Hot Crab Dip

This hot crab dip is rich, creamy, and bursting with sweet crab flavor—perfect for weekends with the family, parties, or game day gatherings.

Course Appetizer, Dip

Cuisine American

Keyword crab meat recipes

Prep Time 20

Cook Time 22

Total Time 42

Servings servings

Calories 413kcal

Author Kathleen

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!

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.