Hot Crab Dip

Steps

1. Heat the oven to 350°F. Have ready a shallow 1 1/2-quart baking dish.
2. Drain the crab and pick through it for bits of shell, keeping the lumps as whole as you can. Blot it gently on paper towels.
3. In a large bowl, beat the cream cheese with a hand mixer until smooth. Add the mayonnaise, sour cream, lemon juice, Worcestershire, 1 teaspoon seafood seasoning and garlic powder, and beat until light and creamy, about 1 minute.
4. Mix in 3/4 cup of the cheddar and most of the green onions, keeping a spoonful of onions for the top. Add the crab last and turn it through gently with a spatula so the lumps stay big.
5. Spread the dip in the dish. Top with the remaining 1/2 cup cheddar and a pinch of seafood seasoning.
6. Bake 25 to 30 minutes, until bubbling at the edges. The center should read 165°F on an instant-read thermometer.
7. Let it rest 5 minutes, scatter the saved green onions on top and serve hot with crackers or baguette.

Good to know

• Make ahead: Mix the dip, spread it in the dish, cover and refrigerate for up to 1 day. Add the cheese topping and bake it cold, covered with foil for the first 20 minutes, for 35 to 40 minutes in all, until the center reaches 165°F.
• Refrigerated lump crab from the seafood counter tastes fresher than shelf-stable canned crab. For a budget version, chop imitation crab into small pieces.
• Keep it warm on the buffet in a small slow cooker on the warm setting. Put leftovers in the fridge within 2 hours and reheat until hot all the way through.