Ingredients

• 1 lb lump crab meat, drained
• 2 tbsp butter
• 1 small shallot, finely minced
• ½ cup mayonnaise
• ⅓ cup sour cream
• 4 oz Gruyère, shredded
• 3 oz sharp cheddar, shredded
• 3 oz whipped cream cheese
• ½ tsp Worcestershire sauce
• 1 tbsp lemon juice
• black pepper, to taste
• ¼ tsp Old Bay
• ½ tsp garlic powder
• ½ tsp paprika for garnish (optional)

Instructions

1. Preheat oven to 350°F.
2. Sauté minced shallot in a little butter for 2–3 minutes.
3. In a mixing bowl, combine all ingredients except crab meat and mix until well combined.
4. Gently fold in the lump crab last, keeping the nice big pieces.
   Transfer to a shallow 8″ x 8″ baking dish.
5. Bake for 25–30 minutes or until edges are bubbling and the top is just starting to melt — do not brown it (keeps the crab tender and creamy).
6. Serve warm with pita chips or crackers.