Why You’ll Love This Recipe
This hot crab dip is a crowd-pleaser that’s simple to make yet feels gourmet. The combination of luscious cream cheese, sharp cheddar, and flavorful crab creates a warm, velvety dip with just the right balance of spice and seasoning from Old Bay. You can mix it up in minutes, bake it, and serve it straight from the oven—making entertaining both easy and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lump crab meat (fresh, canned, or refrigerated)
cream cheese (softened)
mayonnaise
sour cream
shredded cheddar cheese
Parmesan cheese
garlic (minced)
lemon juice
Old Bay seasoning
Worcestershire sauce
green onions or chives (optional, for garnish)
Directions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine softened cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy.
- Stir in the cheddar cheese, Parmesan, minced garlic, lemon juice, Old Bay seasoning, and Worcestershire sauce.
- Gently fold in the crab meat, being careful not to break up the lumps too much.
- Transfer the mixture to a baking dish or oven-safe skillet and spread evenly.
- Bake for 20–25 minutes, or until the dip is hot and bubbly with a golden top.
- Garnish with chopped green onions or chives if desired.
- Serve warm with crackers, sliced baguette, tortilla chips, or veggies.
Servings and timing
This recipe makes about 2 cups of dip and serves 6–8 people as an appetizer.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Extra Cheesy: Add mozzarella or pepper jack for a gooier, cheesier texture.
- Spicy Kick: Mix in a dash of hot sauce or finely chopped jalapeños.
- Bacon Twist: Add crispy bacon bits for extra richness and crunch.
- Artichoke Addition: Blend in chopped artichoke hearts for a spin on classic crab and artichoke dip.
- Lightened Up: Use light cream cheese, low-fat sour cream, and Greek yogurt to reduce fat content.
- Cold Crab Dip: Skip the baking and serve it chilled for a refreshing alternative.
- Broiled Finish: For a crispier top, broil the dip for the last 2–3 minutes of baking.
Storage/Reheating
Store leftover crab dip in an airtight container in the refrigerator for up to 3 days.
To reheat, place it in an oven-safe dish and warm at 350°F (175°C) for 10–15 minutes, or until heated through.
You can also microwave smaller portions for about 30–60 seconds.
Freezing is not recommended, as the texture may become watery when thawed.
FAQs
What kind of crab meat is best for this dip?
Lump crab meat is ideal for the best flavor and texture, but claw or backfin meat works well too.
Can I use imitation crab?
Yes, but it will alter the flavor and texture. Real crab gives the best results.
Is Old Bay seasoning necessary?
Old Bay is classic for crab dishes, but you can substitute with a blend of paprika, celery salt, and cayenne if needed.
Can I make this dip ahead of time?
Yes, assemble the dip and refrigerate it unbaked for up to 24 hours. Bake just before serving.
What should I serve with hot crab dip?
It pairs well with crackers, pita chips, toasted bread, or fresh vegetables like celery and bell pepper strips.
Can I make this in a slow cooker?
Yes, cook on low for 2–3 hours until hot and bubbly, stirring occasionally.
Can I freeze leftover crab dip?
It’s not recommended, as the creamy texture may separate when thawed.
How do I know when the dip is done?
It should be hot and bubbly around the edges with a slightly golden top.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. Just serve it with gluten-free dippers if needed.
Can I double the recipe?
Absolutely. Just use a larger baking dish and increase the baking time slightly as needed.
Conclusion
Hot Crab Dip with Old Bay Seasoning is the ultimate appetizer for any occasion, combining creamy cheeses with the briny sweetness of crab and a bold kick of seasoning. It’s easy to make, deliciously indulgent, and guaranteed to be the first dish to disappear at your next gathering. Whether you’re serving it for game day or a special celebration, this dip delivers every time.
PrintHot Crab Dip with Old Bay Seasoning
Hot Crab Dip with Old Bay Seasoning is a rich and creamy appetizer made with tender crab meat, cheeses, and bold spices. Baked until bubbly and golden, it’s the perfect warm dip for parties, game days, or special gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 cups (serves 6–8)
- Category: Appetizer
- Method: Baked
- Cuisine: American
Ingredients
- 8 oz lump crab meat (fresh, canned, or refrigerated)
- 8 oz cream cheese (softened)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 tablespoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- Chopped green onions or chives (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine softened cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy.
- Stir in the cheddar cheese, Parmesan, minced garlic, lemon juice, Old Bay seasoning, and Worcestershire sauce.
- Gently fold in the crab meat, being careful not to break up the lumps too much.
- Transfer the mixture to a baking dish or oven-safe skillet and spread evenly.
- Bake for 20–25 minutes, or until the dip is hot and bubbly with a golden top.
- Garnish with chopped green onions or chives if desired.
- Serve warm with crackers, sliced baguette, tortilla chips, or veggies.
Notes
- Add mozzarella or pepper jack for a gooier texture.
- Include hot sauce or jalapeños for a spicy kick.
- Stir in crispy bacon for added flavor and crunch.
- Mix in artichoke hearts for a twist on crab and artichoke dip.
- Use lighter dairy options for a lower-fat version.
- Serve chilled for a cold crab dip variation.
- Broil for the last few minutes to crisp the top.
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 60mg
