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The Best Hot Crab Dip Recipe (Easy & Creamy!)

The Best Hot Crab Dip Recipe (Easy & Creamy!)

This hot crab dip combines tender lump crab meat with cream cheese, sour cream, mayonnaise, cheddar, Parmesan, garlic, lemon, Worcestershire sauce, and Old Bay. It bakes until hot, bubbling, creamy, and lightly golden on top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Cream cheese, softened
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1 pound Lump crab meat, picked over for shells and gently drained
Cheese
  • 1 cup Shredded cheddar cheese, divided
  • 1/2 cup Grated Parmesan cheese
Seasonings and Flavor
  • 1–2 cloves Garlic, minced
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 2 green onions or 2 tablespoons parsley Green onions, thinly sliced, or chopped fresh parsley
  • 1/4 teaspoon Black pepper
Optional Heat
  • 1/4 teaspoon hot sauce or a pinch of cayenne Hot sauce or cayenne

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a small baking dish that holds approximately 1 quart.
  2. Beat the softened cream cheese in a mixing bowl until smooth. Add the mayonnaise, sour cream, garlic, lemon juice, Worcestershire sauce, Old Bay, black pepper, and optional hot sauce or cayenne.
  3. Mix in about half of the shredded cheddar and half of the Parmesan. Stir until the base is evenly combined.
  4. Gently fold in the lump crab meat and most of the green onion or parsley, taking care not to break the crab into tiny pieces.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheddar and Parmesan over the top.
  6. Bake for 20–25 minutes, until the dip is hot throughout, bubbling around the edges, and lightly golden on top.
  7. Garnish with the remaining herbs or green onion and serve immediately with crackers, toasted baguette slices, crostini, celery, bell pepper, or tortilla chips.

Notes

Lump crab meat gives the best texture, although canned crab may be used if it is well drained and checked carefully for shell fragments. The dip can be assembled up to 1 day ahead, covered, and refrigerated; add approximately 5–10 minutes to the baking time when baking directly from the refrigerator.