The quality of the crab meat makes all the difference for flavor. Some canned crab is really mushy, while others have big chunks of crab. If using canned crab that's watery, you should consider adding double the crab for more flavor. We love the handled cake barrel because it’s deep enough to fit the whole batch. The deeper the dish, the longer it may take for the dip to cook through. Stirring the dip twice during cooking helps ensure all the ingredients cook evenly without burning the top crust. More info about baking vessels in notes below.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
6.5oz.(184g)lump crab meat *see headnote, drained if necessary
8oz.(227g)cream cheese(1 package), softened
1Tablespoon(15ml)fresh lemon juice
4green onions, chopped
1/2cup(50g)freshly grated parmesan cheese
1teaspoon(5ml)minced parsley, for garnish
4wedges fresh lemon, for squeezing
Chips, crackers, bread or for gluten-free serve with vegetables
Spray the baking dish *see note below* with cooking spray or olive oil.
In large bowl, combine cream cheese, lemon juice, onions, green onions, Worcestershire sauce, mayo, parmesan cheese and black pepper. Gently fold in lump crab meat until it's combined into the cheese mixture.
Add the dip mixture into the baking dish. Place at the baking dish into the air fryer basket/tray.
Air Fry at 300°F/150°C for 20 minutes. After cooking for 20 minutes, stir the dip.
Continue Air Frying at 300°F/150°C for 10 minutes. Stir the dip again.
Increase heat to 340°F/170°C and then continue air frying for 5-10 minutes or until golden brown.
Top with minced parsley. Allow to cool for at least 10 minutes before serving. Serve with your favorite chips, crackers, bread or vegetables. Add a side of lemon wedges if you want if anyone wants to squeeze fresh juice on their serving.
BAKING VESSELSFind an oven-safe dip vessel to fit your air fryer basket or rack. One full batch will fit in a deeper 6.5”x3” baking dish. If your air fryer is too small or you only have smaller shallow baking dishes, cook the dip in two batches. If cooking anything less than the full volume of dip, cook for less time and keep checking until it’s finished with a brown crust.Baking ramekins also make great vessels to cook the dip in.