Easy Crab Dip Recipe

An easy-to-make hot crab dip filled with creamy cheese, cooked lump crab meat, and a perfect blend of spices. All baked to golden brown and served warm. Simple yet elegant enough for Christmas and New Year's Eve.

Course Appetizer

Cuisine Southern

Keyword crab dip recipe, hot crab dip, how do you make crab dip, how to make crab dip, how to make crab meat dip

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 226kcal

Author Beth Pierce

Ingredients

8 ounces cream cheese softened
⅓ cup mayonnaise
¼ cup sour cream
1 cup shredded sharp cheddar cheese
1 cup shredded Pepper Jack cheese
½ tablespoon Old Bay Seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
½ 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