This is an amazingly delicious crab dip that makes the perfect appetizer for any sort of party.
Grab some lump crab meat and a few basic ingredients and you’ll be well on your way to enjoying this warm, creamy, cheesy dip that is perfectly seasoned with old bay and lemon, and totally addicting. Crab dip is like a crab cake or a shrimp boil, seasoned liberally to make it extra good!
This savory appetizer is perfect for any setting, no matter if it’s game day, a holiday, or just a Friday night movie on the couch. Everyone will be excited when you serve this dip.
I love serving this with chips or pieces of soft baguette, but it’s equally good with some fresh vegetable crudites to dip into it.
Why You’ll Love This Dip Recipe
- Simple to Make. You just stir everything together and then bake to get a melty, savory, and delicious crab dip!
- Amazing Party Food. Everyone loves this dip, and your people will be no exception. Hot crab dip is an extra fancy party appetizer that will be the first thing gone.
- Fast. You can mix up this dip in under 5 minutes, and pop it in the oven while you do other things. The whole thing is ready in less than an half an hour.
Key Ingredients in Crab Dip
Complete list of ingredients and amounts can be found in the recipe card below.
- Crab Meat: Lump crab meat is exactly the right thing to buy to make this amazing hot crab dip. You can find lump crab in a can in most grocery stores. It’s also often available packaged in the fresh seafood area of the store. Avoid using imitation crab meat, as the texture and flavor will just not be right.
- Cream Cheese: You can’t make a crab and cream cheese dip without some cream cheese! This versatile ingredient blends everything together and gets melty and creamy when baked.
- Sour Cream and Mayonnaise: Blended with the cream cheese, these two slightly thinner creamy ingredients make this recipe for crab dip perfectly dippable. No broken chips in this dip!
- Cheddar Cheese: For more flavor and cheesiness, shredded cheddar cheese is perfect.
- Seasonings: Garlic, lemon, Worcestershire sauce, old bay seasoning, salt and pepper are all delicious in this recipe for crab dip. Cayenne pepper is optional, but perfect for adding a bit of kick.
Recipe Success Tips
Use Good Quality Crab Meat. Fresh lump crab, found at the fish counter will be the best quality, followed by canned lump crab meat. The better quality your crab meat is, the better this dip will be.
Shred Your Own Cheese. Bagged shredded cheddar cheese generally has starches added to it to keep the cheese from clumping. Grating your own cheese from a block will taste better and it’s generally cheaper too!
Make it Spicy. This hot crab dip is temperature hot, not necessarily spicy hot. To give it a kick, add the optional cayenne pepper, or give the whole dish a drizzle of hot sauce after it’s cooked.
Make sure to drain the liquid out of your lump crab meat!
How to Make Hot Crab Dip
- Preheat: Get the oven ready and heated to 375°F/190°C.
- Mix: In a large bowl, using a hand mixer, beat the cream cheese unreal creamy. Add mayonnaise, sour cream, most of the cheddar cheese, garlic, lemon juice, Worcestershire sauce, old bay seasoning, cayenne, salt, and pepper. Beat again on medium speed until well combined.
- Add Crab: Fold in the crab meat gently with a spatula.
- Bake: Transfer the mixture to a pan, sprinkle with the remaining cheese, and bake until it’s bubbly and the cheese on top is lightly golden.
- Serve: Garnish with sliced green onions. Serve warm with crackers and chopped veggie sticks.
What to serve with hot crab dip
Dip Party! I love a get together where everyone munches on a variety of dips and appetizers. Use your Instant Pot to make Instant Pot Buffalo Chicken Dip or Instant Pot Spinach Artichoke Dip. Both of these recipes are super simple and fast.
Feel free to mix up this dip up to two days ahead of time, and then bake it about 30 minutes before you want to serve it.
If you have fresh crab meat, then by all means, use it to make this dip! Cook it first, and it will be so delicious.
While you can use imitation crab to make this crab dip, I don’t recommend it. Imitation crab is a highly processed food which is actually flaked fish of varying types that is made to look like crab.
This dip is delicious cold, although it’s way better warmed up. If you don’t have an oven, or would rather have cold crab dip, you can prepare this recipe without baking. Spread onto crackers, chips, or veggies and enjoy.
You are going to love this recipe! Don’t forget to pin it so you can make it over and over again.
- 9 inch cast iron pan or pie dish
- 8 ounces cream cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 cup shredded cheddar cheese
- 1 clove garlic minced
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon old bay seasoning
- ¼ teaspoon cayenne optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound lump crab meat chilled
- green onion for garnish
- Preheat the oven to 375°F/190°C.
- In a large bowl, using a hand mixer beat the cream cheese until creamy.
- Add mayonnaise, sour cream, ¾ cup cheddar cheese, garlic, lemon juice, Worcestershire sauce, old bay seasoning, cayenne, salt and pepper. Beat again on medium speed until well combined.
- Fold in the crab meat with a spatula.
- Transfer the mixture to a pan, sprinkle with the remaining cheese and bake for about 20-25 minutes or until it’s bubbly and the cheese is lightly golden.
- Garnish with sliced green onions, serve warm with crackers and chopped veggie sticks.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen