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If you’re looking for the ultimate warm, decadent party appetizer, this hot crab dip is a guaranteed crowd-pleaser. It’s one of those special, ooey-gooey, warm dips that everyone looks forward to being served. Decadent, sweet, rich crab is set in the most deliciously wonderful creamy base that’s absolutely addictive.
Our version is loaded with sweet jumbo lump crab meat, zesty lemon, melty white cheddar, and bold seasonings like Old Bay and cayenne. Not all crab dip recipes are created equally!
Whether you’re hosting a big family Sunday supper, holiday gathering, or game day bash, this warm and cheesy crab dip will disappear in minutes. Best of all, it’s easy to make ahead and bakes up bubbly and golden in just 20 minutes.
If you love seafood dips, I hope you’ll try our lovely, fresh shrimp dip next! Need more incredible hot dips? I hope you’ll try my hissy fit dip, cowboy queso, and crack dip next!
Before You Start
→LIGHTEN UP! A great lightened-up option is to use 1/4 cup mayonnaise and 1/2 cup Greek yogurt for a creamy, tangy base.
→Baking Dish: Use a 9-inch cast iron skillet, 9-inch baking dish, or casserole dish.
→Prep The Crab Meat: Drain well and pick through the crab meat to remove any bits of shell.
→Don’t Overmix the Crab: Fold it in gently at the end to preserve the delicate texture of the jumbo lump crab. Overmixing breaks it apart and can make the dip mushy.
→Soften Cream Cheese Properly: Let it sit at room temperature for 30–60 minutes. Use a hand mixer for a creamy, uniform base before folding in the crab.
Hot Crab Dip Ingredients
- Lemon Juice: Start with the juice of 1 lemon and taste before adding the second. Too much acid can overwhelm the crab. Zest adds brightness without adding the liquid—don’t skip it!
- Mustard: You can substitute Dijon for dry mustard. Add Dijon mustard (1 tsp) for an extra layer of tangy depth.
- Cheese: Swap white cheddar for pepper jack to add a kick.
- Crab: I suggest using fresh lump crab meat-it’s sweeter and has the briny flavor that makes this dip shine. You can use imitation crab in a pinch, though fresh crab meat offers the best flavor and texture. Can I use canned crab meat? Yes, just be sure to drain it thoroughly and remove any shell fragments.
- Green Onions: Sprinkle over the top of the dip after it comes out of the oven.
Variations
- Additional Spice: A pinch of smoked paprika can bring mild smokiness if desired.
- More Umami: Add a teaspoon of Worcestershire sauce.
- Add Artichokes or Spinach: Add chopped artichoke hearts, crowns, or spinach for a crab-spinach artichoke twist.
- Bread Bowl Upgrade! Try serving in a bread bowl for a rustic, crowd-friendly presentation.
Storing + Freezing + Make-Ahead
- Storage Instructions: Store this covered in the refrigerator. Bring to room temperature before baking, or add a few extra minutes to bake time.
- Cool quickly: Let the dip cool to room temperature within 2 hours of baking.
- Airtight container: Transfer to an airtight container or tightly wrap the baking dish with plastic wrap.
- How Long Can You Keep This In The Fridge? You can store leftovers in the refrigerator for 3 to 4 days—just be sure to cover it well to keep it fresh.
- Can You Freeze This? Freezing is not recommended. Because it’s made with mayonnaise and cream cheese, the texture will likely become grainy or separate.
- Make-Ahead Tips: Mix everything (except the topping cheese and garnish) up to 1 day in advance.
- Reheating: Reheat only what you plan to serve. This prevents repeated heating and cooling, which can affect both texture and food safety. Place the dip in a microwave-safe bowl or plate. Shallow containers work best for even heating. If the dip seems thick or has dried out slightly in the fridge, stir in a splash of milk or cream before reheating to restore creaminess.
- Food Safety: If you’d like more info on food safety check out this link.
How To Serve
I like to serve this dip with crostini, baguette slices, crackers, tortilla chips, or crunchy veggies, especially celery sticks.
How To Make Hot Crab Dip Recipe
More Ooey Gooey Dips
- Mississippi Sin Dip
- Million Dollar Dip
- Rotel Dip
- Hot Corn Dip
- Sausage Cream Cheese Dip (only 3 ingredients!)
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Hot Crab Dip
Ingredients
- 8 ounces cream cheese softened and room temperature
- 3/4 cup mayonnaise
- zest of 1 small lemon
- juice of 2 small lemons
- 2 teaspoons hot sauce
- 1 tablespoon minced garlic
- 2 teaspoons soy sauce
- 1/4 teaspoon cayenne pepper
- 2 teaspoons Old Bay Seasoning
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces freshly shredded white cheddar cheese divided
- 1/2 cup thinly sliced green onion divided
- 1 pound jumbo lump crab meat
Instructions
- Preheat the oven to 350ºF (177ºC).
- Add cream cheese (8 ounces) and mayonnaise (3/4 cup) to a large mixing bowl and mix until completely smooth. I used a hand mixer on medium speed. Add in lemon zest, lemon juice, hot sauce (2 teaspoons), minced garlic (1 tablespoon), soy sauce (2 teaspoons), cayenne pepper (1/4 teaspoon), Old Bay seasoning (2 teaspoons), ground mustard (1/2 teaspoon), salt (1/2 teaspoon), pepper (1/4 teaspoon), and half the shredded white cheddar cheese. Stir until well combined.
- Gently fold in the crab meat (1 pound) and half of the sliced green onions to the cream cheese mixture.
- Transfer the crab dip to a 9-inch skillet or use your favorite 9-inch oven-safe dish. Spread evenly into the dish and top with remaining shredded white cheddar cheese.
- Bake for 20 minutes until the crab dip is bubbly. Broil the crab dip for 1-2 minutes until the top is golden, carefully watch so the dip doesn’t burn.
- Garnish with the rest of the green onion and serve warm with veggies and crostini!
Fans Also Made:
Notes
- LIGHTEN UP! A great lightened-up option is to use 1/4 cup mayonnaise and 1/2 cup Greek yogurt for a creamy, tangy base.
- Baking Dish: Use a 9-inch cast iron skillet, 9-inch baking dish, or casserole dish.
- Prep The Crab Meat: Drain well and pick through the crab meat to remove any bits of shell.
- Don’t Overmix the Crab: Fold it in gently at the end to preserve the delicate texture of the jumbo lump crab. Overmixing breaks it apart and can make the dip mushy.
- Soften Cream Cheese Properly: Let it sit at room temperature for 30–60 minutes. Use a hand mixer for a creamy, uniform base before folding in the crab.
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