This crab dip is one of those recipes I reach for whenever there’s an excuse to put out snacks and linger around the table. I’ve made it for casual evenings at home, small family get-togethers, and bigger holiday spreads, and it never lasts long. There’s something about warm, creamy dip with real crab folded in that feels comforting and special at the same time. I like that it feels a little indulgent without being fussy, and it comes together quickly enough that I’m not stuck in the kitchen when guests arrive.
Why This Dip Always Gets Attention
This recipe keeps things simple and lets the crab do the talking. The cream cheese base turns smooth and rich, the seasoning adds just enough depth, and the crab stays tender instead of getting lost in the mix. I like that it works hot or cold depending on the mood, and it fits right in whether it’s game day, a holiday spread, or a quiet weekend treat. It’s dependable, easy to prep ahead, and always disappears faster than expected.
Ingredients I Like to Have Ready
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8 ounces cream cheese, softened
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½ cup mayonnaise
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¼ cup sour cream
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1 clove garlic, finely minced
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2 green onions, thinly sliced
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1 teaspoon Old Bay seasoning
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¼ teaspoon salt
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1 teaspoon Worcestershire sauce
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1 tablespoon lemon juice
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1 cup shredded cheddar cheese, divided
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A few dashes hot sauce, to taste
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8 ounces fresh lump crab meat
Fresh lump crab meat makes all the difference here. I gently pick through it to remove shells and keep the pieces as intact as possible. Letting the cream cheese soften fully makes mixing much easier and keeps the texture smooth.
How I Make This Crab Dip
I start by heating the oven to 350°F. In a mixing bowl, I beat the softened cream cheese until smooth. The mayonnaise and sour cream go in next, followed by garlic, green onion, seasoning, salt, Worcestershire, and lemon juice. Everything gets stirred until well combined.
I mix in most of the shredded cheese and a few dashes of hot sauce. Once the base looks smooth, I gently fold in the crab meat, taking care not to break it up too much.
The dip gets spread into a pie dish or small baking dish, then topped with the remaining cheese. It bakes for about 20 minutes, until bubbly and lightly golden on top.
How I Like Serving It
This dip shines when served warm with slices of toasted bread, crackers, tortilla chips, or fresh vegetables. I usually set it in the center of the table and let everyone dig in. For more casual spreads, it pairs nicely with simple sides and doesn’t need much else around it.
Easy Variations I’ve Tried
Serving it cold works well for warmer days. I just skip baking and chill it before serving. A slow cooker version works nicely for parties, keeping it warm without watching the oven. Baking it inside a bread bowl turns it into a centerpiece and saves on extra dishes.
Make-Ahead and Storage Tips
This dip handles advance prep easily. I often assemble it a day ahead, cover it, and keep it in the fridge until baking time. Leftovers stay good in a sealed container in the fridge for up to five days. Reheating in the microwave works fine for small portions.
FAQs
Can I use canned crab meat?
Fresh lump crab meat gives the best texture and flavor. Canned works if needed, though the result won’t feel quite the same.
Can this be served cold?
Yes. The dip tastes great chilled and works well for no-bake situations.
Can I make this in a slow cooker?
Yes. Cooking on low for one to two hours warms it through evenly and keeps it ready to serve.
Crab Dip with Cream Cheese
This creamy crab dip is rich, flavorful, and perfect for entertaining.
Ingredients
- 1 pound fresh jumbo lump crab meat
- 8 ounces cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 cup freshly shredded cheddar cheese, divided
- 2 garlic cloves, finely minced
- ¼ cup green onions, chopped
- 1½ teaspoons Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- Juice from half a lemon
- ½ teaspoon hot sauce, or to taste
- ¼ teaspoon salt, adjusted to taste
Instructions
- Preheat the oven to 350°F and lightly grease a small baking dish or pie plate.
- Add the softened cream cheese to a mixing bowl and beat until smooth. Stir in the mayonnaise and sour cream until fully blended.
- Mix in the garlic, green onions, Old Bay seasoning, Worcestershire sauce, lemon juice, hot sauce, and salt. Continue stirring until the mixture is creamy and well combined.
- Fold in most of the shredded cheddar cheese, reserving a small portion for the topping. Gently stir in the crab meat, being careful not to break it up too much.
- Spread the mixture evenly into the prepared baking dish and sprinkle the remaining cheese over the top.
- Bake until the dip is hot throughout and the top is lightly golden and bubbly. Remove from the oven and let it cool slightly before serving.
- Serve warm with bread, crackers, chips, or fresh vegetables. Leftovers can be stored covered in the refrigerator and reheated gently before serving again.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 462Total Fat 37gSaturated Fat 18gUnsaturated Fat 19gCholesterol 164mgSodium 1235mgCarbohydrates 5gFiber 0gSugar 2gProtein 26g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This crab dip is one of those recipes that quietly becomes a staple once you make it the first time. It’s creamy, comforting, and easy to adapt for different occasions. If you enjoy appetizers that feel familiar yet special, this one earns a spot on the table every time.
