Crab Dip
User Reviews
5.0
5,094 reviews
Excellent
Crab Dip
Report
This easy Crab Dip recipe is meant to impress, made with fresh lump crab meat in a creamy dip that can be served hot or cold.
Share:
I Made This!
3,820 people made thisSave this
3,056 people saved thisIngredients
- 8 ounce package cream cheese , room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic , minced
- ¼ cup chopped green onion
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt*
- 1 teaspoons Worcestershire sauce
- ½ of a Lemon , juiced
- 1 cup freshly shredded cheddar cheese , divided
- ½ teaspoon hot sauce , or more, to taste
- 1 pound fresh jumbo lump crab meat
Dipping ideas:
- sourdough bread
- crackers
- tortilla chips
- chopped cold veggies
Add to Shopping List
Instructions
- Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
- Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
- Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
- Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
- Leftover crab dip will keep, stored covered in the fridge, for up to 3 days. Rewarm in the microwave.
Notes
- Crab: Fresh lump crab meat is best for this recipe since it's broken pieces of jumbo lump crab meat. You can find it at the grocery store in a container on ice, in the fresh/refrigerated seafood section. Costco has the best price I've found. Since the crab is the star of the show here, I only recommend using fresh jumbo lump crab meat. You can use canned crab meat if absolutely necessary.
- Salt: Taste a little of the crab. If it tastes salty, you can omit the added salt.
- Make Ahead Instructions: Crab dip can be prepared 1- days ahead of time, stored covered in the fridge, then baked according to instructions.
- Variations:
- Cold Crab Dip: prepare dip as instructed, but don't bake (serve it cold).
- Crockpot Crab Dip: Add dip to the slow cooker and cook on low for 1-2 hours, until heated through.
- Crab Dip in a Bread Bowl: For an extra fun appetizer, bake the crab dip right inside a bread bowl (homemade or a large round store-bought loaf). Hollow out the bread, leaving about an inch around the inside edges. Fill with crab dip and bake as directed in recipe. Save the removed bread pieces for dipping.
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
5g
(2%)
Protein
22g
(44%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
95mg
(32%)
Sodium
1156mg
(48%)
Potassium
269mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
769IU
(15%)
Vitamin C
11mg
(12%)
Calcium
229mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 95mg | 32% |
| Sodium | 1156mg | 48% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 229mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
5,094 reviews
Excellent
Other Recipes
You'll Also Love
