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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 this crab dip recipe
- 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.
How long does it keep?
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.
Can you make it healthier?
I prefer to make this baked crab dip recipe with full-fat cream cheese and mayonnaise as it has a richer flavor and creamier texture. You can use low fat if you prefer, to cut down on fat and calories, but sometimes it’s good to indulge!
Can you use canned crab meat?
Fresh lump crab meat is best to use in this recipe. In a pinch, you can use canned meat, but be sure to drain it well before mixing it with the other ingredients. If using frozen crab meat, make sure it’s thawed fully and patted dry before using.
How do you serve it
You can serve it with slices of baguettes, tortilla chips, or your favorite crackers.
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!
More Dips and Sauces
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
- Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or at 350°F in the oven until warmed throughout.
- Soften the cream cheese before making this recipe. Take it out of the fridge around an hour before you want to make this recipe.
- It’s quickest and easiest to make this dip 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!
