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
- 1/2 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
- 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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I would have given this 5 stars but it’s SO salty. Crab is already salty, I would completely omit the salt if I ever make this again. Such a pity, I lost a lot of expensive ingredients and it’s really just not edible as is.