My hot crab dip is one of those recipes you have to try. It’s creamy, cheesy, and irresistible. Ready in about 30 minutes, it’s my go-to when I want something that feels fancy but takes zero effort.
A Reader’s Review
Made this for Christmas dinner today! This recipe turned out so great! And much more cost effective using the canned meat! Thank you!
– Amanda
Tried, Tested, Devoured
- I’ve tested this recipe to perfection. No watery dip, no overly salty flavor, just creamy, cheesy goodness that works every time.
- I use only high-quality ingredients. I always reach for real lump crab meat, freshly squeezed lemon juice, and freshly shredded cheese.
- I’ve thought through the details for you. From make-ahead directions to reheating tips, I’ve tested every step so it works every time!
Hot Crab Dip Ingredients
- Crab: Be sure to buy lump crab meat, and not imitation crab meat. Use high-quality lump crab meat, drain it well, and check for shells. Fresh crab gives the richest flavor.
- Cheese: Shred your own cheese for the smoothest melt; pre-shredded cheese has anti-caking agents. Try smoked Gouda or Gruyère instead of cheddar for a deeper flavor.
- Spice it Up! For a little kick, mix in 1–2 teaspoons hot sauce or ¼ teaspoon cayenne or red pepper flakes.
- Adjust the Salt: Crab can vary in saltiness, so taste before seasoning.
How to Make Hot Crab Dip
This couldn’t be any easier. Just throw everything into a bowl, stir, then bake. Hot crab dip is so good, but so easy it’s almost crazy. If you are looking for more incredible dips, try my 5 Minute Dip, Ranch Dip, or this easy Rotel Dip!
- Prep: Preheat the oven to 350°F, and spray the inside of a 1- or 2-quart baking dish with nonstick cooking spray, then set aside. Combine the crab, cream cheese, sour cream, mayonnaise, cheddar, parmesan, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, lemon juice, lemon zest, salt, and pepper in a medium bowl.
- Bake: Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Garnish with green onions or chives, and serve with a sliced baguette, tortilla chips, pita bread, vegetables, or crackers.
Alyssa’s Pro Tip
Small Crockpot Method: Use a 2-quart slow cooker on LOW for 1–2 hours, until hot and melted. Serve straight from the crockpot. Your dip will stay warm and melty for up to 2 hours.
Hot Crab Dip
This creamy, cheesy hot crab dip is baked until golden and irresistible. It's simple to make and guaranteed to impress.
Servings 8 servings
Calories 295kcal
Equipment
-
1 1 or 2-quart baking dish
Ingredients
- 16 ounces high-quality, well-drained lump crab meat You can use fresh lump crab meat or canned
- 1 (8-ounce) package softened cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- 2 teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- salt to taste, after tasting the dip without it
- ¼ teaspoon ground black pepper
Instructions
-
Preheat the oven to 350 degrees Fahrenheit, and spray the inside of a 1 to 2-quart baking dish with nonstick cooking spray. Set aside.
-
Combine 1 (8-ounce) package softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar cheese, ½ cup shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, ½ teaspoon paprika, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and ¼ teaspoon ground black pepper in a medium bowl.
-
Gently stir in 16 ounces high-quality, well-drained lump crab meat until fully combined.
-
Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Serve with a sliced baguette or tortilla chips.
Video
Notes
Storage, Reheating, & Make Ahead Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- Reheating: Reheat in the microwave in 20-second increments or bake at 350°F for 5–10 minutes, until heated through. Do not freeze.
- Make Ahead: Prepare up to a day in advance by mixing the dip and adding it to a greased baking dish. Cover tightly and refrigerate overnight. When ready to bake, add about 5 extra minutes to the baking time to account for the chilled dip.
Nutrition
Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 822mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg
More Delicious Dips
from The Recipe Critic https://ift.tt/mAdhq3c
Tags:
The Recipe Critic