Hot Dungeness Crab Dip with Gruyere and Scallions

How to Make Hot Dungeness Crab Dip with Gruyere and Scallions

1. 1

   Step 1: Preheat and prepare the dish

   Preheat the oven to 375°F (190°C). Generously butter a 9-inch (or 1-quart) ovenproof baking dish or cast-iron skillet with about 2 tablespoons of the unsalted butter so the dip won't stick and the edges brown nicely.

   For this step

   • 2 tbspUnsalted butter
   
2. 2

   Step 2: Make the creamy base

   In a medium bowl, beat the softened cream cheese until smooth. Stir in the sour cream, mayonnaise, Dijon mustard and fresh lemon juice until fully combined; season lightly with salt and black pepper to taste.

   For this step

   • 8 ozCream cheese (softened)
   • 1/2 cupSour cream
   • 1/4 cupMayonnaise
   • 1 tspDijon mustard
   • 1 tbspFresh lemon juice
   
3. 3

   Step 3: Fold in crab, cheese and scallions

   Gently fold the picked Dungeness crab meat, shredded Gruyère (reserve about 1/4 cup for the topping) and most of the sliced scallions into the creamy mixture, taking care not to overwork the crab so it keeps some flaky texture.

   For this step

   • 1 lbCooked Dungeness crab meat (lump, picked clean)
   • 1 1/2 cupsGruyère cheese, shredded (reserve ~1/4 cup for topping)
   
4. 4

   Step 4: Top with cheese and panko

   Spoon the mixture into the prepared dish, smoothing the top. Combine the reserved Gruyère with the panko; dot or drizzle with a little of the melted butter (or melt another tablespoon if needed) and sprinkle evenly over the dip for a golden, crunchy crust.

   For this step

   • 1/2 cupPanko breadcrumbs
   
5. 5

   Step 5: Bake until bubbly and serve

   Bake in the preheated oven for 18–22 minutes, until the dip is bubbling and the top is golden brown. Garnish with the remaining sliced scallions and a squeeze of lemon, then serve warm with crostini, toasted baguette slices, crackers or crudités.
   

1. Preheat the oven to 375°F (190°C). Generously butter a 9-inch (or 1-quart) ovenproof baking dish or cast-iron skillet with about 2 tablespoons of the unsalted butter so the dip won't stick and the edges brown nicely.
2. In a medium bowl, beat the softened cream cheese until smooth. Stir in the sour cream, mayonnaise, Dijon mustard and fresh lemon juice until fully combined; season lightly with salt and black pepper to taste.
3. Gently fold the picked Dungeness crab meat, shredded Gruyère (reserve about 1/4 cup for the topping) and most of the sliced scallions into the creamy mixture, taking care not to overwork the crab so it keeps some flaky texture.
4. Spoon the mixture into the prepared dish, smoothing the top. Combine the reserved Gruyère with the panko; dot or drizzle with a little of the melted butter (or melt another tablespoon if needed) and sprinkle evenly over the dip for a golden, crunchy crust.
5. Bake in the preheated oven for 18–22 minutes, until the dip is bubbling and the top is golden brown. Garnish with the remaining sliced scallions and a squeeze of lemon, then serve warm with crostini, toasted baguette slices, crackers or crudités.