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Warm baked crab dip with cheddar, scallions and a spoonful lifted out

Baked Crab Dip with Lemon and Sharp Cheddar

Make baked crab dip with lump crab, sharp cheddar, lemon and scallions. Serve this warm appetizer with crackers or vegetables.
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Prep Time 15 minutes
Cook Time 27 minutes
Resting 5 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 225 g pasteurized cooked lump crab meat, drained
  • 170 g full-fat cream cheese, softened
  • 85 g plain Greek yogurt
  • 100 g sharp cheddar, grated, divided
  • 20 g scallions, thinly sliced
  • 15 g lemon juice
  • 3 g Dijon mustard
  • 2 g smoked paprika
  • 1 g ground black pepper
  • 1 g fine sea salt

Method
 

  1. Heat the oven to 190°C (375°F). Stir the cream cheese, yogurt, 70 g cheddar, scallions, lemon juice, mustard, paprika, pepper and salt until evenly combined.
    Cream cheese, yogurt, grated cheddar and scallions mixed in a bowl
  2. Pick over the drained crab for shell fragments. Fold it through the base with a wide spatula, leaving some lumps intact. Spread in a shallow 20 cm (8-inch) baking dish and scatter the remaining 30 g cheddar over the top.
    Lump crab folded into a creamy cheese base with a spatula
  3. Bake for 22–27 minutes, until bubbling at the edges and 74°C (165°F) in the center. Rest for 5 minutes, then serve warm.
    Baked crab dip with bubbling edges and golden cheddar

Notes

Approximate per serving: 145 calories, 3 g carbohydrate, 10 g protein and 11 g fat. Optional toppings and sides are excluded.