Baked Crab & Aged White Cheddar Dip Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly butter or spray a 1.5‑quart (or similar) shallow baking dish and set aside.

Soften cream cheese

If cream cheese is not fully softened, microwave it in a microwave-safe bowl for 10–15 seconds until easily spreadable but not melted.

Combine base ingredients

In a large mixing bowl, beat the room-temperature cream cheese with the sour cream, mayonnaise, grated Parmesan, Dijon mustard, Worcestershire sauce, lemon juice, and lemon zest until smooth and homogenous (use a handheld mixer or sturdy spatula).

Season and mix

Stir in Old Bay seasoning, black pepper, and 3/4 of the chopped chives and parsley. Taste and adjust salt (add the Kosher salt gradually up to the listed amount if needed).

Fold in crab and cheddar

Gently fold in the lump crab meat and 2 cups of the shredded aged white cheddar until evenly distributed, taking care not to break up the crab lumps too much. Reserve the extra cup of cheddar for the topping.

Transfer to baking dish

Spoon the crab-cheddar mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the reserved 1 cup of finely shredded aged white cheddar evenly over the surface.

Bake until bubbly

Bake in the preheated oven for 18–22 minutes, until the dip is bubbling around the edges and the top is golden. For a more deeply browned top, switch to broil on high for 1–2 minutes—watch closely to prevent burning.

Finish and garnish

Remove from oven and let rest 5 minutes. Sprinkle the remaining chopped chives and parsley over the top and optionally drizzle with 1 tsp olive oil and a squeeze of lemon. Serve warm.

Prepare ciabatta

While the dip bakes, slice the ciabatta loaf into 1/2‑inch slices on a bias. Place slices on a baking sheet in a single layer.

Make garlic oil

In a small bowl, combine the extra-virgin olive oil with the minced garlic and flaky sea salt. Spoon or brush about 1/2–1 teaspoon of the garlic oil onto each ciabatta slice, turning slices to coat both sides lightly.

Toast the bread

Toast the oiled ciabatta in the oven at 375°F (190°C) for 6–8 minutes until crisp and golden at the edges. Alternatively, broil 1–2 minutes per side—watch carefully to avoid burning.

Serve

Arrange the toasted ciabatta on a platter around the baked crab & aged white cheddar dip. Garnish with lemon wedges and extra chives. Encourage guests to squeeze lemon over individual servings to brighten the flavors.