Insanely Delicious 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!
Everyone loves a great dip, because we all love to play with our food sometimes. If you are looking for more incredible dips you have to try my 5 Minute Dip, Ranch Dip or this easy Rotel Dip!
Hot Crab Dip
Whether it is football season, baseball season, basketball season, party season, you get the idea, this dip has to be on your list of things to make! Hot crab dip is creamy, cheesy and full of flavor. It is super savory without being fishy. When I put this on the table it is one of the first things to disappear. Hand down one of the best appetizers EVER!
When it says hot crab dip, it is not spicy hot, but temperature hot. The dip is served and kept hot to keep all the cheese ooey and gooey and oh so delightful. You can definitely make it spicy if you prefer. Just add a bit of hot sauce to the mix. This crab dip is so quick and easy, it’s going to be one of your new go to recipes! If your worried about it being overly fishy, don’t be. This is the perfect way to eat crab and not even know it!
Ingredients for Delicious Crab Dip
Be sure to buy lump crab meat, and not imitation crab meat. There is a huge difference and you will be able to to taste it. Look for it in the canned meat section with the tuna.
- Cream Cheese: Soften the cream cheese by leaving it at room temperature for about half an hour or microwave it or 30 seconds.
- Sour Cream: Helps thin the cream cheese and adds a great bit of tang.
- Mayonnaise: Adds more creaminess and flavor
- Cheddar Cheese: Finely shredded
- Garlic Powder: Garlic is an impeccable flavor in the dish.
- Paprika: You will love the color and flavor it adds.
- Worcestershire Sauce: This adds depth and a great umami flavor.
- Lemon Juice: Helps balance the dish.
- Salt and Pepper: Add more or less to taste.
- Lump Crab Meat: Look for this in the canned meat aisle by the tuna.
How Do You Make Hot Crab Dip?
This couldn’t be any easier. Just throw everything into a bowl and stir and bake. Hot crab dip is so good but so easy it’s almost crazy.
- Preheat your oven to 350 degrees.
- Mix: 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.
- Bake: 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 comes from the body of the crab. They are smaller than the Jumbo lump crab, but still sturdy. Lump crab meat is usually found in a can, although some butchers will carry it too. It is a blend of broken pieces of jumbo lump and a special grade of crab meat. You can mix it with a fork without worrying that it will break apart into mush. This is perfect in dip recipes, salads, casseroles, and crab cakes
- Imitation Crab: Imitation crab is just what it implies, not real, but fake. Imitation crab is highly processed food made by combining minced fish with starch, egg whites, sugar, salt and additives to mimic the flavor, color and texture of real crab meat. It’s not exactly what you want in your hot crab dip. Steer clear of it if you can.
- 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.
Tips for Insanely Delicious Hot Crab Dip
Keeping it simple and keeping it easy makes this one of the best appetizers to try!
- Crab: Be sure to drain the crab well. If there is too much liquid left in the crab, it can make the dip watery and too thin. Check for any bits of shell as well. There are often some bits of shell that stow away in the canned crab and it’s unpleasant to bite into.
- Cheese: Use a medium or sharp cheese, but nothing that will overpower the wonderful taste of crab. Buy a block and gate your own. Using pre shredded cheese is usually coated in preservatives and anti caking agents which will prevent the cheese from melting nicely.
- Spicy: If you want to add a bit of a kick and some extra heat, add some hot sauce or diced canned jalapenos to the mixture.
- Keep it hot: If need the crab dip to stay hot for a long period of time, once it’s baked transfer it to a crockpot and keep it on low. You might lose some of that golden top, but it will stay warm and melty.
- Make Ahead: You can make this dip up to 2 days ahead of time. Mix altogether but do not bake. Cover tightly and keep in the fridge. Remove from fridge half an hour before baking.
- Serve it with: We love chips, buttery crackers, crostini, baguettes, celery, carrots and cucumbers.
- Leftovers: If you actually have leftovers, store them for up to 3 days in the refrigerator. Reheat in the microwave or in the oven. Do not freeze.
Looking For More Hot And Cheese Dips? Look No Further!
Dips are great, it gives all permission to play with our food. If you want to dunk, skim, scoop or just daintily dip your choice of finger foods in scrumptious, flavorful dips. I have the perfect ones right here! Dips are one of the best choices when it comes to appetizers, party foods, or snacks. They are customizable, portable and come hot, cold, spicy, mild, and even in sweet varieties. If you need a few ideas to get you started, these are some tried and true winners to try.
