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.
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.
How to make Crab Dip:
- 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.
- Stir in ¾ cup shredded 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.
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
Crab Dip
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
- 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
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The garlic is a bit overpowering. In the future, I will sauté onion and garlic and then incorporate that mixture into the dip. I may omit the Old Bay in the future. Also, I plan on adding at least a half cup of mayo and some cayenne pepper.
the only flavor I tasted was garlic and cream cheese. my boyfriend gagged eating it.
Love this recipe. We have access to fresh caught crab and I’ve tried many recipes. This one is my favorite.
We use fresh caught Dungeness crab and it is salty because the crabs are boiled in salt water. I would suggest you taste the crab before adding any ingredients with salt and go from there.if it’s too salty you can rinse it a little in cold water but you may lose some of the flavor. Regular mayo is even salty so just be careful…I cut down the Old Bay because the flavor gets a little tiresome and taste after each addition.