Superbowl Sunday is right around the corner, so this week I am sharing a delicious hot crab dip recipe. There aren't many things that can top an appetizer with hot cream cheese in it. This dip truly is a crowd pleaser, and in the winter months it leans surf-and-turf steakhouse vibes. 

Serves 6-8

You will need:

1 lb lump or jumbo lump crab meat

8 oz cream cheese at room temperature

4 oz extra sharp cheddar cheese, freshly grated

1/4 cup mayonnaise

1/4 cup jarred pimiento peppers, drained and finely chopped

2 tablespoons chopped Calabrian chilies

1 lemon, zested, plus 1 lemon cut into wedges 

1 teaspoon Old Bay Seasoning

1/2 teaspoon kosher salt

1/2 cup thinly sliced scallions (about 3)

Celery, Ritz Crackers, or potato chips for serving 

Preheat your oven to 350 degrees.

Drain off any liquid from the crab container and transfer the crab meat to a cutting board. Remove any pieces of shell or cartilage and pat dry with paper towels. 

In a large bowl, combine the cream cheese, cheddar cheese, mayo, pimientos, chilies, lemon zest, Old Bay, and salt. Mix until well combined. Add ½ cup scallions and the crab meat to the cream cheese mixture and gently mix until just combined. Be careful not to break up the large chunks of crabmeat.

Transfer the mixture to a small baking dish and bake until the dip is golden brown and bubbly, about 30 minutes.

Garnish with some more scallions and serve with celery, lemon wedges, crackers, and chips for dipping. Enjoy!