This creamy, indulgent crab dip brings the coastal experience right to your table in just 35 minutes. Perfect for gatherings or game-day celebrations, this protein-rich appetizer combines succulent crab meat with rich, melted cheese and savory seasonings. Whether served hot with crispy bread or paired with fresh vegetables, this crowd-pleasing dip delivers an impressive 22g of protein per serving while keeping carbs to a minimum at only 5g. It’s an effortless way to elevate your appetizer spread with a touch of seafood elegance.
Main Ingredients
- Cream Cheese (8 oz): Ensure it’s at room temperature for smooth blending
- Mayo & Sour Cream (¼ cup each): Creates creamy, tangy base
- Jumbo Lump Crab Meat (1 lb): Fresh crab meat for best flavor
- Cheddar Cheese (1 cup): Freshly shredded, divided for mixing and topping
- Green Onion (¼ cup): Adds fresh, mild onion flavor
- Seasonings: Old Bay, garlic, salt, Worcestershire sauce, and hot sauce for perfect flavor blend
Step-by-Step Instructions
- Prep Oven: Set temperature to 350°F for perfect melting
- Create Base: Beat cream cheese until smooth and creamy
- Mix Wet Ingredients: Blend in mayo, sour cream, and lemon juice until well combined
- Season: Add garlic, green onion, Old Bay, salt, and Worcestershire sauce
- Add Cheese: Mix in ¾ cup cheddar and adjust hot sauce to taste
- Incorporate Crab: Gently fold in crab meat to maintain chunks
- Bake: Transfer to 9″ dish, top with remaining cheese, bake 20 minutes until golden
- Serve: Enjoy warm with sourdough bread, crackers, or fresh veggies
Cooking Tips
Let the cream cheese soften at room temperature for about 30 minutes before mixing – this makes it super easy to blend everything smoothly! For the best texture, fold the crab meat in very gently at the end to keep those beautiful lumps intact. A light touch here makes a big difference in the final presentation.
Make It Your Way
Want to switch things up? Try using Monterey Jack or pepper jack cheese instead of cheddar for a different flavor twist. Not a fan of mayo? Just double up on the sour cream instead. You can also play with the heat level – add extra hot sauce or even some diced jalapeños if you like it spicy!
Serving Ideas
This dip shines at any party! Besides the suggested dippers, try serving it with:
- Warm pita triangles
- Pretzel crisps
- Bell pepper slices
- Cucumber rounds
- Toasted baguette slices
Pro tip: Keep the dip warm during your party by placing it in a small slow cooker on the “warm” setting!
Storage and Reheating
Store your leftover dip in an airtight container in the fridge. When you’re ready to enjoy it again, warm it slowly in the microwave in 30-second bursts, stirring between each interval. This gentle reheating helps keep the dip’s creamy texture just right. The dip might seem a bit firm straight from the fridge – that’s totally normal! Just let it sit at room temperature for about 15 minutes before reheating.
Crab Dip
Equipment
- 9-inch pie dish
- Mixing bowl
Ingredients
For the Dip
- 8 ounce cream cheese room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic minced
- 1/4 cup green onion chopped
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt
- 1 teaspoons Worcestershire sauce
- 1/2 whole lemon juiced
- 1 cup cheddar cheese freshly shredded, divided
- 1/2 teaspoon hot sauce or more, to taste
- 1 pound jumbo lump crab meat fresh
For Serving (Optional)
- sourdough bread
- crackers
- tortilla chips
- chopped cold veggies
Instructions
- Preheat oven to 350 degrees F.
- Add cream cheese to a mixing bowl and beat until smooth.
- Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
- Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
- Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top.
- Bake for about 20 minutes or until the top is golden and bubbly.
- Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
