Crab Dip Recipe
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.
Servings: 6 servings
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
Calories: 339kcal | Carbohydrates: 5g | Protein: 22g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1447mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 8mg | Calcium: 249mg | Iron: 1mg
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