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This delicious hot crab dip recipe is the perfect sharing appetizer to enjoy throughout the holidays. Creamy and cheesy, made with lump crab meat, this dip is easy to prep before it gets baked in the oven.
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Whether you are serving this up as a holiday appetizer, or as a sharing plate for game day, this warm crab dip recipe is sure to be a hit!
Perfectly seasoned, this is creamy and cheesy and perfect for dipping. It’s perfectly tangy, and add in some hot sauce if you like things spicy!
Be sure to try my Buffalo Chicken Dip and Smoked Salmon Dip too! Make sure you also try my delicious crab cakes!
Why You Will Love This Hot Crab Dip Recipe
- Quick and easy: Just mix all of the ingredients together and bake in the oven til hot and bubbling.
- Great for a crowd: This easy crab dip recipe will easily serve 6, but it’s easy to double or half depending on how many you are hosting.
- Make ahead: This crab meat dip can easily be made ahead of time and is quickly reheated to serve.
Ingredients
- Cream cheese: For best results, make sure that the cream cheese is softened so that it mixes well with the other ingredients:
- Mayonnaise: Mayonnaise adds a nice creamy richness to the dip.
- Shredded cheese: The cheese is mixed in with the rest of the ingredients and the creamy dip is also topped with it before being baked.
- Seasonings: Salt, pepper, onion powder, paprika, ground mustard, Old Bay seasoning, and fresh parsley.
- Lemon juice: Fresh lemon juice adds a nice acidic tang.
- Worcestershire sauce: This adds a nice umami flavor.
- Crab: Use fresh crab meat for the best results. Either lump crab meat or jumbo lump crab meat will work for this recipe.
- Hot sauce: This is optional, but a great addition if you like things spicy.
How To Make Crab Dip
- Preheat oven to 375°F (191°C).
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, sour cream, 1 cup cheddar cheese, spices, lemon juice, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat.
- Transfer to a 9-inch (or slightly larger) baking dish, pie dish, or oven-safe skillet. Sprinkle with the remaining 1/4 cup of cheddar cheese.
- Bake for 20-25 minutes or until hot and bubbly around the edges.
- Serve warm and sprinkle chopped fresh green onions.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Crab Dip
- Soften the cream cheese before making this cheese crab dip. Take it out of the fridge around an hour before you want to make this recipe.
- It’s quickest and easiest to make this seafood dip recipe with a stand or electric mixer. You can make it by hand, but be sure that the ingredients are well combined.
- Serve with vegetable sticks, crackers and anything else you can dip!
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Crab Dip Recipe
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Ingredients
- 8 ounces cream cheese, room temperature
- ½ cup mayonnaise
- 1 cup and 1/4 cup shredded cheddar cheese, divided
- 1 teaspoon salt
- Black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon ground mustard
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 lb fresh lump crab meat*
- 2 Tablespoons fresh parsley, chopped
- optional: 2 dashes of hot sauce, or to taste
Instructions
- Preheat the oven to 375°F (191°C).
- In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, sour cream, 1 cup cheddar cheese, spices, lemon juice, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat.
- Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.
- Bake for 20-25 minutes or until hot and bubbly around the edges.
- Serve warm.
Video
Notes
- Soften cream cheese about 1 hour before mixing for smooth texture.
- Use a stand or hand mixer for quick and easy blending.
- Serve with crackers, veggie sticks, or your favorite dippers.
- Storage: Cover and refrigerate leftovers for up to 5 days. Reheat in the microwave or at 350°F until warmed through.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Crab Dip Recipe FAQs
For a lighter version, you can substitute full-fat cream cheese and mayonnaise with their reduced-fat counterparts. Keep in mind, this may affect the creaminess and richness of the dip.
Yes, but fresh is best. You can use canned or frozen crab meat – just be sure to drain or thaw it well and pat it dry before mixing.
Storage Notes
Although best served as soon as it’s ready, the leftovers keep well. Cover and store in the refrigerator for up to 5 days. It is easily reheated in the microwave or at 350°F in the oven until warmed through. You can make the dip a few hours before you are ready to make it and keep it covered in the fridge.
Serving Suggestions
You can serve it with slices of baguettes, tortilla chips, or your favorite crackers.
More Dips and Sauces
If you enjoyed this Crab Dip recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
