Ingredients:

  • 8 oz full-fat cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/4 cup high-quality mayonnaise
  • 1 cup sharp white cheddar cheese, freshly shredded (divided)
  • 1 lb jumbo lump crab meat, drained and picked through for shells
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp vinegar-based hot sauce
  • 2 tbsp fresh chives, finely chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Build the emulsion base by combining softened cream cheese, sour cream, and mayonnaise in a large mixing bowl. Beat until completely smooth. Add Old Bay seasoning, garlic powder, lemon juice, Worcestershire sauce, and hot sauce, mixing until the base is aerated and light.
  2. Carefully add half of the shredded cheddar cheese and the crab meat to the bowl. Using a rubber spatula, use a gentle 'cutting and lifting' motion to fold the crab into the cream base. Stop immediately once the crab is coated to preserve the lumps.
  3. Transfer the mixture into a 1-quart ceramic baking dish or a 9-inch cast iron skillet, smoothing the top. Sprinkle the remaining cheddar cheese evenly over the surface.
  4. Bake for 20 minutes or until the dip is bubbling and the cheese on top has turned a light golden brown. Garnish with finely chopped fresh chives before serving.