Ingredients:

  • 8 oz (225 g) full-fat cream cheese, fully softened
  • 1/2 cup (120 ml) full-fat mayonnaise
  • 1/2 cup (120 ml) full-fat sour cream
  • 1 cup (100 g) freshly grated Gruyère or Monterey Jack cheese
  • 1 Tbsp (15 ml) freshly squeezed lemon juice
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 1/2 tsp (7.5 ml) Old Bay Seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • 1 lb (450 g) high-quality lump crab meat, thoroughly drained and patted dry
  • Extra Old Bay seasoning, for dusting
  • 1 Tbsp finely chopped fresh chives or parsley, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8-inch or 9-inch oven-safe baking dish or cast iron skillet.
  2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat on medium speed (if using an electric mixer) until the mixture is completely smooth and fluffy.
  3. Stir in the lemon juice, Worcestershire sauce, 1 1/2 tsp of Old Bay seasoning, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Mix until just combined and fragrant.
  4. Carefully examine the lump crab meat, picking through it to ensure no small pieces of shell remain. Gently fold the crab meat and the shredded Gruyère cheese into the cream cheese mixture using a rubber spatula. Mix very gently to preserve the crab lumps.
  5. Transfer the mixture to the prepared baking dish, smoothing the top lightly. Sprinkle the surface generously with extra Old Bay seasoning.
  6. Bake for 20 to 25 minutes, or until the edges are bubbling vigorously and the top is lightly golden brown.
  7. Remove the dip from the oven and allow it to rest for 5–10 minutes. Garnish with fresh chives or parsley. Serve immediately while hot with crostini, crackers, or vegetables.