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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.
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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:
THIS is delicious. Always use fresh pasturised crab.
I made it exactly as the recipe suggested, with real crabmeat, and it was delicious and a big hit with the crowd. I highly recommend it.
Thanks for recipe!
For my taste, agreed with Kristine above, really great base for a dip but need a little more acid or a bit of a kick.
I added some hot sauce and it was yummy. I will try again, maybe chopped artichoke or Old Bay, or chopped jalapeño.
If I was serving to guests might want some color, like chopped roasted reds?
Yes, that sounds good.
Where I live, I can only get imitation crab so I don’t bother. I was thinking that shrimp (it is the shrimp capital of the world) would be really good. I was wondering, however, if adding chopped artichoke hearts would be good, also?
Oh, that sounds delicious. Let me know how it turns out.
Trying this recipe for the first time to experiment before I prepare it for Christmas. I too found the recipe yielded more than expected and I plan to freeze the remainder (uncooked). You suggest warming it slowly so the cheese doesn’t seperate. Do you think it would work to thaw in the fridge overnight?
Yes, that will work great!
Oh my goodness! This is SO GOOD. It was devoured by my family in minutes and I ended up making it again the same week. I did what others recommended and added green onions and some old bay. One of the times I also added some steam shrimp. Everyone said this is better than restaurant crab dip! Thank you for the recipe!!
I would love to make this because I think it will be very good. Only drawback I have right now is the serving size. I would like to know if I make the entire recipe can I freeze half as there is only 2 of us in the house?
You can freeze this. It does not do well warming up so warm up very slowly. Enjoy!
Can i freeze this?
Yes, you can freeze this. Just warm up very slowly so the cheeses do not separate.
? I DO NOT LIKE CREAM CHEESE OR SOUR CREAM- BUT I LOVE HOT CRAB DIP. DID NOT KNOW THAT CREAM CHEESE AND SOUR CREAM WAS AN INGREDIENT FOR THE RECIPE. MIND YOU I ATE IT AND ATE IT WITH OUT KNOWING AND YES IT WAS VERY GOOD. I GET IT FROM THE SAME RESTAURANT EVERY TIME I VISIT THE CITY. I DID NOT KNOW, I KNOW I LOVE CRAB MEAT, FAVORITE IS CRAB CAKES. HOME TOWN MARYLAND ?. ? IS CAN I SUBSTITUTE CREAM CHEESE AND SOUR CREAM AND WHAT DO YOU SUGGEST I USE. HELP ME.
Hi there — How many servings is the above recipe measurements?
This will feed a crowd for sure. About 10-12 people on average.
Can you use fresh crab meat?
YES! That will taste even better! Enjoy!
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.
How long did you cook in crock pot and on what setting? Thanks.
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”…!
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.
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!
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.