Insanely Delicious Hot Crab Dip
- 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
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Thanks so much for this great recipe! This was a major hit for my friend’s potluck!
Can you sub the Mayo? Want to use this for a birthday party and some of the guest don’t eat mayo
You can try using sour cream or greek yogurt instead!
Love this!!! we like a LOT of flavor. we use Tony Chachere’s, onion powder, McCormick’s Garlic herb and black pepper and sea salt, extra lemon, grated parm with the cheddar. also use quality lump crab meat, we used Publix. we also add a little cheddar and parm on the top until brown. so so GREAT!!! enjoy
Any tips on how to make this in the crockpot?
i work in commercial foodservice,and i use this recipe,multiplied the batch for this recipe times four,and added 2.5 lbs of NY creamy cheddar and 1.5lbs of provolone.I baked in the oven for an hour,and when i stirred it,the stretch and creaminess and cheese reminded me of macaroni and cheese…so i made a batch of vesuvio,and a batch of cavatappi…essentially lump crab mac &cheese..a little old bay,blackened redfish magic,a sprinkle of parmesan,and slivered scallions…voila!! Lump Crab Mac& Cheese..granted,im not a fan of mac and cheese,and i at a healthy portion forquality control..so this in my opinion,was a great recipe,and apparently my patrons at the bar i work in thought it google review worthy,so thats a win in my book!!!
Made this today exactly how the recipe stated and it came out perfect. For those of you saying it was “tasteless” make sure you grate your own cheddar (or cheese of choice) and don’t omit the garlic!! I used canned lump crab instead of the million dollar container type and you can’t even tell the difference…
I just made this dip, doubled the recipe and am so glad I did. It is delicious! I only had imitation crab meat this time, as lump crab is pricey right now, but it was still great. I also used Old Bay seasoning instead of normal salt, (deep south girl now living on the east coast…Old Bay is something we keep on hand ALWAYS) and added an extra splash of lemon juice, but everything else is cooked exactly as the recipe stated. Highly recommend this recipe!
I made this today (college football) and it was a big hit! Easy to make and extremely tasty; will definitely make this again!!
It’s the perfect appetizer or potluck dish for football season!
Hello, my sister shared with me a hot crab dip recipe that is a stripped-down version of this, lol, and she just love putting in the Worcestershire sauce … that’s her favorite part of it. But I might like to try this, too.
My question is … what would you think about my substituting soy sauce for Worcestershire sauce? Many thanks for any input.
That sounds delicious! Let me know how it turns out!
If you use Soy ,omit the salt.
We followed the recipe exactly and got a tasteless mix of meat and vegetables at the end… Definitely, something’s wrong with this recipe. We have been to Macedonia and the food there is great, nothing like this
This recipe is for hot crap dip with no vegetable listed. I think you commented on the wrong recipe
We love this recipe with a few changes. We use Old Bay (being from the east coast, crab and old bay go together like pb and j) instead of all the other spices and we top with a little more cheese. Sometimes we use a mixture of cheddar and guyere.
Was expecting it to be much better than it was. Needed more cheese and less crab in my opinion, but it was ok. I would also add red pepper flakes next time for a little kick.
How about cooking it in a sour dough bread bowel…. The guts of the bread save for dipping also…
Has anyone made with Parmesan vs cheddar?
It is phenomenal with cheddar, just looking to change it up a bit. This is always a huge hit in my house!
I almost always make it with Parmesan and it’s amazing.
I made this and my whole family agree it’s better cold.
I’ve made this many times and my family always love it. I always use the highest grade of jumbo lump crab, and reduce the amount of cream cheese and mayo just a little bit, but otherwise true to this recipe and it never disappoints….so thought I’d finally post a quick remove, if only to say THANKS!!
I made this for our family Christmas get together and it disappointed me. In the interest of full disclosure, I didn’t follow the recipe to the T: to save money, I used claw meat instead of lump. As the recipe author has indicated, this has a different flavor. I found it saltier, fishier, and more brackish. I also felt that it didn’t have enough citrus in it, and found the worcestershire overpowering. And I wish the cheese had a stronger flavor. Were I to do it again, I probably would reduce the amount of crab just slightly, go for lump instead of claw, increase the amount of lemon juice, and try gruyere instead of cheddar. Having said this: some of our guests did seem to like it much more than I did, So perhaps it’s a matter of taste.