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

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 mins
Cook 20 mins
Total 35 mins
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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
  • 1/2 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.
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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  1. 5 stars
    This was absolutely delicious, didn’t last very long in my house lol. I will be making it again this weekend in a bread bowl. I also got some bagel chips since we couldn’t find any Bruschettini. Tortilla chips were also good with it. Thanks for the recipe!

  2. 5 stars
    This was delicious. Will make again. I added a diced, seeded jalapeño pepper and made with half cheddar & half gruyere cheeses. I imagine one could substitute plain Greek yogurt for the mayo & sour cream to lighten the calories but made per the recipe, it was very satisfying spread on a home made sourdough bagette accompanied by a green salad & a bottle of white pinot gris. Enjoy!