Servings
Font
Back
0 from 5,094 votes

Crab Dip

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 304 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
  3. 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.
  4. Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
  5. 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

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

% 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.