grainy after thawing, so it is best enjoyed fresh or within a few days.

Nutrition (per serving)

Approximate values per serving (1/8 of the dip, without bread): about 230 calories, 18 g fat, 8 g protein, 5 g carbohydrates, 0.5 g fiber, and 430 mg sodium. Adding a few slices of toasted baguette will increase the calories and carbohydrates, depending on the type and amount of bread used. These numbers are estimates and will vary with the exact ingredients and brands you use.