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Crab Dip Recipe
This Crab Dip Recipe is a creamy, cheesy seafood appetizer that’s baked until golden and perfect for parties or cozy nights in.
Let me explain what makes this creamy crab dip so special: it blends lump crab meat with tangy cream cheese and a hint of lemon for a flavor that’s simultaneously rich and bright. Whether you’re entertaining friends for game day or looking for an easy crowd-pleaser at holiday gatherings, this hot crab dip brings all the baked, cheesy goodness straight to your table. I first tested this recipe at my daughter’s summer barbecue—amid laughter, sun, and a few too many spritzers—and we’ve been hooked ever since.
Why You’ll Love This Recipe
– No-fuss prep: just mix, bake, and serve
– Creamy, rich texture thanks to Greek yogurt and cream cheese
– Loaded with real lump crab for authentic seafood flavor
– Cheesy top layer that bubbles to golden perfection
– Simple pantry ingredients—no fancy trips to the store
– Party-ready: a proven crowd-pleaser every time
– Leftovers reheat beautifully for quick snacks
– Easily customizable for different tastes
Ingredients
– 1 pound lump crab meat, well-drained and checked for shells
– 8 ounces full-fat cream cheese, softened (store-brand works great)
– 1/2 cup sour cream or Greek yogurt (whole-milk Greek yogurt adds extra creaminess)
– 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
– 1 cup shredded sharp cheddar cheese (reserve 1/4 cup for topping)
– 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
– 2 tablespoons fresh lemon juice (about half a lemon)
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper (optional for a gentle kick)
– Salt and black pepper to taste
– 2 tablespoons chopped fresh parsley, plus extra for garnish
– Sliced baguette rounds or sturdy crackers, for serving
Directions
1. Preheat your oven to 350°F and lightly grease a 1-quart baking dish (or an 8-inch cast-iron skillet). This ensures the cheesy top doesn’t stick.
2. In a large bowl, beat the softened cream cheese until smooth—about 30 seconds with a hand mixer. This avoids lumps and gives you that luxuriously creamy base.
3. Stir in sour cream (or Greek yogurt), mayonnaise, lemon juice, Worcestershire sauce, garlic powder, cayenne, and a pinch of salt and pepper until the mixture looks silky and well combined.
4. Gently fold in the lump crab meat and shredded cheddar, being careful not to break up the lumps. Those chunks of crab are what make this dip feel special.
5. Spread the mixture evenly in your prepared dish, then sprinkle the reserved cheddar and Parmesan on top. Add a few parsley leaves for color.
6. Bake for 20–25 minutes, or until the edges are bubbly and the top is lightly golden—you’ll see browned cheese pockets around the rim.
7. Remove from the oven and let the dip rest for 5 minutes—this helps it set so you don’t scorch your tongue. Garnish with extra parsley, then scoop away!
Servings & Timing
– Yield: Serves 8–10 as an appetizer
– Prep Time: 15 minutes (plus 10 minutes if you need to soften cream cheese)
– Bake Time: 20–25 minutes
– Rest Time: 5 minutes
– Total Time: Approximately 45 minutes
Variations
– Swap lump crab for imitation crab to trim costs without sacrificing that crabby vibe.
– Stir in 1/4 cup chopped jalapeño or pickled peppers for a zesty twist.
– Replace cheddar with Gruyère or fontina for a nuttier, more melty cheese profile.
– Fold in 1/2 cup drained, chopped artichoke hearts for a crab-and-artichoke duet.
– Add 1 teaspoon Old Bay seasoning for a briny, coastal edge.
– Make it no-bake by chilling the mixture for 2 hours and serving cold—perfect for hot summer days.
Storage & Reheating
Store any leftover creamy crab dip in an airtight container in the fridge for up to 3 days. For longer stashes, freeze the unbaked mixture in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge, then bake as directed. To reheat leftovers, pop the dip under a broiler or in a 325°F oven until warmed through—spreading it into a shallow dish helps it heat evenly.
Notes
• Always drain your crab meat thoroughly to avoid a watery dip—pat it dry in clean towels or paper towels.
• Short on time? Soften cream cheese in the microwave for 10 seconds at a time (keep an eye on it!).
• For an ultra-smooth texture, beat the base mixture until glossy before adding any mix-ins.
• Flavor deepens if you let the dip rest 30 minutes before baking—just cover and chill.
• Pro tip: baking straight from the fridge can double your bake time—let it warm up a bit so it cooks evenly.
FAQs
Q: Can I use imitation crab meat?
A: Absolutely—you’ll save some dollars, and the flavor is still enjoyable; just shred it into bite-size pieces.
Q: Why is my dip runny?
A: Chances are the crab wasn’t drained well or the cream cheese was too cold—drain and soften before mixing.
Q: Is this recipe gluten-free?
A: The dip itself is gluten-free; just swap the baguette for gluten-free crackers or crisp veggies.
Q: Can I make this ahead?
A: Yes—prepare and cover the unbaked dip, refrigerate overnight, then bake as directed.
Q: What’s the best crab for flavor?
A: Lump crab offers sweet, delicate bites, but backfin works well if you spot it on sale.
Q: How do I keep the top cheesy and bubbly?
A: Serve immediately—and if it sits too long, pop it back in the oven for a few minutes.
Q: Can I add veggies?
A: Sure—stir in finely diced bell peppers or chopped spinach for color and nutrition.
Q: What wine pairs best?
A: A crisp Sauvignon Blanc or a bubbly Prosecco complements the creamy, seafood flavors beautifully.
Conclusion
This hot, cheesy Crab Dip Recipe truly shines when you need an easy, delicious, and crowd-pleasing appetizer—whether it’s game day, a girls’ night in, or a festive holiday buffet. Give it a whirl, then drop a comment below to let me know how your baked seafood sensation turned out. And hey, if you love creamy dips, check out my Spinach Artichoke Dip and Savory Cheesy Queso Spread next!
Crab Dip
Ingredients
- 1 pound lump crab meat well-drained and checked for shells
- 8 ounces full-fat cream cheese softened
- 1/2 cup sour cream or Greek yogurt whole-milk Greek yogurt adds extra creaminess
- 1/2 cup mayonnaise Duke’s or Hellmann’s recommended
- 1 cup shredded sharp cheddar cheese reserve 1/4 cup for topping
- 1/2 cup grated Parmesan cheese freshly grated for best flavor
- 2 tablespoons fresh lemon juice about half a lemon
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional for a gentle kick
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley plus extra for garnish
- Sliced baguette rounds or sturdy crackers for serving
Instructions
- Preheat your oven to 350°F and lightly grease a 1-quart baking dish.
- Beat softened cream cheese until smooth in a large bowl.
- Stir in sour cream, mayonnaise, lemon juice, Worcestershire sauce, garlic powder, cayenne, salt, and pepper until well combined.
- Gently fold in crab meat and shredded cheddar. Spread mixture in prepared dish.
- Sprinkle reserved cheddar and Parmesan on top. Bake for 20-25 minutes until golden and bubbly.
- Let the dip rest for 5 minutes. Garnish with parsley before serving.
