- Appetizer
- Shellfish
- American
- Make-ahead
- Oven
- Stovetop
Ingredients
For the dip
- 8 oz
cream cheese, softened at room temperature
- 1/2 cup
sour cream
- 1/4 cup
mayonnaise
- 1 tbsp
Dijon mustard
- 1 tbsp
fresh lemon juice
- 1 tsp
lemon zest, finely grated
- 2 tsp
Old Bay seasoning
- 1/4 tsp
hot sauce (optional)
- 4
scallions, thinly sliced, white and green parts kept separate
2 in step 2, 2 in step 3
- 1
garlic clove, finely grated or minced
- 4 oz
Gruyère cheese, coarsely grated (about 1 1/4 cups)
2 oz in step 3, 2 oz in step 4
- 1 lb
lump crabmeat, drained, picked over for shell
salt, to taste
black pepper, to taste
For the topping
- 1/3 cup
panko breadcrumbs
- 1 tbsp
unsalted butter, melted
- 1/4 tsp
Old Bay seasoning
For the baguette toasts
- 1
baguette, cut into 1/2-inch slices on a diagonal
- 3 tbsp
olive oil
- Pescatarian
Contains milk (cream cheese, sour cream, Gruyère cheese, unsalted butter), eggs (mayonnaise), wheat (panko breadcrumbs, baguette) and shellfish (lump crabmeat).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 375°F. Lightly butter or oil a 1½-quart baking dish (a 9-inch pie plate or 8-inch square dish works).
375°F
- Step 2
In a large bowl, stir the softened cream cheese with a sturdy spoon or spatula until smooth and creamy. Add the sour cream, mayonnaise, Dijon, lemon juice, lemon zest, Old Bay, hot sauce, garlic and the white parts of the scallions. Stir until completely combined and no lumps of cream cheese remain.
5 min
- 8 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tsp Old Bay seasoning
- 1/4 tsp hot sauce
- 2 scallions
- 1 garlic clove
- Step 3
Stir in half the Gruyère (about 1/2 cup) and most of the green scallion tops, saving a spoonful of greens for serving. Add the crabmeat and fold it in gently with a spatula, turning the mixture over just a few times so the lumps stay whole. Taste and season with salt and pepper.
3 min
- 2 scallions
- 2 oz Gruyère cheese
- 1 lb lump crabmeat
- salt
- black pepper
- Step 4
Scrape the mixture into the baking dish and spread it level without pressing down hard. Scatter the remaining Gruyère over the top.
2 min
- 2 oz Gruyère cheese
- Step 5
In a small bowl, toss the panko with the melted butter and Old Bay until the crumbs are evenly coated, then sprinkle over the cheese.
2 min
- 1/3 cup panko breadcrumbs
- 1 tbsp unsalted butter
- 1/4 tsp Old Bay seasoning
- Step 6
Bake until the dip is hot all the way through and bubbling at the edges, 22 to 25 minutes.
24 min, hands-off · 375°F
- Step 7
While the dip bakes, arrange the baguette slices on a baking sheet, brush both sides with olive oil and sprinkle lightly with salt. Toast in the oven alongside the dip until golden at the edges, 8 to 10 minutes, turning once.
10 min · 375°F
- 1 baguette
- 3 tbsp olive oil
- Step 8
Switch the oven to broil. Slide the dip 6 inches under the broiler and broil until the top is deep golden and crisp, 1 to 3 minutes. Watch it the whole time, as panko browns fast.
3 min
- Step 9
Let the dip rest 5 minutes, scatter the reserved scallion greens over the top and serve hot with the baguette toasts.
5 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026