Crab Dip Recipe
Introduction
This creamy crab dip is a perfect appetizer for gatherings or a cozy night in. Packed with fresh jumbo lump crab meat and flavorful seasonings, it’s rich, cheesy, and irresistibly delicious.
Ingredients
- 8 ounce package cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 cup chopped green onion
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 lemon, juiced
- 1 cup freshly shredded cheddar cheese, divided
- 1/2 teaspoon hot sauce, or more to taste
- 1 pound fresh jumbo lump crab meat
- Sourdough bread, for serving
- Crackers, for serving
- Tortilla chips, for serving
- Chopped cold veggies, for serving
Instructions
- Step 1: Preheat your oven to 350 degrees F. In a mixing bowl, beat the cream cheese until smooth. Stir in mayonnaise, sour cream, minced garlic, chopped green onion, Old Bay seasoning, salt, Worcestershire sauce, and lemon juice until well combined.
- Step 2: Add 3/4 cup of the shredded cheddar cheese and hot sauce to the mixture, then gently fold in the crab meat without breaking it apart.
- Step 3: Spread the crab mixture evenly into a 9-inch pie dish or similar-sized baking pan. Sprinkle the remaining cheddar cheese on top.
- Step 4: Bake for about 20 minutes, or until the top is golden and bubbly.
- Step 5: Serve the dip warm with slices of sourdough bread, crackers, tortilla chips, or chopped cold veggies for dipping.
Tips & Variations
- For extra flavor, add a touch of smoked paprika or a pinch of cayenne pepper to the dip.
- Using lump crab meat ensures tender chunks and a more luxurious texture.
- If you prefer a spicier kick, increase the hot sauce to your taste.
- Try substituting cream cheese with Neufchâtel for a lower-fat option.
Storage
Store any leftover crab dip covered in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave until heated through, stirring halfway for even heat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned crab meat instead of fresh?
Yes, canned crab meat can be used, but opt for high-quality lump crab for the best flavor and texture. Drain it well before mixing.
Can I prepare this dip ahead of time?
Absolutely! You can assemble the dip and refrigerate it unbaked for a few hours before baking. Just add a few extra minutes to the baking time if the dip is chilled.
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Crab Dip Recipe
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
This creamy and flavorful Crab Dip combines fresh jumbo lump crab meat with a rich blend of cream cheese, mayonnaise, sour cream, and cheddar cheese, all seasoned with Old Bay, garlic, and a hint of lemon. Baked until bubbly and golden on top, it makes a perfect warm appetizer served with crusty sourdough bread, crackers, tortilla chips, or fresh veggies.
Ingredients
Dip Base
- 8 ounce package cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 cup chopped green onion
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 lemon, juiced
Cheese and Crab
- 1 cup freshly shredded cheddar cheese, divided
- 1/2 teaspoon hot sauce, or more to taste
- 1 pound fresh jumbo lump crab meat
To Serve
- Sourdough bread slices
- Crackers
- Tortilla chips
- Chopped cold veggies
Instructions
- Prepare the oven and cream cheese base: Preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, beat the cream cheese until it is smooth and lump-free. This will create a creamy base for your dip.
- Mix in seasonings and dairy: Stir in the mayonnaise, sour cream, minced garlic, chopped green onion, Old Bay seasoning, salt, Worcestershire sauce, and freshly squeezed lemon juice. Mix until all ingredients are well incorporated.
- Add cheese and hot sauce: Incorporate 3/4 cup of the shredded cheddar cheese and the hot sauce into the mixture, stirring until smooth and evenly blended.
- Fold in crab meat: Gently fold in the fresh jumbo lump crab meat, ensuring it is evenly distributed through the mixture without breaking up the lumps.
- Assemble and bake: Spread the crab mixture evenly into a 9-inch pie dish or a similar size baking pan. Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the top. Bake in the preheated oven for approximately 20 minutes or until the top becomes golden brown and the dip is bubbly.
- Serve warm: Remove from the oven and serve the hot crab dip immediately with slices of sourdough bread, crackers, tortilla chips, or chopped cold vegetables as dippers.
- Storage and reheating: Store any leftover crab dip covered in the refrigerator for up to 3 days. To reheat, warm in the microwave until heated through, stirring occasionally for even heating.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and smoother texture.
- Adjust the hot sauce quantity to your preferred spice level.
- Use fresh jumbo lump crab meat for the best flavor and texture.
- This dip can be prepared ahead of time, just bake it before serving.
- Leftover dip freezes well; thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: crab dip, baked crab dip, seafood appetizer, creamy crab dip, party dip, Old Bay seasoning dip
