Appetizer: United States – Mid-Atlantic – Warm Maryland-Style Crab Dip with Toast Points

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 8 oz (225 g) cream cheese, softened  
- 1/2 cup (120 ml) mayonnaise  
- 1/4 cup (60 ml) sour cream  
- 1 cup (100 g) shredded sharp cheddar cheese, divided  
- 1/4 cup (25 g) grated Parmesan cheese  
- 1 tsp (5 ml) Worcestershire sauce  
- 1 tsp (5 ml) Old Bay seasoning  
- 1/2 tsp (2.5 ml) Dijon mustard  
- 1 tbsp (15 ml) fresh lemon juice  
- 1/4 tsp (1 g) garlic powder  
- 1 lb (450 g) lump blue crab meat, picked over for shells  
- 2 tbsp (8 g) chopped fresh chives, plus extra for garnish  
- 1/4 cup (15 g) panko breadcrumbs  
- 2 tbsp (30 g) unsalted butter, melted (for topping)  
- Salt and pepper, to taste  
- 1 baguette (about 10 oz / 280 g), sliced diagonally into 1/2-inch (1.3 cm) slices  
- 2 tbsp (30 g) unsalted butter, softened, for brushing toast points

Instructions

1. Preheat the oven to 375°F (190°C) and place a rack in the center position.
2. In a medium bowl, beat the softened cream cheese until smooth. Add the mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, Dijon mustard, lemon juice, garlic powder, and a pinch of salt and pepper; mix until well combined and smooth.
3. Fold in 3/4 of the shredded cheddar, the Parmesan, the chopped chives, and the lump crab meat gently, taking care not to break up large lumps of crab.
4. Transfer the mixture to a 1- to 1.5-quart (1–1.5 L) ovenproof baking dish and smooth the top.
5. In a small bowl combine the panko breadcrumbs with the melted butter and the remaining 1/4 cup (25 g) shredded cheddar; sprinkle evenly over the dip.
6. Arrange the baguette slices on a baking sheet and brush both sides lightly with the softened butter. If space allows, place the baking sheet in the oven alongside the dip; otherwise wait to toast them in step 8.
7. Bake the dip for 20–25 minutes, until it is bubbly and the topping is golden. If you want a deeper crust, broil for 1–2 minutes while watching closely.
8. If you did not toast the baguette with the dip, toast the buttered slices on the baking sheet in the oven for 6–8 minutes, turning once, until crisp and golden; alternatively, toast in a hot skillet or under the broiler for 1–2 minutes per side.
9. Remove the dip from the oven, sprinkle with extra chopped chives, and serve hot with the toast points for scooping.