Best Crab Dip

Name: Crab Dip with Cream Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 8 oz. pkg. cream cheese (softened); 1 cup sour cream; 1/2 cup mayonnaise; 1 tablespoon Worcestershire sauce; 1 tablespoon lemon juice; 2 teaspoons Old Bay seasoning; 1/2 tsp EACH ground mustard, garlic powder, salt; a couple shakes Tabasco (or favorite hot sauce); 1/3 cup thinly chopped green onions; 1 cup freshly grated sharp cheddar cheese (divided); 1 cup freshly grated mozzarella cheese (divided); 16 oz. lump crab meat ((or two 6 oz. cans, drained)); 2 tablespoons butter; 1/2 cup panko breadcrumbs; crackers, pita chips, chips, bread, vegetables

This Hot Crab Dip recipe with only 10 minutes prep has readers raving: “Love this recipe!” “Delicious!” and “The dish was wiped clean!”

Thanks to expert methods, this recipe is elevated by perfect ingredient proportions, adept seasonings, and an extra crispy panko topping. Follow along for step-by-step photos and tips to achieve this rich, creamy, cheesy, stress-free crowd-pleaser!

up close of serving hot crab dip recipe by scooping dip up with bread

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BEST Crab Dip Recipe

There are millions of Crab Dip recipes out there, and I’ve experimented, researched, and taste-tested to bring you the BEST Crab Dip recipe —in my humble opinion. Ultimately, it comes down to actual ingredients and, most importantly, proportions. Too much crab and you lose the creamy base; not enough Old Bay Seasoning, lemon juice, Worcestershire, and the dip is bland. Omit the green onions, and you’re missing that extra oomph. But when all the ingredients come together in perfect proportions you arrive at cheesy, creamy, dreamy perfection.

Here’s why you’ll love this Hot Crab Dip recipe:

I’ve perfected this Crab Dip to create the ultimate showstopper. Here’s why your guests will be coming back for seconds and thirds:

DELICIOUS & FLAVORFUL. I’ve created the BEST creamy, hot and cheesy filling enveloping buttery, tender lump crab meat spiked with salty, peppery, smoky Old Bay seasoning, lemon juice, Worcestershire, hot sauce and green onions.
CREAMY. In my research, I discovered the magical trio of cream cheese, sour cream, and mayonnaise creates the ideal luxurious base.
CHEESY. Unlike most recipes, this dip uses sharp cheddar and mozzarella for more flavor and extra ooey-gooey action.
CRISPY PANKO. I use my tried-and-true technique to achieve the crispiest panko—look at the photos!
QUICK and EASY. Mix up the filling in one bowl, add the filling to a skillet and top with golden panko then bake—that’s it!
MAKE AHEAD. You can prep the recipe 100% in advance, refrigerate it, and then pop it in the oven when ready!
SLOW COOKER OPTION. You can make the recipe in the slow cooker or the oven—your choice. You can also transfer the dip to the slow cooker to stay warm.

a hand dipping into baked crab dip in a black skillet with a baguette slice

Hot Crab Dip Recipe ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Crab: Use any crab meat here—whatever is easiest/most economical for you, but I highly recommend lump crab meat for mouthwatering bites of crab as opposed to sad shreds.
Cream cheese: This is a must! Make sure you soften your cream cheese nicely so it mixes easily. You can microwave it at 15-second intervals until soft.
Sour cream adds a wonderful tangy creaminess that can’t be beat. Full-fat sour cream melts better, but you may use nonfat.
Mayonnaise adds a delectable richness and melts beautifully to thin out the cream cheese. If you are thoroughly opposed to mayonnaise, you may substitute it with sour cream, but I promise you really can’t taste/distinguish it!
Cheese: Sharp cheddar and mozzarella for flavor and extra points because mozzarella melts like a champ.
Green onions: Don’t substitute with any other onion because they will be too strong and crunchy.
Worcestershire sauce: Adds a depth of complex, savory, slightly tangy flavor.
Lemon juice: Cuts through the richness and awakens all of the flavors. You may use fresh or bottled in a bind.
Old Bay Seasoning: This is made for seafood and infuses the entire dip with sublime flavor. Please use Old Bay Seasoning as its multi-dimension, complex flavor is hard to imitate.
Seasonings: Ground mustard, garlic powder, and salt round out the flavor profile. Don’t skip the ground mustard—it is a key ingredient!
Panko: This is optional, but panko + butter creates a mesmerizing CRUNCH that beautifully complements the creamy dip. Panko is a Japanese breadcrumb sold in every grocery store (including Walmart), usually next to the other breadcrumbs.
Please do not substitute panko with Italian breadcrumbs. It is better to omit them than use Italian breadcrumbs. Panko breadcrumbs are larger and dryer than normal breadcrumbs, so they absorb less moisture and become much crispier.

