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Easy Crab Dip Recipe for Any Occasion

Easy Crab Dip Recipe for Any Occasion

A creamy hot baked crab dip packed with one pound of lump crabmeat, sharp cheddar, Parmesan, lemon, Old Bay, and fresh green onions. It makes about 8 servings, or 2½–3 cups of warm, scoopable dip.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Creamy Crab Dip
  • 8 ounces (225 g) Full-fat cream cheese, softened
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1 cup Shredded sharp cheddar cheese, divided
  • 1/4 cup Finely grated Parmesan cheese
  • 1 pound (450 g) Lump crabmeat, picked over and well drained
Seasonings
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay or other seafood seasoning
  • 1 clove Garlic, finely minced
  • 2 green onions Green onions, thinly sliced
  • 1/4 teaspoon Black pepper
  • 1-2 teaspoons Hot sauce, optional
  • As needed Salt, only if needed

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a small 1½- to 2-quart baking dish.
  2. Beat the softened cream cheese until smooth. Mix in the mayonnaise, sour cream, lemon juice, Worcestershire sauce, Old Bay, garlic, black pepper, and optional hot sauce.
  3. Stir in ½ cup of the cheddar, the Parmesan, and the sliced green onions. Gently fold in the well-drained crabmeat while keeping the larger lumps intact.
  4. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining ½ cup cheddar over the top.
  5. Bake for 20–25 minutes, until the dip is hot throughout and bubbling around the edges. Broil for 1–2 minutes at the end if you prefer a more browned cheese topping.
  6. Let the dip rest for about 5 minutes before serving. Offer it warm with crackers, toasted baguette slices, celery, bell-pepper strips, or tortilla chips.

Notes

Bring the cream cheese to room temperature for a smooth mixture. Drain and gently pat the crab dry so the dip does not become thin, and fold the crab in last to preserve its recognizable lumps. Taste before adding salt because crab, cheese, Old Bay, and Worcestershire sauce already provide seasoning.