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.

MY LATEST VIDEOS
MY LATEST VIDEOS

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:

 


4.7 from 11 reviews
Insanely Delicious Hot Crab Dip
 
Prep time
Cook time
Total time
 
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!
Author:
Ingredients
  • 8 ounce cream cheese, softened
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 cup cheddar cheese, grated
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ 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.

 

 

 

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.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply

  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

  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.

  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!! 😋 🏈

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: