The best ultimate Crab Dip is made with three different kinds of cheese, fresh crab meat, and a touch of Old Bay Seasoning and hot sauce. This delicious hot crab dip recipe is the perfect party appetizer with minimal ingredients and effort.
Awesome Cheesy Crab Dip
Learn how to make a delicious and easy crab dip that will surely be a hit at your next party or gathering. With simple ingredients and step-by-step instructions, this crowd-pleaser appetizer will become a staple in your recipe collection. This hot dip is always a favorite at our parties. Are you always in a hurry? Just prepare the uncooked dip a day in advance, remove it from the refrigerator 30 minutes before baking, and bake it up fresh for you and your friends or family to enjoy!
Crab Dip Ingredients
- Cream cheese – full-fat
- Mayonnaise – I like Duke’s
- Sour cream – full-fat
- Cheese – cheddar cheese and Pepper Jack cheese
- Seasonings – Old Bay Seasoning, onion powder, and garlic powder
- Worcestershire Sauce
- Lemon juice – fresh is best
- Hot sauce – like Frank’s
- Crab meat – You can use any cooked crab, such as fresh crab, canned lump crabmeat, or even frozen crab, but preferably not imitation crab meat. I like to use fresh king crab, which I purchase from Costco’s seafood department, but everyone has their preference for crab meat. Jumbo lump crabmeat would be my second choice for this dip, making it an authentic Maryland crab dip.
- Green onions
How to Make Hot Crab Dip
I like to use freshly cooked king crab, but any lump crab meat will work. Ensure it is chopped fairly fine so there is a bit of crab in every bite. In a medium bowl, using a handheld mixer, beat the cream cheese, mayo, sour cream, half of the cheddar cheese, half of the Pepper Jack cheese, Old Bay Seasoning, onion powder, garlic powder, Worcestershire Sauce, lemon juice, and a few dashes of hot sauce until smooth. Next, fold in the crab meat and green onions.
Spoon the mixture into a baking dish and top with the remaining cheddar and Pepper Jack. Bake for about 20 minutes or until the cheese melts and the dish heats through. Serve promptly with crostini, crackers, pretzel crisps, or assorted vegetables.
Recipe Tips
- You can make this recipe up to 2 days in advance; do not bake it. Instead, store it well-covered in the fridge. Remove it 30 minutes before baking to bring it to room temperature. Then, bake it fresh for optimal taste and maximum enjoyment.
- I like adding a few dashes of hot sauce or a little cayenne pepper, but if you have a sensitive palate, reduce or skip it altogether.
- Serve warm with crostini, Ritz crackers, celery sticks, carrot sticks, pretzel crisps, cucumber slices, tortilla chips, or bagel chips.
Recipe Variations
- Crab and Artichoke Dip: Add a 14-ounce can of artichoke hearts packed in water, drained, and chopped.
- Cold Crab Dip: Omit the cheese, chill, and serve cold. It’s just as delicious, albeit a little different.
- Crab Rangoon Dip: Omit the Old Bay seasoning, pepper jack cheese, and hot sauce. Add 1 teaspoon of sugar and serve with crispy homemade baked wonton chips.
- Hot Shrimp Dip: Substitute cooked chopped shrimp for the crab meat and add a sprinkle of Parmesan cheese.
Storage and Reheat
Store leftover crab dip in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave at reduced power.
I do not recommend freezing this dip. Because of the high amount of dairy, the texture will change in the freezing and thawing process.
Easy Crab Dip Recipe
Ingredients
- 8 ounces cream cheese softened
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Pepper Jack cheese
- 1/2 tablespoon Old Bay Seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire Sauce
- 1 tablespoon lemon juice
- 3-4 dashes hot sauce
- 16 ounce crab meat cooked and finely chopped see notes
- 3 green onions thinly sliced
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, using a handheld mixer, beat cream cheese, mayonnaise, sour cream, 1/2 cup cheddar cheese, 1/2 cup Pepper Jack cheese, Old Bay Seasoning, onion powder, garlic powder, Worcestershire Sauce, lemon juice, and hot sauce until smooth. Stir in crab meat and green onions.
- Spoon the mixture into a baking dish and top with remaining cheddar and Pepper Jack. Bake for 20-25 minutes or until the cheese is melted and the dish is bubbly and heated through.
Notes
- You can make this recipe up to 2 days in advance; do not bake it. Instead, store it well-covered in the fridge. Remove it 30 minutes before baking to bring it to room temperature. Then, bake it fresh for optimal taste and maximum enjoyment.
- I like adding a few dashes of hot sauce or a little cayenne pepper, but if you have a sensitive palate, reduce or skip it altogether.
- Serve warm with crostini, Ritz crackers, celery sticks, carrot sticks, pretzel crisps, cucumber slices, tortilla chips, or bagel chips.
Nutrition
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Katie
I love how cheesy and flavorful this is. It’s definitely one of our favorites around here!
Tina
This dip is amazing. My whole family loved it
Beth Pierce
Thanks Tina! So glad that you and your family liked it!
Tawnie Kroll
This is my new go-to appetizer, so delicious and everyone loved it. Thank you!
Anjali
This crab dip would be a perfect addition to an outdoor picnic we’re hosting this weekend! Can’t wait to try it!!
Dannii
I am always looking for new dip recipes to try and this looks deliciously indulgent.
Angela
Amazing flavor in this crab dip. Comes together quickly and everyone loved it!
Irina
I made it today, and we enjoyed it as an appetizer while watching a movie. The taste is amazing, and my family asks for more. 🙂
Robert Stutzman
try adding horseradish to the crab rangoon that’s what I’m told is traditional Japanese rangoons
Beth Pierce
Thanks for the tip Robert!
Kimberly DeStefano
This dip came out so amazing! The only thing I noticed is it was quite oily. I sprayed the baking dish beforehand which might be part of it, but are there any tips for making it less greasey?
Thanks!
Beth Pierce
Lower fat cheese but then you might be sacrificing the creaminess and the wonderful flavor.
Marilyn
What an amazing crab dip!! Will definitely make again & again!! Thank You & Happy New Year!!
Beth Pierce
Thanks Marilyn! I am so glad that you liked it! It is so yummy!
Deb Pellerin
I’m going to “Go All Out!” this years, it’d been a horrific 4-5 years and my retired/disabled hubby + self are very $$ conscience, not unlike millions of Americans, BUT, since I could get sick and not ever be able to try this, hubby and I actually SAVED EXTRA $$ and went without a couple things to buy ALL the food items we know we’d love,but have been too financially “Wasteful” to us….Yes, we are frugal! But, we didn’t buy “Real Crabmeat”, I’m going to use Imitation Crab meat/Lobster and hope for the best. Wish me luck! It’s our New Years’ gift to each other! I’ll let you know how it goes……..
Beth Pierce
Thanks Deb! I think you will be fine with imitation crab meat.
Tara
Oh yum! I can definitely see why this dip is a favorite at parties. Looks absolutely amazing. Would be perfect with fried zucchini.
Valerie
I love how nice and easy this sounds to make. I think my Mom will love this, on some bagel chips.
Nathan
Oh wow, I’m getting VERY hungry just looking at this. I love a good hot dip, and I’ll definitely need to whip this out next time I need a people pleaser!
Alina
This is so easy, cheesy and delicious. Perfect for a Game Day!
Chris Collins
I love crab dip so much and your version looks incredible! Can’t wait to try the recipe 🙂