Creamy seafood party appetizer (Printable Format)

A rich, creamy dip packed with tender lump crab meat, two kinds of cheese, and savory seasonings. This copycat version of the popular restaurant appetizer is perfect for parties.

# What You'll Gather:

01 - 1 lb lump crab meat, drained and shredded
02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 1/2 cup mayonnaise
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 tablespoon lemon juice
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon garlic powder
10 - 1 teaspoon Old Bay seasoning (or Cajun seasoning)
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped (optional, for garnish)

→ For Serving

13 - Tortilla chips, crackers, or fresh veggies

# Step-by-Step Instructions:

01 - Set your oven to 350°F (175°C). Lightly grease a baking dish - a 9×9-inch square dish works well, but any medium-sized oven-safe dish will do.
02 - In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and well blended. This is easier if your cream cheese is fully softened to room temperature.
03 - Stir in the shredded mozzarella, grated Parmesan, lemon juice, Worcestershire sauce, garlic powder, Old Bay seasoning, and black pepper. Mix until everything is evenly incorporated.
04 - Gently fold the lump crab meat into the mixture, being careful not to break up the crab pieces too much. You want to keep those delicious chunks intact. Give it a taste and adjust the seasoning if needed.
05 - Transfer the crab mixture to your prepared baking dish and spread it out evenly. Bake in the preheated oven for 20-25 minutes, until the dip is hot and bubbly throughout and the top is turning a light golden brown.
06 - Remove from the oven and sprinkle with fresh chopped parsley if desired. Serve while still warm with tortilla chips, crackers, or fresh vegetables for dipping.

# Important Tips:

01 - For a spicier kick, add a few dashes of hot sauce or a pinch of cayenne pepper.
02 - This dip can be prepared ahead of time and refrigerated. Just bake when ready to serve.
03 - If you can't find lump crab meat, canned crab meat will work in a pinch but won't have the same texture.
04 - For best results, use real lump crab meat rather than imitation crab.

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