Here’s a copycat-style recipe for Joe’s Crab Shack Crab Dip — warm, creamy, cheesy, and full of delicious crab flavor. It’s a perfect appetizer for parties or game day!
Ingredients:
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8 oz cream cheese, softened
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1/4 cup mayonnaise
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1/4 cup sour cream
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1/2 teaspoon garlic powder
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1/2 teaspoon Old Bay seasoning (or more to taste)
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1 tablespoon lemon juice
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1/2 teaspoon Worcestershire sauce
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1 cup shredded Monterey Jack cheese (or pepper jack for a kick)
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1/2 cup shredded Parmesan cheese
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1/2 cup chopped green onions (plus extra for garnish)
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1 can (6–8 oz) lump crab meat, drained (or fresh/real lump crab if available)
Optional Toppings:
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Extra shredded cheese for melting on top
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Paprika or Old Bay for garnish
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Diced tomatoes or jalapeños for color and heat
Instructions:
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Preheat oven to 375°F (190°C).
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Mix the base:
In a medium bowl, combine softened cream cheese, mayonnaise, sour cream, garlic powder, Old Bay, lemon juice, and Worcestershire sauce. Mix until smooth. -
Add the cheese and crab:
Stir in the shredded cheeses, green onions, and crab meat. Be gentle with the crab to keep some nice lumps intact. -
Transfer and top:
Spread the mixture evenly into an oven-safe dish or small skillet. Sprinkle a little extra shredded cheese on top, if desired. -
Bake:
Bake for 20–25 minutes, until hot and bubbly. Broil for 1–2 minutes at the end to get the top golden, if you like. -
Garnish and serve:
Top with more green onions or a dash of paprika/Old Bay. Serve warm with tortilla chips, crostini, crackers, or toasted bread.
Tips:
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Make ahead: Assemble the dip ahead of time and refrigerate — just bake it when ready to serve.
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Spicy version: Add chopped jalapeños or a few dashes of hot sauce to the mix.
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Seafood lovers’ upgrade: Try mixing in a bit of chopped shrimp or lobster for a seafood medley.
Would you like a cold, no-bake version as well — great for summer parties or faster prep?