Hot Crab Dip

A creamy, protein-packed appetizer that's perfect for gatherings, this Hot Crab Dip combines rich flavors with an easy preparation, making it a crowd-pleasing favorite.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Base ingredients

8 ounces cream cheese (softened) Provides a luscious, creamy base.
½ cup mayonnaise Adds richness and enhances the dip's texture.
½ cup sour cream Contributes tanginess and creaminess.

Flavor enhancers

1 cup grated cheddar cheese (divided) Adds a sharp, cheesy flavor that complements crab.
2 cloves garlic (minced) Adds aromatic depth.
1 tablespoon lemon juice Brightens the dip and balances flavors.
½ teaspoon Old Bay seasoning Classic seasoning that enhances seafood dishes.
½ teaspoon ground mustard Adds a hint of spice.
Salt to taste Salt (to taste) Enhances overall flavor.
Freshly ground black pepper to taste Freshly ground black pepper (to taste) Provides balance and a mild kick.
Hot sauce to taste Hot sauce (to taste, optional) For those who like some heat.

Main ingredient

1 pound lump crab meat (chopped) The star ingredient, bringing sweetness and texture.

Garnish

Fresh parsley Fresh parsley (for garnish) Adds color and freshness.

Method

Preparation

Preheat your oven to 375°F.
Lightly grease a 9-inch baking dish and set it aside.
In a large bowl, stir together the softened cream cheese, mayonnaise, and sour cream until smooth.
Add ½ cup of the grated cheddar cheese, minced garlic, lemon juice, Old Bay seasoning, ground mustard, salt, pepper, and hot sauce. Stir until fully incorporated.
Gently fold in the chopped lump crab meat, being careful not to break it up too much.
Spoon the mixture into the prepared baking dish and top with the remaining grated cheddar cheese.

Baking

Bake in the oven for 25 minutes or until edges are hot and bubbly, and the top is golden.

Serving

Remove from the oven, garnish with fresh parsley, and serve warm alongside pita chips, vegetables, or crackers.

Notes

Can prepare the dip a day in advance and store in the refrigerator. Best served warm. Leftovers can be stored in an airtight container for up to 3 days.