5.0 from 9 votes
Ultimate Crab Dip
This crab dip is always an appetizer favorite! It’s loaded with tender crab, savory seasonings, and an irresistible layer of cheesy goodness.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Calories: 228 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 8 ounces cream cheese room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons Old Bay seasoning
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- ½ teaspoon hot sauce
- 1 pound fresh lump crab meat
- 1 cup shredded sharp cheddar cheese
- ¼ cup finely chopped chives plus more for garnish
Instructions
- Mix creamy ingredients. Preheat oven to 375°F (190°C). Once the cream cheese is softened to room temperature, add it to a large mixing bowl with the sour cream, mayonnaise, Old Bay Seasoning, Worcestershire sauce, lemon juice, and hot sauce. Stir or use a hand mixer to combine.
- Stir in crab. Add the crab meat, ½ cup of cheddar cheese, and the chives, then stir together again.
- Bake. Spread the cold crab dip into a 9" round baking dish and sprinkle the remaining ½ cup of cheddar cheese on top. Bake for 20 to 25 minutes, or until it's hot and bubbly.
- Serve. Garnish with additional chopped chives and serve warm with crackers, chips, or sliced veggies.
Cup of Yum
Notes
- Absolutely grain-free flatbreads
- Crunchmaster multi-grain crackers
- Mary's seed crackers
- For gluten-free crackers: I love Absolutely grain-free flatbreads, Crunchmaster multi-grain crackers, or Mary's seed crackers.
- Storing leftovers in the fridge: This will stay good for 3 to 4 days in an airtight container. And since it has dairy in it, ensure it stays cold to prevent spoilage. I don't recommend freezing this as it can alter the texture.
- Make-Ahead Tip #1: You can assemble the crab dip mixture up to 24 hours in advance, cover it tightly, and refrigerate. When ready to serve, bake it straight from the fridge, but add a few extra minutes to the baking time since the mixture will be chilled.
- Make-Ahead Tip #2: Bake the dip a few hours earlier and store it in the fridge. When ready to serve, reheat it in the oven at 190°C (375°F) until warmed through.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
4g
(1%)
Protein
16g
(32%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
71mg
(24%)
Sodium
741mg
(31%)
Potassium
197mg
(6%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
650IU
(13%)
Vitamin C
6mg
(7%)
Calcium
169mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 741mg | 31% |
| Potassium | 197mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.