Crab Dip
User Reviews
5
Crab Dip
Description
Crab Dip blends cream cheese and sour cream with lemon juice and Old Bay seasoning for a bright, savory base. The mixture includes lump crab meat and a combination of Colby jack and Monterey jack cheeses, contributing creamy texture and mild sharpness. Baking the dip creates a hot, bubbly topping of melted cheese and crab melded with seasonings and green onions. The result is a rich and indulgent dip with a contrast of tender crab pieces and melted cheese, balanced by the tang of lemon and the slight kick from the seafood seasoning.
This dip is ideal for serving warm alongside tortilla chips, pita chips, or baguette slices. Its creamy texture and complex flavor make it suitable as a starter or snack for social gatherings. The green onion garnish adds freshness and a crisp finish against the creamy dip.
For best results, shred cheese from a block to achieve a creamier melt, though pre-shredded cheese can be used. The dip is best eaten the day it’s made but can be stored refrigerated for up to two days covered tightly. Various crab types can be used, but imitation crab meat is not recommended. Sour cream or plain Greek yogurt may be substituted depending on preference and texture desired.
Ingredients
- 8 ounces cream cheese softened to room temperature
- ½ cup sour cream
- 2 tablespoons lemon juice (½ large lemon)
- 1 tablespoon Old Bay seasoning or other seafood seasoning
- 1 teaspoon hot sauce optional
- 1 cup Colby jack cheese shredded ,divided
- 1 cup Monterey jack cheese shredded ,divided
- ¼ cup green onions thinly sliced plus more for garnish
- 8 ounces crab meat lump
Instructions
- Preheat oven to 350° F and grease a baking dish with nonstick cooking spray. (8 or 9 inch)
- In a large mixing bowl, add the cream cheese, sour cream, lemon juice, seafood seasoning, (and hot sauce if using) and mix together.
- Add in ½ cup each of both cheeses and the sliced green onions.
- Then add in the crab meat and gently stir to combine.
- Pour the crab mixture into the baking dish and top with the remaining cheese.
- Bake uncovered for 30-35 minutes or until bubbling and hot.
- Garnish with more green onions and serve with tortilla chips, pita chips or sliced baguette.
Notes
- Store leftover crab dip covered in an airtight container in the refrigerator for up to two days.
- Use block cheese shredded fresh for a creamier melt; pre-shredded cheese may result in a less creamy texture.
- Choose any crab meat (lump, blue crab, jumbo lump, or claw), but avoid imitation crab meat for best flavor.
- Either light or full-fat sour cream or plain Greek yogurt can be used based on your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 230kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 542mg | 23% |
| Potassium | 195mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 295mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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