This super creamy and flavorful Hot Crab Dip is full of sweet, tender crab meat, spicy Old Bay seasoning and fresh lemon juice. Baked until warm and bubbly, it’s a decadent and delicious appetizer!
My Favorite Hot Crab Dip Recipe
Warm dips are so festive and yummy! I love spinach dip, bean dip, onion dip, you name it! This amazing hot crab dip is another winner, and just says “HAPPY FOOTBALL DAY!” 🏈 to me!
I love serving it hot and bubbly from the oven with a selection of tasty crackers.
This creamy dip uses a whole block of cream cheese, rich sour cream, and tangy mayo for a delicious and flavorful base!
- Cream Cheese: You’ll need 8 ounces of cream cheese, softened.
- Mayonnaise: Use your favorite mayo; I sometimes use keto mayonnaise here.
- Sour Cream: If you can find it, sour cream without additives and stabilizers works well.
- Cheddar Cheese: This recipe uses a cup of grated cheddar cheese. You can buy it grated or grate your own.
- Fresh Garlic: Mince or press the garlic.
- Fresh Lemon Juice: This adds a fresh and zesty note to offset the richness of the dip.
- Old Bay Seasoning: A classic seasoning that goes perfectly with crab.
- Ground Mustard: To bring out the flavors of both the cheese and the crab meat.
- Salt and Pepper
- Hot Sauce: To taste; this is optional, but I highly recommend it.
- Crab Meat: You’ll need a pound of lump crab meat, chopped.
- Fresh Parsley: For garnish.
Can You Use Imitation Crab Meat?
- Sure! Imitation crab works very well in this recipe, and it’s often easier to find than fresh crab. It’s also more affordable, most of the time.
How to Make Hot Crab Dip
This is a very easy mix-and-bake recipe, but be sure to fold the crab in last so you don’t break it up too much!
- Set Things Up: Preheat your oven to 375˚F. Then, grease a 9-inch baking dish and set it aside.
- Combine All Ingredients Except Meat: In a large mixing bowl, stir together the cream cheese, mayonnaise and sour cream until smooth. Then, add half a cup of the grated cheddar cheese, as well as the garlic, lemon juice, old bay seasoning, mustard, salt, pepper, and hot sauce, if using; stir until incorporated.
- Fold in Crab Meat & Assemble: Using a rubber spatula or large spoon, fold the chopped crab meat into the dip. Transfer crab mixture to the prepared baking dish. Sprinkle the top of the casserole with remaining grated cheddar cheese.
- Bake: Bake for 25 minutes, or until hot and bubbly on the sides. Remove from the oven and garnish with parsley.
- Enjoy! Serve this dip warm, with pita chips, veggies, crackers, etc.
Tips for Success
These tips and tricks will help you make the best holiday appetizer at the table! This creamy crab dip couldn’t be more simple.
- Try Hot Sauce on the Side: I personally think that hot sauce is a crucial ingredient in a lot of dishes, but of course, many people feel the opposite way. A good solution is to place a small bottle of hot sauce right next to the dip and dippers!
- Toast Up Some Bread: Make this dip more substantial by serving freshly toasted rounds of French bread instead of crackers or pita chips.
- Use Quickly: Experts recommend eating the dip within two hours of cooking. After two hours, the dip should either be refrigerated or discarded.
These easy recipes go great with hot crab dip! You can serve it as a side or appetizer for just about anything.
- Salmon: Follow up on the seafood theme with my easy Old Bay Roasted Salmon. It’s a super flavorful main course!
- Chicken Tenders: These Coconut Chicken Breast Tenders make a fantastic meal, or a nice appetizer to set out alongside the dip!
- Pizza: Who doesn’t love pizza? This Grilled Pizza Capricciosa is super delicious and makes a wonderful entree or snack.
How to Store Extra Crab Dip
- You can definitely refrigerate your leftovers and enjoy them within a couple days. However, I don’t recommend freezing this dip for longer storage.
- Leftovers can be tightly covered and refrigerated for up to two days.
- To reheat, bake at 350˚F until heated through, about ten minutes.
HOT CRAB DIP
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup grated cheddar cheese, divided
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon Old Bay seasoning
- ½ teaspoon ground mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Hot sauce, to taste, optional
- 1 pound lump crab meat, chopped
- Fresh parsley, for garnish
- Preheat oven to 375˚F.
- Lightly grease a 9-inch baking dish and set aside.
- In a large bowl stir together the cream cheese, mayonnaise, and sour cream; mix and stir until smooth and well combined.
- To the cream cheese mixture add ½ cup grated cheddar cheese, garlic, lemon juice, old bay seasoning, mustard, salt, pepper, and hot sauce, if using; stir until incorporated.
- Fold in the chopped crab meat.
- Transfer the mixture to previously prepared baking dish.
- Sprinkle the top with remaining grated cheddar cheese.
- Bake for 25 minutes, or until hot and bubbly on the sides.
- Remove from oven and garnish with parsley.
- Serve warm with pita chips, veggies, crackers, etc.