Creamy Baked Crab Souffle Dip Recipe
Rich and bubbly crab dip combining softened cream cheese, Duke's mayonnaise, and lump crab meat with sharp cheddar and green onions. Baked until golden and served warm with crackers, crostini, or fresh vegetables. An elegant appetizer for entertaining.
Ingredients
- 8 oz cream cheese, softenedmascarpone1:1conf:3Full guide →
- ¾ cup Duke's mayonnaiseHellmann's or other full-fat mayo1:1conf:5
- 1 egg
- 6 oz crab meat, drained
- 2 green onions, thinly sliced
- 1 cup cheddar cheese, shreddedgruyere or white cheddar1:1conf:4Full guide →
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- 1
Preheat oven to 350°F and grease a 2-quart casserole dish.
- 2
Beat cream cheese, mayonnaise, and egg with a hand mixer until smooth.
- 3
Stir in crab meat, green onions, cheddar cheese, salt, and pepper until combined.
- 4
Pour mixture into prepared dish and bake until bubbly.
- 5
Garnish with additional green onions and serve warm with crackers, crostini, or vegetables.
Tips
Use fresh lump crab meat if available for best texture and flavor.
Do not overmix after adding crab to avoid breaking up the meat.
Ensure all ingredients are at room temperature for smoother blending.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in 325°F oven until warmed through.
Assemble dip in casserole dish, cover, and refrigerate up to 8 hours before baking. Add 5-10 minutes to bake time if cold.
Serve immediately from baking dish while hot and bubbly for best texture.
Common Mistakes
Do not overmix after adding crab to avoid breaking up meat pieces.
Do not skip draining canned crab to avoid excess liquid making dip watery.
Do not use cold ingredients when beating to avoid lumpy texture.
Substitutions
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