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Ultimate Creamy, Cheesy Hot Crab Dip

Close-up of a baked hot crab dip in a white square dish, topped with bubbly, browned cheese and fresh parsley.

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Create the best hot crab dip for your next gathering. This recipe delivers a rich, creamy, and cheesy baked seafood appetizer that is simple to assemble and always a crowd-pleaser.

Ingredients

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  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 pound lump crab meat, drained and picked over
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or small oven-safe skillet.
  2. In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, lemon juice, Old Bay seasoning, garlic powder, and black pepper. Mix until the base is smooth and fully combined.
  3. Gently fold in the shredded cheddar cheese, Monterey Jack cheese, and the lump crab meat. Mix just until the ingredients are incorporated; avoid overmixing to keep the crab texture intact.
  4. Spread the crab mixture evenly into your prepared baking dish.
  5. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and bubbly.
  6. Remove from the oven and let it cool for 5 minutes before serving.
  7. Garnish with fresh chopped parsley. Serve hot with crackers, toasted baguette slices, or vegetable sticks.

Notes

  • For a richer flavor, gently fold in 1/4 cup of grated Parmesan cheese with the other cheeses.
  • If you prefer a spicier dip, add 1/4 teaspoon of hot sauce or a dash of cayenne pepper to the cream cheese mixture.
  • You can assemble this hot crab dip up to 24 hours ahead of time. Cover and refrigerate, then add about 5 to 10 minutes to the baking time if baking straight from the refrigerator.

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