Chef Marc's

Baked Crab Dip

Yield 6-8 servings
2 ratings


¾ cup cheddar cheese, shredded

¾ cup Monterey Jack cheese, shredded

2 teaspoons Italian parsley, chopped

¼ cup roasted red bell pepper, diced

½ bunch green onions, sliced

16 ounces cream cheese, softened

½ cup sour cream

¼ cup mayonnaise

2 teaspoons garlic powder

1 teaspoon paprika

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

1 teaspoon kosher salt

¼ teaspoon black pepper, finely ground

¼ teaspoon cayenne pepper, ground

2 pounds lump crabmeat, cleaned

1 large French baguette, sliced



Preheat oven to 350 degrees Fahrenheit.

In a small bowl, combine ¼ cup each of the cheddar and Monterey Jack cheeses. Add parsley and set aside.

In a medium-sized mixing bowl, combine all remaining ingredients except for the crabmeat. Stir together until combined, then carefully fold in lump crabmeat.

Spread mixture in a medium casserole dish and top with the reserved cheese and parsley mixture.

Bake for 20-25 minutes, or until heated through and bubbly.

Serve with baguette slices.