This cheesy Hot Crab Dip combines lump crab meat with mayo, sour cream, cheese, and a punch of seasoning to make a tasty dip overflowing with meaty crab.
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Pin RecipeI love having company over because it gives me an excuse to make this tasty Hot Crab Dip. Every Sunday for game day or when friends and family come over for a barbeque, this dip is on the menu as an appetizer. I always find myself buying ingredients for it at the grocery store because I know it’s such a crowd-pleaser!
The dip, sometimes known as Maryland hot crab dip, mixes lump crab meat with cream cheese, mayo, sour cream, and shredded cheese to make a super creamy base. Old Bay seasoning and onion powder combine with Worcestershire sauce and lemon juice to add a strong flavor punch. Don’t worry about the dip being overly fishy if seafood isn’t your favorite — the crab is more meaty than anything.
Why You’ll Love This Recipe
- Crowd-pleaser: This dip is one that everyone always goes to first. I sometimes double the recipe so I know there will be enough to go around.
- Simplicity: Don’t let the addition of crab meat make you think this is a complicated recipe. Everything mixes in one bowl, making it a breeze to put together.
- Indulgent: The dip is rich in the best way possible. It’s one of those appetizers worth filling up on before the main meal.
Recipe Ingredients
See recipe card below this post for ingredient quantities and full instructions:
- Cream cheese – Use full-fat brick cream cheese.
- Mayonnaise
- Sour cream
- Cheddar cheese – For the best flavor, buy a block of cheese and shred it yourself.
- Salt
- Ground black pepper
- Old Bay Seasoning – The salty spice blend is made for seafood.
- Onion powder
- Worcestershire sauce
- Lemon juice – Balances out the fishy flavors and adds a slight tang to the dip.
- Tabasco – Optional, but adds a nice punch of heat to the dip.
- Lump crab meat – Look for crab meat near the seafood section of your grocery store. It can be found in both a container and a can.
Directions For How To Make Hot Crab Dip
Step 1. Gather all of the ingredients and preheat the oven to 350 degrees. Prepare an 8×8-inch baking dish with grease.
Step 2. Mix all the ingredients together, except the crab, in a large bowl.
Step 3. Gently stir in the crab and scoop the mixture into the prepared baking dish.
Step 4. Bake the crab dip for 25-30 minutes until the top is brown and the edges start to bubble.
Step 5. Serve while hot with crackers, chips, or veggie sticks.
Variations
- Turn up the spice level. Dice a jalapeño and stir it into the crab dip with the other ingredients to make it hot.
- Make it cheesy. Sprinkle some extra cheese on top of the dip before placing it in the oven to make it extra cheesy.
- Keep it low and slow. Make the hot crab dip in the slow cooker and deepen the flavor. Prepare the dip the same and cook it in the bowl of the slow cooker for 2 hours.
Tips for Success
- If using canned crab meat, drain all the excess liquid before mixing it. This will get rid of the extra fishy flavor and won’t make the dip watery.
- Keep the dish as hot as possible when you serve it. If it cools off and gets cold, everything starts to solidify in an unpleasant way. To keep it hot, serve the dish in a crockpot and keep it at a low temperature.
- Serve sturdy crackers or thick-cut pieces of bread for the dip. It’s a heavy dip, so you want something that will hold up when serving it.
Serving Suggestions
Hot crab dip is an excellent appetizer for game day, before a holiday dinner, or a summer barbeque. Serve it with crackers, pita chips, baguette slices, or crostini for a classic chip-and-dip situation. You can also cut up veggies like cucumbers, carrots, and celery to dip in. Pair with other dip classics for your next party:
Storage + Reheating
To Store: Store the hot crab dip in an airtight container for up to 3 days.
To Reheat: Reheat the crab dip in the oven in a baking dish at 350 for about 10 minutes. The dip can also be warmed up in the microwave.
To Freeze: I wouldn’t recommend freezing the hot crab dip. Between the mayo and cream cheese, it won’t freeze well. It is best to make a fresh batch when you want some.
Hot Crab Dip Recipe
Equipment
- 8×8-inch baking dish
- Mixing bowl and measuring spoons
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons lemon juice
- 1/2 teaspoon Tabasco (optional)
- 12 ounces lump crab meat
Instructions
- Preheat your oven to 350ºF. Lightly grease a 8×8 baking dish.
- Add all of the ingredients, except the crab meat, to a large mixing bowl and stir together well. Gently stir in the crab meat then scoop the mixture into a small oven-safe baking dish.
- Bake the dip for 25-30 minutes or until it is browned on the top and bubbling around the edges.
- Serve while hot with crackers, baguette slices, chips, or fresh veggie sticks.
Video
Notes
- If using canned crab meat, drain the meat well before mixing into the filling.
- Make the dip using the slow cooker rather than the oven. Mix all of the ingredients in the bowl of a slow cooker, then cover and cook over low heat for 2 hours. Stir well, then serve straight from the slow cooker bowl!
- Dice a jalapeno and stir it into the crab mixture before baking for a spicy hot crab dip.
- Sprinkle some extra cheese on top of the dip before baking for a golden brown, melted cheese topping.
Share With Us!
I hope you enjoy this delicious Hot Crab Dip! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.
