This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
My hot crab dip is one of those recipes you have to try. It’s creamy, cheesy, and irresistible. Ready in about 30 minutes, it’s my go-to when I want something that feels fancy but takes zero effort.
A Reader’s Review
Made this for Christmas dinner today! This recipe turned out so great! And much more cost effective using the canned meat! Thank you!
Tried, Tested, Devoured
- I’ve tested this recipe to perfection. No watery dip, no overly salty flavor, just creamy, cheesy goodness that works every time.
- I use only high-quality ingredients. I always reach for real lump crab meat, freshly squeezed lemon juice, and freshly shredded cheese.
- I’ve thought through the details for you. From make-ahead directions to reheating tips, I’ve tested every step so it works every time!
Hot Crab Dip Ingredients
- Crab: Be sure to buy lump crab meat, and not imitation crab meat. Use high-quality lump crab meat, drain it well, and check for shells. Fresh crab gives the richest flavor.
- Cheese: Shred your own cheese for the smoothest melt; pre-shredded cheese has anti-caking agents. Try smoked Gouda or Gruyère instead of cheddar for a deeper flavor.
- Spice it Up! For a little kick, mix in 1–2 teaspoons hot sauce or ¼ teaspoon cayenne or red pepper flakes.
- Adjust the Salt: Crab can vary in saltiness, so taste before seasoning.
How to Make Hot Crab Dip
This couldn’t be any easier. Just throw everything into a bowl, stir, then bake. Hot crab dip is so good, but so easy it’s almost crazy. If you are looking for more incredible dips, try my 5 Minute Dip, Ranch Dip, or this easy Rotel Dip!
- Prep: Preheat the oven to 350°F, and spray the inside of a 1- or 2-quart baking dish with nonstick cooking spray, then set aside. Combine the crab, cream cheese, sour cream, mayonnaise, cheddar, parmesan, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, lemon juice, lemon zest, salt, and pepper in a medium bowl.
- Bake: Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Garnish with green onions or chives, and serve with a sliced baguette, tortilla chips, pita bread, vegetables, or crackers.
Alyssa’s Pro Tip
Small Crockpot Method: Use a 2-quart slow cooker on LOW for 1–2 hours, until hot and melted. Serve straight from the crockpot. Your dip will stay warm and melty for up to 2 hours.
Pin this now to find it later
Pin It
Hot Crab Dip
Equipment
- 1 1 or 2-quart baking dish
Ingredients
- 16 ounces high-quality, well-drained lump crab meat You can use fresh lump crab meat or canned
- 1 (8-ounce) package softened cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- 2 teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- salt to taste, after tasting the dip without it
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and spray the inside of a 1 to 2-quart baking dish with nonstick cooking spray. Set aside.
- Combine 1 (8-ounce) package softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar cheese, ½ cup shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, ½ teaspoon paprika, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and ¼ teaspoon ground black pepper in a medium bowl.
- Gently stir in 16 ounces high-quality, well-drained lump crab meat until fully combined.
- Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Serve with a sliced baguette or tortilla chips.
Video
Notes
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- Reheating: Reheat in the microwave in 20-second increments or bake at 350°F for 5–10 minutes, until heated through. Do not freeze.
- Make Ahead: Prepare up to a day in advance by mixing the dip and adding it to a greased baking dish. Cover tightly and refrigerate overnight. When ready to bake, add about 5 extra minutes to the baking time to account for the chilled dip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Dips
If you love baked, warm, cozy dips, you have to try my Louisiana shrimp dip, Lobster Roll Dip, or my green chili dip next! Here are a few more baked favorites:
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