I love a dip that feels indulgent but comes together fast — this Hot Cheesy Crab Dip is rich, tangy, and reliably crowd-pleasing. I’ve made it for game nights and holiday parties, and it browns beautifully with a bubbling, golden top. If you enjoy other crab appetizers, try my cheesy crabmeat canapés for a finger-food alternative.
Why Make This Recipe
- Big, comforting flavor: creamy cheese and sweet lump crab combine for a savory, melt-in-your-mouth bite.
- Easy party food: you can assemble it ahead and pop it in the oven when guests arrive.
- Versatile: serves as an appetizer, game-day snack, or a small plate for casual dinner nights.
- Nutritional note: crab adds lean protein and vitamin B12 compared with many other dip proteins.
- Personal insight: I love this recipe because a hot dip instantly elevates an evening — the aroma when you pull it from the oven always gets compliments. Also, if you want a contrasting warm dip option, try pairing it with a cheesy pizza dip.
Recipe Overview
Prep time: 15 minutes.
Cook time: 20–25 minutes (plus an optional 2–3 minutes broil).
Total time: 35–45 minutes.
Servings: about 6–8 as an appetizer.
Difficulty: Easy.
Method: Stir together room-temperature cream cheese, mayo, and cheeses, fold in lump crab and seasonings, bake in a shallow ovenproof dish until bubbling and golden on top.
My Experience Making This Recipe
When I first tested it, I overmixed and broke up the crab too much; since then I gently fold to keep visible lumps. I also learned that room-temperature cream cheese blends more smoothly and prevents a grainy texture. The final tweak was a light broil at the end to create a crisp, golden top without drying the dip.
How to Make Hot Cheesy Crab Dip
Start by preheating your oven to 375°F (190°C) and softening 8 ounces of cream cheese at room temperature. In a bowl, whip the cream cheese with 1/2 cup sour cream and 1/2 cup mayonnaise until smooth, then stir in 1 cup shredded sharp cheddar and 1 cup shredded Monterey Jack. Fold in 8 ounces drained lump crab meat, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay, 1/4 cup chopped green onions, and salt and pepper to taste. Transfer to a 9-inch baking dish, sprinkle 2 tablespoons panko (optional) and 1/4 cup extra cheese on top, then bake 20–25 minutes until bubbly; broil 1–2 minutes for a golden crust. Expect a creamy center with a slightly crisp top and visible crab chunks.
Expert Tips for Success
- Use real lump crab meat for texture and flavor; avoid imitation crab which becomes mushy when baked.
- Bring cream cheese to room temperature for at least 30 minutes so it whips smooth and avoids lumps.
- Drain crab thoroughly on paper towels or a sieve to prevent a watery dip; gentle patting preserves lumps.
- Use an ovenproof skillet (10-inch cast iron) or a shallow 9-inch baking dish for even heat and attractive serving.
- If baking for a crowd and not wanting to babysit the oven, warm the dip in a low 200°F slow cooker for serving; for a different warm dip technique, see this buffalo chicken dip crockpot method for ideas.
How to Serve Hot Cheesy Crab Dip
- Classic dippers: toasted baguette slices, kettle-style potato chips, or sturdy pita chips for scooping.
- For a heartier pairing, serve with warm garlic dough balls or pull-apart bread; try these garlic dough balls with cheesy cashew dip as an alternate snack.
- Garnish with chopped chives, a squeeze of lemon, and a few red pepper flakes for color and brightness.
- Occasions: holiday appetizer table, Super Bowl parties, date-night starter, or backyard summer gatherings.
Storage and Reheating Guide
Cool the dip to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in a shallow, freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. To reheat, bake at 350°F (175°C) for 15–20 minutes covered with foil until warmed through, then broil 1–2 minutes to refresh the top; microwaving works for single servings (30–60 seconds, stirring halfway) but may make the cheese slightly grainy.
Recipe Variations
- Gluten-free: omit panko and serve with gluten-free crackers or toasted gluten-free baguette slices.
- Lower-dairy: replace half the cream cheese with full-fat Greek yogurt and use a dairy-free shredded cheese blend for a lighter profile.
- Spicy crab: add 1–2 tablespoons of diced pickled jalapeños or 1 teaspoon cayenne for heat.
- Tomato-basil twist: swap half the cheddar for fresh diced roasted tomatoes and torn burrata for a Caprese-like dip; for inspiration see this hot caprese dip with roasted tomatoes and burrata.
Nutritional Highlights
- Protein boost: lump crab provides lean protein and omega-3s compared with processed meats.
- Rich in calcium and vitamin B12 due to cheese and crab content; keep portions small for a balanced meal.
- Allergen info: contains shellfish and dairy; check labels for mayonnaise and Worcestershire sauce if you need egg- or gluten-free versions. Aim for 2–3 tablespoons per person as an appetizer portion.
Troubleshooting Common Issues
- Watery dip: likely from undrained crab or cold cream cheese; drain crab well and warm the cream cheese before mixing.
- Grainy texture: caused by overheating cheese or cold cream cheese; reheat gently and bring dairy to room temp before combining.
- Flavor too mild: add 1/2 teaspoon more Old Bay, a splash of hot sauce, or an extra teaspoon of lemon juice to lift the flavors.
Frequently Asked Questions
Q: Can I use canned crab meat instead of fresh lump crab?
A: Yes — canned lump crab works fine if well drained and patted dry. Choose high-quality canned crab and gently fold it in to keep some texture. Expect a slightly different texture than fresh crab, but the flavor will still be excellent.
Q: Can I prepare the dip ahead and bake later?
A: Absolutely. Assemble the dip, cover tightly, and refrigerate for up to 24 hours, then bake at 375°F (190°C) for 25–30 minutes from cold. If baking from chilled, add a few extra minutes until bubbly.
Q: How can I make the top extra-crispy without drying the interior?
A: Bake until nearly done, then switch oven to broil for 1–2 minutes while watching closely to brown the top. Alternatively, sprinkle panko mixed with a little melted butter on top before baking for a crunchy crust.
Q: Is this dip freezer-friendly after baking?
A: It freezes best before baking; store in a shallow airtight container for up to 2 months. If you’ve already baked it, cool completely, freeze in a covered oven-safe dish, then thaw overnight and reheat covered at 350°F (175°C) until warmed through.
Hot Cheesy Crab Dip
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Diet: Seafood
Description
A rich and tangy hot cheesy crab dip that’s perfect for game nights and holiday parties. Easy to prepare and always a crowd-pleaser.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 ounces lump crab meat, drained
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- 2 tablespoons panko (optional)
- 1/4 cup extra cheese for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, whip the softened cream cheese with the sour cream and mayonnaise until smooth.
- Stir in the shredded cheddar and Monterey Jack cheeses.
- Gently fold in the lump crab meat, lemon juice, Worcestershire sauce, Old Bay seasoning, green onions, and salt and pepper to taste.
- Transfer the mixture to a 9-inch baking dish.
- Sprinkle with panko and extra cheese on top, if using.
- Bake for 20-25 minutes until bubbly; broil for 1-2 minutes for a golden crust if desired.
Notes
For best results, use real lump crab meat and ensure your cream cheese is at room temperature before mixing. This dip can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg