Insanely Delicious Hot Crab Dip

Hot Crab Dip makes the perfect party appetizer.  This delicious and addicting crab dip is ready in just 30 minutes and will instantly wow the entire crew! 

Hot Crab Dip

Football season is here.  The only thing that makes me feel better about the hubby checking scores all of the time and watching games, is the food that comes with football.  I don’t understand football at all.  I just show up with the good food and am told which team I need to cheer on.  The only thing that gets me excited about football is providing all of the good dips and foods that come along with it.  We love a hot dip and this hot crab dip was gone in minutes and makes the perfect party appetizer!

How do you make hot crab dip?

  • Preheat your oven to 350 degrees.  In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper.  Stir together until combined and fold in lump crab meat.
  • Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly.  Serve with a slice baguette or tortilla chips.

What is lump crab meat?

Lump crab meat is from a can and is a blend of broken pieces of jumbo lump and a special grade of crab meat.  This is perfect in dip recipes, salads, casseroles, and crab cakes.

Can I use fresh crab meat?

Yes you can.  Fresh crab meat is typically sold in plastic containers over ice at the market.  These crabs have been steamed or boiled but will cost a little bit more.

Looking for more hot and cheese dips?  Look no further!

Watch a video on how Hot Crab Dip is made here:

 

Insanely Delicious Hot Crab Dip

5 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Hot Crab Dip makes the perfect party appetizer. This delicious and addicting crab dip is ready in just 30 minutes and will instantly wow the entire crew!

Ingredients

  • 8 ounce cream cheese softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup cheddar cheese grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lump crab meat canned

Instructions

  1. Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.
  2. Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.
Nutrition Facts
Insanely Delicious Hot Crab Dip
Amount Per Serving
Calories 2134 Calories from Fat 1539
% Daily Value*
Total Fat 171g 263%
Saturated Fat 81g 405%
Cholesterol 612mg 204%
Sodium 6955mg 290%
Potassium 1602mg 46%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 13g
Protein 127g 254%
Vitamin A 102.8%
Vitamin C 48.2%
Calcium 132.7%
Iron 30.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I’m trying your recipe so far it smells amazing I did however add a little old bay I’ll let you know how our guests like it after the party tomorrow

      1. I used a heavy sprinkle (1/2tsp or less) Old Bay and it was delicious! I also used Tony’s in place of salt, added left over boiled shrimp, chopped roughly, and lightly topped with fresh grated Parmesan! Yum

  2. Wow. What a great recipe. Even the pickiest eater wolfed it down. I used fresh frozen crab from our left summer crab season. And just because I’m a recipe renegade, I used jalapeno jack cheese and a large dash of hot sauce. Delicious. Well done Alyssa!

  3. This was very very very good. I stole bites along the way. I did use imitation crab to cut costs, but even still, it was soo good. I’ll make this again and again.

  4. The recipe says to make in a “small casserole dish”, but the pictures show it made in a large cast iron pan. I like the iron pan idea, but will the recipe make enough to use my iron pan?

  5. I made this for a drop-in party and it was a big hit. I had a lot of compliments on it. I had mixed it up a few hours before I needed it and put it in a mini/small crock pot instead of baking it in an oven when the time came as the oven was in use for other food items.. I monitored the crock and kept it on low and turned it off or on to keep it from cooking too much, especially as the amount diminished. It was so easy to make. I used fresh lump crab and while pricey, it was well worth it.

    1. Alyssa, I love “The Recipe Critic” because of the fantastic free recipes and your warm posts. I pretty much did what Janell (sp?) did because the recipe needed a little bit more zip: Old Bay (2t with a sprinkle before baking), 4 generous shakes of Tabasco & Phillip’s fresh (cooked; in the refrigerator section). Waiting for it to come out of the oven! Richard…miss the Pacific Northwest…huge UW fan…hubby and I are alums. Cannot beat Dungeness! Now we crack Blue Crab (MD/VA).

  6. Using this recipe for Super Bowl Sunday, today!! Also a recipe renegade, I’m adding chopped pickled jalapeños & chopped green onions, subbing Bison French Onion dip (local fav) for 1/4C sr cream & first rubbing in Old Bay with the crab.
    Stay tuned!! 😋 🏈

  7. Added bacon and jalepenos…Fabulous! Had some left and used it for asparagus stuffed chicken . Also fabulous💓 great recipe

  8. It was a dynamite recipe..a popular dish..used a little more hot sauce and oldbay to really hit it off…soooo good! I recommend for any type party..quick and easy!

  9. I just finished making and eating your Chicken Gnocci Soup. Wow!

    I was browsing when I found this recipe. All of the people writing in and saying that have old recipes brought a couple of things to my mind.

    1. I had a friend many years ago who made a filling for scooped out mushrooms and then baked them in the oven. I was never able to duplicate what she did. It had cream cheese, crushed pineapple, the minced stems of the mushrooms, onion and ???? It was delicious.

    2. A different friend always made a cold dip with lump crab meat. It was always delicious as well but I do not remember how she made it exactly. My attempts to duplicate her dip have failed so I am missing something for sure. The dip was served cold and used as a dip. It had cream cheese, sour cream, minced onion, the chopped crab meat, lemon juice, garlic, Worcestershire sauce, salt and pepper.and ??? Did it have crushed pineapple as well? It has been a long time ago.

    I am hoping that these ingredients will stir a memory with you or someone who had these recipes stashed somewhere.

  10. I made this appetizer for book club and everyone asked for the recipe.

    I used the suggestions of adding Old Bay seasoning, chopped green onion, and fresh crab (not canned). It was outstanding!

  11. I made it today, and loved it! Easy to make and it’s mild flavor ingredients accentuates the taste of crab. I used real garlic instead of garlic powder.

  12. I LOVE this recipe..! It is Deeeee-LISH..! I discovered it in 2017 while planning my son’s 21st Bday party. I have been serving it for every fancy occasion since. I use the COSTCO real lump crab in the glass jar. But, I cant remember how much it makes…? What size serving dish is one recipe. I can never remember if I double it or not….and YES, you can make it a day or two ahead when you have house guests coming and want to be sure and have time to enjoy “them”…!

  13. This is a good base recipe but I added a lot of Old Bay and then a bit of Frank’s Red Hot. It needed that vinegar to cut the richness of the cheese. Definitely make again with those additions. Fyi I doubled it and put it in the crock pot.

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