Make this rich, hot, and cheesy crab dip for your next gathering. This easy recipe delivers a crowd-pleasing, savory seafood appetizer perfect for game days or parties.
Author:maddie-thompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound lump crab meat, picked over for shells
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup shredded cheddar cheese (for topping)
Crackers, toasted baguette slices, or vegetable sticks for serving
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small oven-safe skillet.
In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan cheese, Monterey Jack cheese, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper. Mix until the ingredients are smooth and fully combined.
Gently fold in the lump crab meat. Be careful not to break up the lumps of crab too much; you want texture in your dip.
Spread the crab mixture evenly into the prepared baking dish.
Sprinkle the shredded cheddar cheese over the top of the dip.
Bake for 20 to 25 minutes, or until the dip is heated through and the cheese on top is melted and lightly golden brown.
Let the dip cool for 5 minutes before serving hot with your chosen dippers.
Notes
For a quick cold crab dip variation, skip the baking step. Chill the mixture for at least 1 hour before serving.
If you prefer a spicier dip, add 1/4 teaspoon of hot sauce to the mixture.
You can prepare the entire dip mixture (before baking) up to 24 hours in advance. Cover and refrigerate, then add the topping cheese before baking as directed.