Hot Crab Dip

This rich and cheesy Crab Dip is the perfect party food! Creamy and absolutely full of lump crab meat, it is delicious served hot or cold with your favorite crackers or crostini.

5 from 9 votes

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Course: Savory Dips and Spreads

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 20

Servings: servings

Author: Jennifer Stewart

Equipment

Ingredients

8 ounces lump crab meat
8 ounces cream cheese softened
1/4 cup mayonnaise
1/3 cup sour cream
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Old Bay seasoning
2 cups sharp cheddar cheese shredded, divided
2 green onions sliced, for garnish

Instructions

Preheat oven to 375F. Get out a 8x8 oven safe baking dish.
In a bowl, combine the cream cheese, mayo, sour cream, half the shredded cheese, lemon juice, Worcestershire sauce, and Bay seasoning. Mix to combine.
Gently fold in the crab meat and stir just to combine. You don't want to break up the crab too much. You want it to be lumpy.
Spread into the 8x8 dish.
Bake at 375F for 15 minutes.
Remove and top with remaining shredded cheese. Bake for an additional 5 minutes.
Remove from the oven and garnish with sliced green onions or chopped parsley.
Enjoy!

Notes

You can serve this crab dip cold if you prefer, but I think it is best served hot!

Gently fold in the crab meat last as not to break it up too much.

Garnish with sliced green onion or chopped parsley.

For more spice, sprinkle the baked dip with more Old Bay Seasoning and salt and pepper.

Nutrition