Joe’s Crab Shack crab dip

Here’s a full and reliable take on the Joe’s Crab Shack‑style Crab Dip — perfect as a warm, cheesy appetizer. You can scale the quantities up or down for how many people you’re entertaining.

---

Ingredients

• 8 oz (≈ 227 g) cream cheese, softened to room temperature. Tasty by Sophie+2Glassika+2

• ½ cup sour cream. Tasty by Sophie+1

• ¼ to ½ cup mayonnaise (depending on your preferred richness). cookefast.com+1

• 1 tbsp lemon juice. Glassika+1

• 1 tsp Worcestershire sauce. Tasty by Sophie+1

• 1 Tbsp Dijon mustard. Glassika+1

• ½ tsp Old Bay seasoning (or similar seafood seasoning). Glassika+1

• ½ tsp garlic powder. Glassika

• ½ tsp onion powder. Glassika

• 1½ cups lump crab meat (fresh or good quality canned, drained and shells removed). Glassika

• ½ cup shredded cheddar cheese. Glassika

• ½ cup shredded mozzarella cheese (or mix of mozzarella + another melting cheese). Tasty by Sophie+1

• ¼ cup grated Parmesan cheese (optional, for extra flavor). cookefast.com+1

• Salt & black pepper to taste. amandarecipes.com

• Garnish: chopped green onions or parsley. Tasty by Sophie+1

---

Instructions

1. Preheat your oven to 375 °F (190 °C). Glassika+1

2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy. cookefast.com+1

3. Stir in lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, garlic powder, and onion powder. Mix well to distribute the seasonings. Glassika

4. Gently fold in the lump crab meat and the shredded cheeses (cheddar + mozzarella + optional Parmesan). Be careful not to over‑stir so the crab meat stays in decent chunks. Tasty by Sophie+1

5. Transfer the mixture into a greased baking dish (size depends on how much you’re making). Spread it out evenly. cookefast.com

6. Bake in the preheated oven for 20–25 minutes, or until the dip is hot, bubbly around the edges, and the top is starting to turn golden. Glassika+1

   • Optional: For extra browning on top, switch to broil for the last 1‑2 minutes. Keep a close eye so it doesn’t burn. amandarecipes.com+1

7. Remove from oven and let it rest for a minute or two (it will thicken slightly). Garnish with chopped green onions or parsley. Tasty by Sophie

8. Serve warm with your choice of dippers: toasted baguette slices, crackers, tortilla chips, or vegetable sticks (celery, bell pepper) work well. Cook with Sozan+1

---

Tips & Notes

• Use lump crab meat if possible — it gives the best texture and flavor. If only canned or claw meat is available, you can use that, but the texture will differ. Tasty by Sophie

• Letting the cream cheese soften makes mixing easier and gives a smoother dip.

• This dip can be made ahead: assemble the mixture, refrigerate (covered) for up to 24 hours, then bake when ready. forfoodiefriends.com

• Leftovers (if any) can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven (≈ 325 °F) until warmed through. amandarecipes.com

• To add a little heat: include a pinch of cayenne pepper or chopped jalapeños in the mixture. forfoodiefriends.com

• Presentation matters: Using a warm ceramic or cast‑iron dish helps keep the dip hot longer. Garnish adds color and freshness. Cook with Sozan

---

If you like, I can pull up the recipe formatted for printing (with metric conversions) or find a video tutorial for you to follow along. Would you like that?