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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 very similar to my recipe. Of course being raised in Maryland I had to add Old Bay! It is refreshing to see a recipe for anything crab without the addition of peppers onions etc. which we do not add in Maryland! Delicious!!!
How many can of crab meat
1 to 2 cans is perfect.
I made this for our quiet New Year’s Eve. It was absolutely delicious as written, and I wouldn’t change a thing about it. Thank you for the recipe; we can’t wait to have it again!
That is awesome! Thank you so much for letting me know. Happy New Year!
This is the third or fourth time I’ve done this recipe and it’s always amazing I do add in chopped chives and scallions for appearance little bit of Parmesan and definitely paprika on top I’m a visual person but absolutely amazing every time thanks Alyssa!!
Definitely easy to make but not insanely delicious!! Will try another recipe next time! Made this exactly according to the recipe!
Can I use canned crab leg meat? We are totally land locked and this seems to be all I can find here?
It will alter the taste but that will work too.
Can you premake the dip & store overnight before baking?
Yes, this is great warmed back up.
I’m making this as an appetizer while my husband and I put up our Christmas tree ?and listening to Christmas music….and of course, a toddy! I used your recipe but added Old Bay and a layer of jalapeños while it’s baking. I’ll add a little more cheese on top (Parmesan) and sone green onion. My first attempt!
So easy and delicious. Will try to add Old Bay the next time.
Can I put in a little crockpot instead of oven?
Yes, that will work well. Keep it on low and stir often so it does not separate.
Hi! Can we leave out the Worcestershire Sauce or substitute it for something else if we don’t have it?
Yes, you can use soy sauce or teriyaki sauce in replace or leave it out all together.
Just made this- fabulous!
I added about 2 tablespoons of old bay!!
This was the first time I have made crab dip! Will def make again
From Baltimore so of course replace salt with 1 tsp Old Bay Seasoning!!! Blue Crab recipes arent blue crab recipes without Old Bay!!
Amazing flavor and taste! Have made several times since finding this recipe & this is now my “go-to” recipe for appetizers!
The best hot crab dip! I love this recipe & so easy!
I made using imitation crab meat I can tell you that one pound (of the imitation) is way too much. I wonder if it should be one cup instead of one pound? Maybe one pound would be good with fresh or canned I don’t know.
I only cooked part of it. When it did not turn out, I mixed another batch of all ingredients ECEPT the crab and about a quarter cup of the original mix with the crab and it made all the difference in the world. Great recipe.