This hot crab dip is creamy, decadent, and packed with sweet lump crab meat. It’s perfectly balanced with Old Bay seasoning and a hint of lemon zest. This easy hot crab dip disappears fast at any gathering.
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Why You’ll Love This Hot Crab Dip
- Effortless to make: Just mix, spread, and bake with simple ingredients.
- Perfectly balanced flavor: Rich creaminess lets the sweet crab shine through.
- Crowd-pleasing favorite: Warm, cheesy, and always a hit at parties.
- Easy to customize: Add heat, swap cheeses, or mix in veggies.
Ingredients & Tools
- 450 g lump crab meat, picked over for shells
- 225 g cream cheese, softened
- 120 ml mayonnaise
- 120 ml sour cream
- 100 g shredded sharp cheddar cheese
- 50 g grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1½ tsp Old Bay seasoning
- ½ tsp smoked paprika
- 2 tbsp fresh chives, finely chopped
- Salt and black pepper to taste
Tools: Medium mixing bowl, rubber spatula, 9-inch baking dish or oven-safe skillet, measuring cups and spoons
Notes: High-quality lump crab meat makes a difference. Don’t skip the fresh lemon juice and chives for brightness.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 14 g |
| Fat: | 22 g |
| Carbs: | 4 g |
| Fiber: | 0.5 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Use the best crab meat you can find. Lump crab meat is ideal because it has nice, big pieces that won’t disappear into the dip. If you’re using canned, make sure to drain it well and check for any bits of shell.
- Let your cream cheese come to room temperature. This is a small step that makes a huge difference. Soft cream cheese blends smoothly with the other ingredients, so you won’t end up with any lumpy bits in your final dip.
- Don’t overmix the crab. Gently fold it in at the very end to keep those lovely chunks intact. You want to taste the crab in every bite, not have it turn into a paste.
- Adjust the seasoning to your liking. Old Bay is a classic here, but you can add more or less depending on how much spice you enjoy. A little hot sauce or extra black pepper can really kick things up if that’s your style.
How to Make Hot Crab Dip
Step 1: Preheat your oven to 190°C (375°F). This ensures it’s nice and hot when you’re ready to bake, which helps the dip get bubbly and golden on top. While the oven heats up, take your cream cheese out of the fridge if you haven’t already—it should be soft and easy to stir.
Step 2: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a rubber spatula to mix until everything is smooth and well-blended. You’ll notice the mixture should be creamy with no lumps. If you’re struggling, a hand mixer on low can help, but honestly, a little elbow grease usually does the trick.
Step 3: Stir in the shredded cheddar, grated Parmesan, minced garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, and smoked paprika. Mix until all the ingredients are fully incorporated. The aroma at this point is already amazing—cheesy, tangy, and a little spicy from the Old Bay.
Step 4: Now, gently fold in the lump crab meat and chopped chives. Be careful not to overmix here; you want to preserve those beautiful chunks of crab. Season with a pinch of salt and black pepper to taste. Remember, the cheeses and Old Bay already have salt, so go easy and taste as you go.
Step 5: Transfer the mixture to a 9-inch baking dish or an oven-safe skillet, spreading it out evenly with your spatula. You can sprinkle a little extra cheddar or paprika on top for a gorgeous, golden finish once it’s baked.
Step 6: Bake for 18–22 minutes, or until the dip is hot and bubbly around the edges and the top is lightly browned. You’ll see it start to puff up slightly, and the aroma will fill your kitchen—that’s how you know it’s ready. Let it cool for just a couple of minutes before serving; it will be molten hot straight out of the oven.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; cream base may separate and crab texture can suffer.
- Reviving: Reheat in oven at 180°C (350°F) for 10–15 minutes until warm and creamy.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemony vinaigrette — The fresh, acidic dressing cuts through the richness of the dip and balances the meal perfectly.
- Garlic bread or toasted baguette slices — Crispy, garlicky bread is ideal for scooping up every last bit of that creamy crab goodness.
- Grilled shrimp skewers — They add a touch of elegance and pair wonderfully with the seafood theme, making the spread feel extra special.
Drinks
- A crisp, chilled Sauvignon Blanc — Its bright citrus notes complement the lemon and Old Bay in the dip, cleansing your palate between bites.
- A light lager or pale ale — The effervescence and mild bitterness help balance the creaminess, making each mouthful feel fresh and satisfying.
- Sparkling water with a twist of lemon — A non-alcoholic option that still adds a refreshing zing, perfect for cutting through the decadence.
Something Sweet
- Lemon bars — Their tangy sweetness is a lovely contrast to the savory, cheesy dip, ending the meal on a bright note.
- Shortbread cookies — Simple, buttery, and not too sweet, they provide a delicate finish without overpowering the flavors you just enjoyed.
- Fresh berry salad with a hint of mint — Light, juicy, and refreshing, it cleanses the palate and adds a pop of color to your table.
Top Mistakes to Avoid
- Mistake: Using cold cream cheese straight from the fridge. This will result in a lumpy, uneven dip that doesn’t bake properly. Always let it soften at room temperature for at least 30 minutes before you start.
- Mistake: Overmixing the crab meat. If you stir too vigorously, you’ll break up those lovely lumps and end up with a dip that’s more paste-like. Fold gently to keep the texture perfect.
- Mistake: Skipping the fresh lemon juice. The acidity is crucial for balancing the richness—without it, the dip can taste a bit heavy and one-dimensional. Don’t be tempted to use bottled juice; fresh really does make a difference.
- Mistake: Overbaking the dip. You want it hot and bubbly, but if you leave it in too long, the cheese can separate and become greasy. Keep an eye on it, especially during the last few minutes.
Expert Tips
Hot Crab Dip
Make the best Hot Crab Dip with this easy recipe! Creamy, cheesy, and packed with lump crab meat. Perfect for parties. Get the recipe and bake it today!
Ingredients
For the Ingredients
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450 g lump crab meat (picked over for shells)
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225 g cream cheese (softened)
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120 ml mayonnaise
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120 ml sour cream
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100 g shredded sharp cheddar cheese
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50 g grated Parmesan cheese
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2 cloves garlic (minced)
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2 tbsp fresh lemon juice
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1 tsp Worcestershire sauce
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1.5 tsp Old Bay seasoning
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0.5 tsp smoked paprika
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2 tbsp fresh chives (finely chopped)
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Salt and black pepper (to taste)
Instructions
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Preheat your oven to 190°C (375°F).01
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In a medium mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream.02
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Stir in the shredded cheddar, grated Parmesan, minced garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, and smoked paprika.03
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Gently fold in the lump crab meat and chopped chives.04
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Transfer the mixture to a 9-inch baking dish or an oven-safe skillet, spreading it out evenly.05
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Bake for 18–22 minutes, or until the dip is hot and bubbly around the edges and the top is lightly browned.06
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