Chips & Crab Dip


  • 1 lb Jumbo Lump Crabmeat, picked through
  • and shells removed
  • 8 oz Cream Cheese, softened
  • 3/4 cup Extra Fancy Mayonnaise
  • 1/2 cup Parmigiano Reggiano, grated and divided
  • 1/4 cup Green Onion, finely sliced, white and light green divided from dark green
  • 1/2 tbsp Garlic, minced
  • 2 tsp Worcestershire Sauce
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1 tbsp Creole Seasoning
  • 1 tbsp Louisiana-Style Hot Sauce, such as Crystal
  • 2 tsp Creole Mustard
  • 1/4 cup Butter Crackers, crushed
  • Tortilla Chips, as needed, to serve


  1. Preheat oven to 350°F.
  2. In a small bowl, combine crushed crackers and 3 tbsp of parmigiano reggiano. Set aside for later.
  3. In a mixing bowl, stir together cream cheese and mayonnaise until thoroughly combined then add remaining ingredients except for the sliced dark green scallion.
  4. Transfer to a 1.5 qt greased baking dish, and top with parmigiano reggiano butter crackers and bake in oven for 30 minutes until golden and bubbling. Once golden, carefully broil the crab dip for 1-2 minutes to a deep golden brown. Remove from oven and let stand for 10-15 minutes.
  5. Garnish with reserved sliced scallion and serve with tortilla chips.