There’s nothing quite like a creamy, cheesy crab dip to kick off a spring gathering. Packed with tender lump crabmeat, rich cream cheese, and a touch of Old Bay seasoning, this dish from James Beard–nominated Emerging Chef duo Jason Eckerson and Kate Hamm is the perfect blend of indulgence and coastal charm. Pair it with crusty bread or crispy crackers for a crowd-pleasing appetizer that tastes like a seaside escape.

Makes 8 servings

INGREDIENTS
1 to 2 pounds peekytoe or Jonah lump crabmeat (see note)
8 ounces cream cheese, softened to room temperature
¼ cup sour cream
¼ cup mayonnaise
1 cup grated cheddar cheese
2 garlic cloves, grated
¼ cup sliced scallions
1½ teaspoons Old Bay seasoning
1 teaspoon Worcestershire sauce
½ to 1 teaspoon sesame oil, to taste
Juice from ½ lemon

INSTRUCTIONS
1. Preheat the oven to 400°F.
2. In a large bowl, thoroughly mix all the ingredients except the crabmeat.
3. Fold in the crabmeat. Be careful not to overmix.
4. Taste and adjust seasonings as needed.
5. Transfer the mixture into oven-safe ramekins or a single oven-safe dish, pan, or skillet. Bake for 15 to 20 minutes (it should begin to bubble a bit).
6. Remove from the oven and serve with a warm baguette or saltines.

Note: Both peekytoes (rock crabs) and Jonah crabs are found in the North Atlantic. They are prized for their sweetness and versatility. You should be able to find cooked and picked lump crabmeat at any local seafood market.