Description
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.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 60mg
