Indulge in this creamy and cheesy crab bake, perfect for seafood lovers.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups lump crab meat, drained and picked over for shells
1 cup cream cheese, softened
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/2 cup panko breadcrumbs
2 tablespoons butter, melted
2 green onions, sliced (for garnish)
Instructions
Preheat your oven to 350°F.
In a large mixing bowl, combine the cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, garlic powder, Old Bay seasoning, black pepper, and cayenne pepper. Mix until smooth and well combined.
Gently fold in the lump crab meat and shredded cheddar cheese until evenly distributed.
Transfer the crab mixture into a greased 9-inch pie dish or a similar baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs with the melted butter, stirring until the breadcrumbs are coated.
Sprinkle the breadcrumb mixture evenly over the crab mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
Remove from the oven and let it cool for a few minutes before garnishing with sliced green onions.
Notes
For a creamier texture, you can add an extra 1/4 cup of cream cheese.
To spice it up, consider adding diced jalapeños or a splash of hot sauce to the crab mixture before baking.