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 mins
Cook 20 mins
Total 35 mins
Save Recipe

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 made the crab dip recipe but used 1/2 lb. Imitation crab and 1/2 lb. Lump crab meat. Got rave reviews at an outing! Yummy!

  2. 5 stars
    I used mock crab and garlic powder (didn’t have fresh), did not add the salt. Delicious recipe. Will add some chopped celery in future. Chopped spinach or small broccoli florets are also a consideration. Based on the comments, if you use canned crab, be sure to rinse it well to reduce the salt. I live in Canada, so I don’t think the Canada/US comment is likely the issue.

  3. 5 stars
    This is the best recipe, made this crab dip for my friends and they enjoyed it. Not complicated for a person like me who don’t always follow instructions, I even printed it so I can make it again next time.

  4. 5 stars
    Great dip! I’m based in Europe so can’t get old bay, so I used some paprika and onion powder instead. I’ve made it a couple of times, and hot or cold its always delish!

    Sorry, forgot to add my 5 stars!

  5. 1 star
    I spent over $55 on this and it ended in the garbage. I wouldn’t even let my dog eat it…I was so disappointed, I don’t know if it is a difference from US to Canada but I was just bummed that I spent so much on this dip and it was disgusting.

    1. 1 star
      I wish I had read the comments before investing in this dish, but I was obviously not thinking. I agree with many – waaaayyyy too much salt, I would have omitted it entirely. Also beware it also took twice as long to heat as it called for – yes I have a professional oven so my oven is not the issue. Being a waste not/want not person I added 2 cups of thawed chopped spinach to try and offset the terrible salt issue. We also used unsalted crackers as our vehicle of choice. I will only use about half the Old Bay (and I LOVE Old Bay!) because of the heavy salt content that ingredient also added.

      1. Make sure you always use fresh jumbo lump crab meat. The canned stuff has considerably more sodium.

      2. 5 stars
        She did say to taste it BEFORE adding salt! Read the instructions and tips! You can’t give a true review if you don’t do as the recipe says.
        I thought it was a great recipe and will definitely be a keeper!

  6. I used this recipe with cold smoked fish, minus cheese, the combo of ingredients worked nicely.
    Thank you,

  7. 3 stars
    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.

  8. 5 stars
    This was a huge hit at my cocktail party last night, eating some cold leftovers right now and it’s even better today!

  9. 5 stars
    The ingredient list calls for jumbo lump crab meat but the notes say lump crab meat is best. It matters because jumbo lump is more expensive and that’s what I bought based on the ingredient list. 5 star recipe but please be more clear!

  10. 1 star
    Terrible! No one could eat it. It was okay cold but it was so fishy when heated. Got crab from Whole Foods so quality was good.

  11. 5 stars
    I’ve made this countless times & it a great for any occasion. You can always modify it & make it to your liking, but this is my favorite recipe of all time.

  12. 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!

  13. 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!