This easy Crab Dip recipe is meant to impress, made with fresh lump crab meat in a creamy dip that can be served hot or cold. It’s the perfect appetizer or side dish for parties, game-day or holidays.

Hot crab dip baked in a round baking dish with cheese on top, and bread slices on the side for dipping.

I’ll take advantage of any opportunity to make crab for my family, including Baked Crab Legs, incredible Crabs Cakes, or this easy and delicious Crab dip. For a similar recipe, check out my clam dip.

The ingredients are so simple, hopefully the only thing you need to grab from the store is fresh lump crab meat.

Individual bowls with the ingredients needed to make Crab Dip, labeled.

How to make Crab Dip:

  1. Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
  2. Stir in ¾ cup shredded cheddar cheese and hot sauce and mix until smooth.
  3. Stir in crab meat.
  4. Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
Four process photos for making Crab Dip.

Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.

Variations:

Cold Crab Dip: prepare dip as instructed, but don’t bake (serve it cold).

Crockpot Crab Dip: Add dip to the slow cooker and cook on low for 1-2 hours, until heated through.

Crab Dip in a Bread Bowl: For an extra fun appetizer, bake the crab dip right inside a bread bowl (homemade or a large round store-bought loaf). Hollow out the bread, leaving about an inch around the inside edges. Fill with crab dip and bake as directed in recipe. Save the removed bread pieces for dipping.

Fresh Crab Meat substitution: Since the crab is the star of the show here, I only recommend using fresh jumbo lump crab meat. You can use canned crab meat if really necessary.

Make Ahead and Storing Instructions:

Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

To Make Ahead: Crab dip can be prepared 1- days ahead of time, stored covered in the fridge, then baked according to instructions.

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Recipe

Hot crab dip baked in a round baking dish with cheese on top, and bread slices on the side for dipping.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
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Ingredients
  

  • 8 ounce package cream cheese , room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 cloves garlic , minced
  • ¼ cup chopped green onion
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/4 teaspoon salt*
  • 1 teaspoons Worcestershire sauce
  • ½ of a lemon , juiced
  • 1 cup freshly shredded cheddar cheese , divided
  • ½ teaspoon hot sauce , or more, to taste
  • 1 pound fresh jumbo lump crab meat

Dipping ideas:

  • sourdough bread
  • crackers
  • tortilla chips
  • chopped cold veggies

Instructions
 

  • Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
  • Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
  • Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
  • Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
  • Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

Notes

Crab: Fresh lump crab meat is best for this recipe since it’s broken pieces of jumbo lump crab meat. You can find it at the grocery store in a container on ice, in the fresh/refrigerated seafood section. Costco has the best price I’ve found. Since the crab is the star of the show here, I only recommend using fresh jumbo lump crab meat. You can use canned crab meat if absolutely necessary.
Salt: Taste a little of the crab. If it tastes salty, you can omit the added salt.
Make Ahead Instructions: Crab dip can be prepared 1- days ahead of time, stored covered in the fridge, then baked according to instructions.
Variations:
  • Cold Crab Dip: prepare dip as instructed, but don’t bake (serve it cold).
  • Crockpot Crab Dip: Add dip to the slow cooker and cook on low for 1-2 hours, until heated through.
  • Crab Dip in a Bread Bowl: For an extra fun appetizer, bake the crab dip right inside a bread bowl (homemade or a large round store-bought loaf). Hollow out the bread, leaving about an inch around the inside edges. Fill with crab dip and bake as directed in recipe. Save the removed bread pieces for dipping.

Nutrition

Calories: 304kcalCarbohydrates: 5gProtein: 22gFat: 22gSaturated Fat: 12gCholesterol: 95mgSodium: 1156mgPotassium: 269mgFiber: 1gSugar: 2gVitamin A: 769IUVitamin C: 11mgCalcium: 229mgIron: 1mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I’m excitedly waiting for this dip to come out of the oven. I added an Italian blend cheese along with the sharp cheddar instead of cheddar and tabassco instead of hot sauce. The dip is ok cold, but i believe its going to be Great out the oven. Frying egg roll wraps for chips. Thanks for the recipe.

  2. 5 stars
    This recipe was absolutely delicious! I made it for a party, and everyone loved it. I served it with garlic toast/crisps. The pan was scraped clean!

  3. 5 stars
    Made this for Super Bowl Sunday and it was a huge hit!!! My husband’s family is from Baltimore, so he is super picky and he gave it 5 stars!! Served it with baguette, crackers, and fresh veggies….all great compliments to the dip.

  4. 1 star
    This would have been great, except the 1 cup of cheddar cheese ruined the dip. 1 cup of cheddar cheese made the crab dip extremely oily and an absolute waste of money. Maybe sprinkle a little bit of cheese on the top, but that’s about it.

  5. I forgot to mentioned that I used two 8oz containers of Phillips jumbo lump crab meat. I made this recipe for me and my 14 year old son, along with some steamed jumbo shrimp on a snow day (school had closed) . He was simply in heaven. I toast some garlic Tuscan bread and the rest is history. This recipe is amazing!!

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