Baked Crab Dip


  • 6 oz. fresh crabmeat, well drained
  • 1/2 cup diced red pepper
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 tbsp snipped fresh chives
  • 1/2 cup mayonnaise
  • 1/3 whipped cream cheese
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 tsp hot sauce
  • 1/4 cup panko
  • 1/2 tsp grated lemon zest


  1. Place the crabmeat in a medium bowl and flake with your fingers.
  2. Stir in the bell pepper, parsley, and chives.
  3. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce.
  4. Transfer to a 1-qt shallow baking dish.
  5. In a small bowl, combine the panko and lemon zest.
  6. Position a rack in the upper third of the oven and preheat the oven to 425°F.
  7. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
  8. Dip Do-Ahead: The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance. Remove from the refrigerator 30 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking. Skinny Dippers: Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips