This hot crab dip is everything you want in a party appetizer: warm, cheesy, and packed with flavor. It’s simple to prepare and can be made ahead of time, making entertaining stress-free. Whether served with crackers, toasted baguette slices, or fresh veggies, this dip disappears fast and keeps guests coming back for more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lump crab meat (fresh, canned, or refrigerated)
Cream cheese (softened)
Sour cream
Mayonnaise
Shredded cheddar cheese
Grated Parmesan cheese
Garlic (minced)
Lemon juice
Worcestershire sauce
Hot sauce (optional)
Green onions or chives (chopped)
Salt
Black pepper
Paprika (for topping, optional)
Directions
Preheat oven to 375°F (190°C).
In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
Stir in cheddar cheese, Parmesan, garlic, lemon juice, Worcestershire sauce, hot sauce (if using), green onions, salt, and pepper.
Gently fold in the lump crab meat, being careful not to break it up too much.
Transfer the mixture to a greased baking dish or cast iron skillet.
Sprinkle a little extra cheese or paprika on top, if desired.
Bake for 20–25 minutes, or until hot and bubbly with a lightly golden top.
Serve warm with crackers, toasted bread, or raw veggies.
Servings and timing
This recipe serves 6–8 people as an appetizer. Prep time: 10 minutes Cook time: 20–25 minutes Total time: 30–35 minutes
Variations
Spicy Crab Dip: Add more hot sauce or diced jalapeños for a kick.
Old Bay Twist: Mix in 1–2 teaspoons of Old Bay seasoning for a classic seafood flavor.
Artichoke Addition: Add chopped artichoke hearts for extra texture and taste.
Low-Carb Version: Serve with sliced cucumbers, bell peppers, or celery instead of bread or crackers.
Storage/Reheating
Store leftover crab dip in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes, or microwave individual portions for 30–60 seconds until warmed through. Freezing is not recommended, as the creamy texture may become grainy after thawing.
FAQs
What kind of crab meat is best for this dip?
Lump crab meat is ideal for its tender texture and flavor, but claw meat or backfin can also be used.
Can I make this dip ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate. Bake just before serving.
Is canned crab okay?
Yes, canned crab works well—just drain it thoroughly and check for shell pieces.
Can I use imitation crab?
You can, but it will have a different texture and flavor compared to real crab meat.
What cheeses work best in crab dip?
Cheddar, Parmesan, mozzarella, or Monterey Jack all melt well and pair nicely with crab.
How do I keep the dip warm for a party?
Use a small slow cooker or a warming tray to keep it at the perfect temperature.
Can I make it in a slow cooker?
Yes, cook on low for about 2 hours, stirring occasionally, until hot and melted.
Can I double the recipe?
Absolutely. Use a larger baking dish and add 5–10 minutes to the baking time.
What should I serve with crab dip?
Toasted baguette slices, tortilla chips, crackers, or sliced veggies like cucumbers or carrots all work great.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. Just serve it with gluten-free dippers if needed.
Conclusion
Hot crab dip is the perfect mix of creamy, cheesy, and savory with a touch of seafood elegance. Whether you’re hosting a party or just craving something indulgent and comforting, this dip delivers big flavor with minimal effort. Serve it warm and bubbly with your favorite dippers, and watch it vanish in minutes
Hot crab dip is a creamy, cheesy, and savory appetizer loaded with tender crab meat and flavorful seasonings. Baked until hot and bubbly, it’s perfect for parties, holidays, or game day gatherings.
Ingredients
8 oz lump crab meat (fresh, canned, or refrigerated)
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp hot sauce (optional)
2 tbsp chopped green onions or chives
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika (optional, for topping)
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
Stir in cheddar cheese, Parmesan, garlic, lemon juice, Worcestershire sauce, hot sauce (if using), green onions, salt, and pepper.
Gently fold in the crab meat, being careful not to break it up too much.
Transfer the mixture to a greased baking dish or skillet.
Top with additional cheese or a sprinkle of paprika if desired.
Bake for 20–25 minutes, until hot, bubbly, and lightly golden on top.
Serve warm with crackers, toasted baguette slices, or fresh vegetables.
Notes
Use lump crab meat for best texture and flavor; claw or backfin works too.Add Old Bay seasoning or chopped jalapeños for extra flavor or spice.Prepare ahead by assembling the dip and refrigerating until ready to bake.Keep warm at parties using a slow cooker on the ‘warm’ setting.Serve with gluten-free dippers to make it gluten-free.
