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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:
Has anyone made with Parmesan vs cheddar?
It is phenomenal with cheddar, just looking to change it up a bit. This is always a huge hit in my house!
I almost always make it with Parmesan and it’s amazing.
I made this and my whole family agree it’s better cold.
I’ve made this many times and my family always love it. I always use the highest grade of jumbo lump crab, and reduce the amount of cream cheese and mayo just a little bit, but otherwise true to this recipe and it never disappoints….so thought I’d finally post a quick remove, if only to say THANKS!!
I made this for our family Christmas get together and it disappointed me. In the interest of full disclosure, I didn’t follow the recipe to the T: to save money, I used claw meat instead of lump. As the recipe author has indicated, this has a different flavor. I found it saltier, fishier, and more brackish. I also felt that it didn’t have enough citrus in it, and found the worcestershire overpowering. And I wish the cheese had a stronger flavor. Were I to do it again, I probably would reduce the amount of crab just slightly, go for lump instead of claw, increase the amount of lemon juice, and try gruyere instead of cheddar. Having said this: some of our guests did seem to like it much more than I did, So perhaps it’s a matter of taste.
Made this for Christmas dinner today! This recipe turned out so great! And much more cost effective using the canned meat! Thank you!
Can I make this the day before and bake it the next day? Also, do I use the juice from the canned lump crab?
Yes, that will work great!
Can this be made in a small crockpot as well?
Yes, a small one and watch for it to overcook/burn.
Level up with some Parmesan cheese!
Didn’t have lump crab meat added chopped shrimp, artichoke and spinach w onion. Lawry season salt no lemon juice. Still tasty w tortilla chips.Yum!
Do you drain crag juice ?
Always drain the liquid from the crabmeat..
So you changed the whole recipe.. lol
I love all things seafood and especially crab. I can’t wait to make this.
Pretty good. More creamy than thick. I substituted Old Bay (I’m a MD girl) for paprika and omitted the lemon juice as I did not have on hand. A little salty overall. Served w soft baguette slices. This would also go nicely on toasted English muffins as individual servings.
Cuz you added salt ( Old Bay)
The recipe already has 1/2 teaspoon so she shouldn’t subbed both salt AND paprika for old bay.
Tastes great and was SO easy! I served this with toasted pita points brushed with garlic butter. YUM! ?
Just made this, per recipe, fresh lump crab. So good! Served with Garden Vegetable crackers and Mimosa for brunch. Perfection!
This crab dip looks absolutely sensational! Thank you for sharing, can’t wait to try it! 🙂
I have a pound of fresh crab meat. Should I use the whole amount?
I would use half and see how they looks and tastes then add more as needed.
Love this one, thank you – I also like putting a bit of green onion in mine.