Description
This creamy, cheesy hot crab dip is packed with lump crab meat, spices, and melted cheese, making it the ultimate crowd-pleaser! Perfect for parties, game nights, or any gathering.
Ingredients
Units
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- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning (or Cajun seasoning)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 8 oz lump crab meat (fresh, canned, or imitation)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Set to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
- Prepare the marinade: In a small bowl, mix olive oil, garlic, paprika, oregano, thyme, salt, pepper, red pepper flakes, lemon juice, and honey.
- Coat the chicken: Rub the marinade all over the chicken thighs, ensuring even coverage. Let them sit for 15-20 minutes for extra flavor.
- Bake: Arrange the chicken in the baking dish, skin-side up. Bake for 35-40 minutes until golden brown and crispy.
- Broil (optional): For extra crispiness, broil for 2-3 minutes at the end.
- Rest & serve: Let the chicken rest for 5 minutes before serving. Enjoy with roasted veggies or rice!
Notes
- Use lump crab meat for the best texture and flavor.
- Can be made ahead and stored in the fridge for up to 24 hours before baking.
- Serve with toasted baguette slices, tortilla chips, or pita bread.