WHAT TYPE OF CRAB MEAT SHOULD I USE?

I recommend lump crabmeat for this hot Crab Dip recipe. It is mild, sweet, and tender; you can purchase it fresh, canned, or frozen. Imitation crab would be my last choice, but it is an option if the budget calls for it. Here is the breakdown:

•FRESH CRAB. Fresh Crab boasts the most flavor, which translates into a better crab dip. If you are in the Mid-Atlantic States, look for blue crab, whose native habitat includes the Chesapeake Bay and is generally considered the best-tasting and favorite choice.
•Look for crab meat labeled “hand-picked” or “fresh-picked,” which means it is fully cooked; it is often sold in plastic tubs by the butcher or seafood counter. You can also ask your grocer where to find the freshest crab meat in the store. Be sure to pick over your crab meat for cartilage thoroughly. Nothing will ruin a creamy bite than biting into cartilage!

•CANNED CRAB. Canned Crab doesn’t taste as flavorful as fresh crab, but it is still a great, economical, and convenient option.
•Look for white lump crab meat, which comes from the knuckles of the crab and is the highest grade of canned crab meat. You may also use fancy white crab meat containing white body meat, but it is considered one step down. Drain your crab meat in a fine mesh sieve before adding it to the dip.

•IMITATION CRAB. I urge you to use fresh or canned crab unless someone in your family is allergic to crab. Imitation crab is made from minced fish flesh, often pollock, that has been deboned, combined with other ingredients, heated, and formed into crab-like cuts. Although imitation crab is an okay-tasting alternative, it contains sugar, starch egg whites, preservatives, and often MSG.
•Look for imitation crab in the refrigerated seafood section near fresh fish and shrimp or in the frozen seafood aisle at most grocery stores. Check imitation crab ingredients for crab extract if someone is allergic to crab.

top view of showing what to serve with easy crab dip surrounded by vegetables, crackers, chips and baguette slices

CAN I USE FAT FREE CREAM CHEESE?

Yes! You can make this recipe with full-fat cream cheese or low-fat cream cheese. Full-fat cream has more flavor and melts better, but low-fat is still tasty. Use a block of cream cheese, not a cream cheese spread.

Can I use Greek yogurt?

I have not personally tried Greek Yogurt in this recipe but I imagine full-fat plain Greek Yogurt could be used in place of the sour cream. Greek Yogurt is slightly more tangy than sour cream so that I would reduce the amount of lemon juice.

HOW TO MAKE CRAB DIP

This foolproof Crab Dip takes just 10 minutes to prep then it’s hands-off baking time. Here’s how:

Beat cream cheese. Add cream cheese to a mixing bowl and beat with a handheld mixer on medium-high speed for one minute. Add sour cream, mayonnaise, Worcestershire, lemon juice and all seasonings and beat until combined. This might seem like one extra step but it makes a HUGE difference!
Stir in remaining ingredients. Stir in green onions, ½ cup cheddar, ½ cup mozzarella, then gently fold in crab meat. You don’t want to just mix the crab in, but rather fold it in with a spatula so it doesn’t completely break apart.

showing how to make crab dip by mixing cream cheese, sour cream and mayonnaise until smooth then adding cheddar cheese

showing how to make crab dip by adding lump crab m eat to a glass bowl with cream cheese base

Transfer to baking dish. Spoon into a 2-qt. baking dish or 10” skillet and spread into an even layer. Evenly top with remaining cheeses; set aside.
Make crispy panko. For the BEST, truly crispy panko topping infused with buttery bliss, you need to toast it first in a skillet with melted butter. This step takes minutes but adds tons of YUM!

shwoing how to make crab dip by sprinkling the top with cheese

shwoing how to make crab dip by sprinkling top with panko

Bake. Cover with foil and bake at 375° F for 25-30 min. or until cheese is completely melted and bubbling around the edges and hot throughout (baking time will vary depending on depth of dish). This will ensure the cheese has completely melted to ooey gooey delight.

CAN I MAKE THIS CRAB DIP IN THE SLOW COOKER?

Yes, you can keep the dip warm in the slow cooker after baking or make it entirely in the slow cooker.

To make Crockpot Crab Dip:

1. Lightly grease the slow cooker with nonstick cooking spray or use a crock pot liner.
2. Add cream cheese to a mixing bowl and beat with a handheld mixer on medium-high speed for one minute. Add sour cream, mayonnaise, 3. Worcestershire, lemon juice, and all seasonings are beaten until combined.
3. Stir in green onions, ½ cup cheddar, ½ cup mozzarella, then gently fold in crab meat.
4. Transfer mixture to the crock pot, but do not top with remaining cheeses.
5. