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Baked Crab Dip

September 16, 2020
from NYT Cooking


  • Unsalted butter, for greasing the baking dish
  • 8 ounces fresh lump or jumbo lump crab meat
  • 4 ounces cream cheese, softened
  • ½ cup grated Parmesan
  • 3 tablespoons mayonnaise
  • ½ teaspoon fresh lemon zest plus 2 tablespoons lemon juice
  • 1 scallion, trimmed and minced, plus more for serving
  • ¾ teaspoon Old Bay seasoning, plus more for serving
  • ½ teaspoon kosher salt
  • ¼ cup crushed Ritz crackers (from about 7 crackers), plus more whole crackers for serving
  •  Sliced English cucumbers and other crackers, for serving


  1. Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
  2. In a medium mixing bowl, combine the cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer. Add the crab meat last and gently fold into mixture to preserve some lumps.
  3. In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
  4. Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.
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