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Joe’s-Style Crab Shack Crab Dip

A warm, creamy seafood dip made with tender lump crab meat, cream cheese, sour cream, vegetables, seasonings, mozzarella, and Parmesan. Serve it with toasted bread, crackers, tortilla chips, or fresh vegetables.
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Prep Time 12 minutes
Cook Time 22 minutes
Total Time 35 minutes
Course: Appetizer
Cuisine: American, Seafood
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese, softened
  • ⅓ cup sour cream
  • ¼ cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon seafood seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon cayenne pepper, optional
  • 8 ounces lump crab meat, drained and checked for shells
  • 2 tablespoons red bell pepper, finely diced
  • 2 tablespoons green onion, thinly sliced
  • ½ cup shredded mozzarella cheese, divided
  • ¼ cup finely grated Parmesan cheese
  • 1 tablespoon extra Parmesan for topping, optional

Equipment

  • 1-quart baking dish or small pie plate
  • Medium mixing bowl
  • Fine-mesh strainer
  • Rubber spatula or sturdy mixing spoon
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Sharp kitchen knife
  • Small plate for checking the crab meat
  • Microwave-safe plate, optional for softening cream cheese
  • Oven mitts
  • Trivet or heat-safe serving mat
  • Small serving spoon or spreader

Method
 

  1. Preheat the oven to 350°F and place a rack in the center.
  2. Soften the cream cheese at room temperature for 30–45 minutes.
  3. Drain the crab meat for 3–5 minutes and remove any shell fragments.
  4. Finely dice the red bell pepper and slice the green onion.
  5. Mix the cream cheese, sour cream, and mayonnaise until smooth.
  6. Stir in the lemon juice, Worcestershire sauce, seafood seasoning, garlic powder, onion powder, and cayenne.
  7. Gently fold in the crab meat, vegetables, ¼ cup mozzarella, and Parmesan.
  8. Spread the mixture evenly in a 1-quart baking dish.
  9. Sprinkle the remaining ¼ cup mozzarella over the top.
  10. Bake for 18–22 minutes, until hot and bubbling around the edges.
  11. Broil for 30–60 seconds for a lightly browned top, if desired.
  12. Let the dip rest for 5 minutes before serving.

Notes

  • Drain the crab well to keep the dip from becoming watery.
  • Use fully softened cream cheese for a smooth, lump-free base.
  • Fold the crab into the mixture gently so the larger flakes stay intact.
  • Taste the filling before adding salt because the seafood seasoning, Parmesan, and Worcestershire sauce already contain sodium.
  • Avoid overbaking, which can make the crab chewy and cause the creamy base to separate.