Cheesy Crab Dip
Cheesy, creamy, and herby - perfect for entertaining.
2 teaspoons Extra Virgin Olive Oil
2 tablespoons Shallots, Minced
8 ounces Cream Cheese, Room Temperature
1/3 cup Mayonnaise
1/3 cup Sour Cream
1/3 cup Parmesan Cheese, Freshly Grated
1 tablespoon Fresh Dill, Finely Minced
2 tablespoons Fresh Squeezed Lemon Juice
1/2 teaspoon Hot Sauce Or More To Taste
1/4 teaspoon Salt
1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
1 cup monterey jack cheese, shredded
1/3 cup Parmesan Cheese, Freshly Grated (For Top)
Fresh Dill To Garnish
For Serving: Toasted Baguette Slices & Crackers
Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
In a small pan add olive oil and shallot. Sauté over medium-high heat until shallot is softened and lightly brown. Remove from heat to cool.
Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, shredded monterey jack, dill, lemon juice, hot sauce, and salt until well combined and creamy. Fold in crab meat.
Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
Bake for 20-30 minutes until lightly brown on top and bubbly.

Serve with toasted baguette slices and crackers.