Cheesy Baked Crab Dip with Toasted Baguettes
Game Day

Cheesy Baked Crab Dip

with Toasted Baguettes

25 MIN
$29.99 4-6 Servings
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From the Test Kitchen

This rich, savory dip features our wild lump crab, which you'll mix with New England-style seasonings, scallions, mascarpone, and sour cream to bake under a blanket of melty cheese until hot and bubbly. You'll finish it with a drizzle of hot sauce, then scoop it all up with crunchy toasted baguette slices.
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  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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fresh
ingredients
Cheesy Baked Crab Dip with Toasted Baguettes
Title
  • 8 oz Cooked Wild-Caught Lump Crabmeat
  • 2 Small Baguettes
  • 2 Scallions
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1½ tsps New England-Style Seasoning (Black Pepper, Paprika & Spices)
  • ½ cup Sour Cream
  • ¼ cup Mascarpone Cheese
  • 1 Tbsp Hot Sauce
step-by-step
instructions
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Slice the baguettes into equal-sized rounds. Pat the crab dry with paper towels; carefully pick through and remove any shells.

2 Bake the dip

In a bowl, combine the prepared crab, seasoning, sliced white bottoms of the scallions, mascarpone, and sour cream; season with salt and pepper. Stir until thoroughly combined. Transfer to a small baking dish or cast iron pan; spread into an even layer. Top with the cheddar and monterey jack. Bake 8 to 10 minutes, or until heated through and the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving.

3 Toast the baguettes & serve your dish

Meanwhile, place the sliced baguettes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven. Serve the baked dip with the toasted baguettes. Garnish the dip with the sliced green tops of the scallions and as much of the hot sauce as you’d like. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Slice the baguettes into equal-sized rounds. Pat the crab dry with paper towels; carefully pick through and remove any shells.

2 Bake the dip

In a bowl, combine the prepared crab, seasoning, sliced white bottoms of the scallions, mascarpone, and sour cream; season with salt and pepper. Stir until thoroughly combined. Transfer to a small baking dish or cast iron pan; spread into an even layer. Top with the cheddar and monterey jack. Bake 8 to 10 minutes, or until heated through and the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving.

3 Toast the baguettes & serve your dish

Meanwhile, place the sliced baguettes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned. Remove from the oven. Serve the baked dip with the toasted baguettes. Garnish the dip with the sliced green tops of the scallions and as much of the hot sauce as you’d like. Enjoy!

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