Hot Crab Dip is the perfect appetizer for any occasion! Packed with cream cheese, mayonnaise, sour cream and plenty of fresh lump crab meat, this warm and creamy dip is guaranteed to disappear in a flash. It’s ready in just 45 minutes but can be prepared in advance for even easier entertaining.
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We’re huge fans of crab around here, from crispy baked crab rangoon to perfectly seasoned crab cakes. So it’s no surprise that this hot crab dip has quickly become my go-to appetizer for every occasion, whether it’s New Year’s Eve festivities or game-day gatherings.
What makes my crab dip recipe so special? It starts with a creamy base of cream cheese, mayonnaise and tangy sour cream—no shredded cheddar cheese here! While many recipes include cheddar, I find it can sometimes overwhelm the delicate flavor of the crab. Add just the right blend of seasonings and plenty of lump crab meat, and you’ve got a dip guaranteed to disappear faster than you can say, “Pass the crackers!”
And don’t worry, it isn’t spicy at all. “Hot” refers to the temperature because this dip is best served warm, but if you like it spicy, add a few dashes of your favorite hot sauce.
Best Crab Meat for Dip
The star of this recipe is undeniably the crab, so choosing the best crab meat is key. I highly recommend using fresh lump crab meat for the best flavor and texture. I buy the jumbo lump crab meat found in a plastic tub in the refrigerated section near the seafood counter of my grocery store. It’s fully cooked and offers the freshest flavor. It’s pricier than canned, but it’s worth it for the best results. Don’t hesitate to ask your grocer where to find it if it’s not immediately visible.
You can also use canned crab meat for this recipe. First, look to see if your grocery store has refrigerated canned crab meat, as this will have more flavor than unrefrigerated canned crab meat (like the ones near the tuna).
Remember, the fresher the crab meat, the better your crab dip will taste. This is one area where splurging a little goes a long way in terms of flavor.
This recipe keeps it simple, with a short list of ingredients that pack a ton of flavor.
- Cream cheese: Use full-fat cream cheese and let it soften to room temperature for easy mixing.
- Mayonnaise: Even if you’re not a fan of mayo, don’t skip it—it blends seamlessly with the other ingredients to create that creamy dip texture while adding richness and flavor.
- Sour cream: Breaks up the heaviness of the mayo and cream cheese, adding a subtle tangy flavor.
- Worcestershire Sauce: Adds savory, umami flavor.
- Lemon juice: Fresh is best!
- Scallions: Slice them thinly for a pop of freshness and a mild onion flavor that complements all the other flavors.
- Garlic powder: Adds flavor without overpowering the dish.
- Smoked paprika: Gives the dip a hint of smokiness that enhances the overall flavor.
- Lump crab meat: For the best crab dip, use fresh lump crab meat for its sweet flavor and tender texture. Canned crab meat works too, but avoid imitation crab.
See the recipe card for full information on ingredients and quantities.
Making hot crab dip is as simple as stirring and baking. Seriously, all that separates you from warm, cheesy appetizer perfection is four simple steps!
- Preheat your oven to 350°F.
- Mix the base. In a large bowl, stir together the cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, scallions, garlic powder and paprika.
- Fold in the crab meat.
- Bake. Transfer the dip to an 8- or 9-inch baking dish and bake until warm and bubbling, about 30 to 35 minutes. Let cool slightly, then serve with your choice of dippers.
Serving Suggestions
For serving, I love pairing this dish with a variety of dippers so my guests can choose their favorites. Crackers, toasted baguette slices and crunchy tortilla chips are always popular choices. Crudité, which is just a fancy French term for a platter of raw vegetables, is also a great option. Serve it warm for the ultimate creamy, savory dip experience that’s sure to disappear quickly at any gathering!
- If you’re using canned crab meat, make sure to drain it well to remove excess liquid—you want a creamy dip, not a watery one!
- Swap in Old Bay Seasoning. This iconic blend is a must for Maryland crab dip. Instead of using the other seasonings in this recipe, add 2 teaspoons of Old Bay for that classic Chesapeake Bay flavor.
- We call this hot crab dip not because it’s spicy, but because it’s meant to be served warm. If you’re craving a little heat, add a dash of hot sauce or toss in some diced jalapeños.
- If you’re serving this at a party, keep the dip warm by placing it in a small slow cooker on the “Warm” setting. It’ll stay creamy and delicious—just stir occasionally.
Make-Ahead and Storage Instructions
I’m all about party appetizers that can be prepared ahead of time so I can spend less time in the kitchen and more time with my guests, and this easy crab dip recipe is the perfect choice! You can prep it up to 1 day in advance. Mix all the ingredients, cover tightly and refrigerate. When ready, bake it straight from the fridge (you may need to add a couple of minutes to the baking time).
Store any leftover dip in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until bubbly. Pro tip: Spread leftovers on a toasted homemade bagel for a next-level snack!
When it comes to crowd-pleasing appetizers, dips are always at the top of my list. They’re quick to whip up and perfect for sharing. Here are a few of my favorite warm and cheesy dips to round out your party spread:
Ingredients
- 8 oz. cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon Worcestershire Sauce
- 1 Tablespoon fresh lemon juice
- 1/3 cup sliced scallions, plus more for garnishing
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 12 oz. lump crab meat (See Kelly’s Note)
- Crackers, chips or crudité, for serving
Instructions
- Preheat the oven to 350°F.
- In a large bowl, stir together the cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, scallions, garlic powder and paprika.
- Fold in the crab meat then transfer the dip into an 8- or 9-inch baking dish.
- Bake the dip until warm and bubbling, 30 to 35 minutes. Let cool slightly then serve with crackers, chips or crudité for dipping.
Kelly’s Notes
- If using canned crab meat, make sure to drain it first to remove any excess liquid and retain the creaminess of the dip.
- If you’re serving this at a party, keep the dip warm by placing it in a small slow cooker on the “Warm” setting. It’ll stay creamy and delicious—just stir occasionally.
- You can prep it up to 1 day in advance. Mix all the ingredients, cover tightly and refrigerate. When ready, bake it straight from the fridge (you may need to add a couple of minutes to the baking time).
- Store any leftover dip in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until bubbly. Pro tip: Spread leftovers on a toasted homemade bagel for a next-level snack!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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I made this for New Year’s Eve and everyone loved it! It was the first dip to disappear and several friends asked for the recipe. A keeper for sure!
So glad you enjoyed it, Hope!