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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.
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Insanely Delicious Hot Crab Dip
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
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Added bacon and jalepenos…Fabulous! Had some left and used it for asparagus stuffed chicken . Also fabulous? great recipe
Wendy!!
Thanks so much for the comment. I am so happy that you loved the recipe. Your additions so great!! Thanks for following along!
Can the Mayo be subbed by geek yogurt or more sour cream? My husband and I hate mayo.
Yes, you can try substituting or adding in what is best for your family. Let me know what you think!
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!! ? ?
love all your recipes I tried a few of them they were amazing
Really great recipe; however, chopped green onions make this dip so much better!
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).
I kinda have the same recipe also,I use Alaska King crab and it’s amazing!
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.
That is great to hear! I am so glad that you tried it and loved it! Thank you for sharing! XOXO
Fortunately we live in the Great Pacific Northwest and can catch Dungeness crab right outside our door. Great Recipe!
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?
Hey John, I’m a bit confused by your response. Did you actually make this recipe or are you rating your questions about it two stars? I would imagine either vessel would work and as it appears that she used an enameled cast iron pan which is very similar to a standard backing dish for this purpose. I tried this out for my better half after a disastrous attempt at crab Rangoon and it was a massive hit. I agree that adding some green onion would have been a great addition for both color and flavor but there weren’t any leftovers either way.
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.
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!
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
Brandon, very curious… How did it turn out??
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
Looks delicious. Trying to make this dish, but it shows no measurements
We loved this! I used imitation crab (refrigerated) because the canned lump meat was so expensive. Thank you.
Could you use imitation crab? Or would it not turn out very well?
You can use imitation crab; however, it won’t have the same flavor. That is a great idea though! XOXO
We made this crab dip over the weekend and it is one of the best that we have ever tried ! It may take a little longer than 5 minutes to put together though because of assembling all of the ingredients and if you have to grate the cheese yourself.
With the Hot Crab Dip, can you mix that up, put it in the casserole dish and refrigerate to bake later in the day?
That is a great idea! Let me know how it turns out for you! XOXO
This sounds amazing!! Should I drain the crab meat or just add it juice and all?
I prefer to drain the crab meat but you are welcome to leave it if you would like.
Hi! Looks like a great recipe. I don’t eat mayonnaise. Is there a substitute I could use?
You can use miracle whip or whipped dressing if that will work?!
How did it turn out when you refrigerated it first? I’m making it for Christmas but want to make it a day ahead.
Can canned smoked salmon be substituted for the crab? How much would I need?
That sounds delicious! I would suggest one to two cans depending on how much flavor you would like to have. Enjoy! XOXO