Ingredients
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Scallions, thinly sliced (dark green tops separated from white/light green): 4 medium (about 3¼ oz.)
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Cream cheese, room temperature: 8 oz
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Mayonnaise, full-fat: ¾ cup
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Sour cream: ⅓ cup
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Kosher salt: 1 tsp
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Worcestershire sauce: 2 tsp
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Hot sauce (e.g., Tabasco), to taste: 1 tsp
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Sherry vinegar: 1 tsp
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Celery salt: ½ tsp
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Extra-sharp cheddar, shredded: 5 oz total (~1¼ cups), divided (reserve ¼ cup for topping)
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Creamy havarti, shredded: 5 oz total (~1¼ cups), divided (reserve ¼ cup for topping)
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Fresh jumbo lump crabmeat, drained & picked over: 1 lb
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Belgian endive heads, leaves separated (for serving): 4 medium (about 12 oz.)
Tip: Pat crabmeat dry and gently pick for shells—keeping lumps intact gives luxurious texture.
Instructions
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Preheat the oven: Preheat to 375°F (190°C). Position a rack in the upper third to make broiling easier.
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Prep the scallions: Thinly slice the scallions, separating dark green tops (garnish) from white/light green parts (mix-in).
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Make the creamy base: In a stand mixer with paddle (or with a hand mixer), beat together cream cheese, mayonnaise, sour cream, kosher salt, Worcestershire, hot sauce, sherry vinegar, and celery salt on medium speed for 30–60 seconds, scraping as needed, until smooth.
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Fold in cheeses: Add 1 cup cheddar and 1 cup havarti; mix on medium-low ~10 seconds to combine. Reserve the remaining ¼ cup of each cheese for topping.
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Add crab & scallions: Remove bowl from the mixer. Using a spatula, gently fold in the crab and the white/light green scallion slices, keeping crab lumps intact.
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Pan & top: Spread mixture into a 2-quart baking dish. Smooth the surface and sprinkle with reserved cheddar and havarti.
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Bake, then broil: Bake 20 minutes at 375°F until hot and bubbly at the edges. Switch to broil and brown the top 3–5 minutes, watching closely.
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Rest & serve: Let rest 10 minutes to set. Garnish with the dark green scallion tops and serve warm with Belgian endive leaves (or crackers, toasted baguette).
Notes
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Cheese tip: Shred from blocks for the best melt; pre-shredded often contains anti-caking starches.
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Dish size: A wider, shallow baking dish creates more browned, cheesy surface area.
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Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Bake 25–28 minutes from cold, then broil.
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Substitutions: Havarti → Fontina or Gruyère; add ½–1 tsp Old Bay for a classic crab-dip vibe.
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Heat level: Adjust hot sauce to taste; a pinch of cayenne boosts warmth without adding acidity.
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Serving ideas: Endive “boats,” butter crackers, crostini, warm pita chips, or celery sticks.
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Storage: Refrigerate leftovers up to 3 days. Rewarm gently at 300°F until heated through.
- Prep Time: 15 minutes
- Broil: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip
- Method: Baked, Broiled Finish
- Cuisine: American, Seafood
Nutrition
- Serving Size: ~1/12 recipe (about ⅓ cup)
- Calories: ~270 kcal
- Sugar: ~2 g
- Sodium: ~520 mg
- Fat: ~22 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~12 g
- Carbohydrates: ~4 g
- Protein: ~12 g
- Cholesterol: ~70 mg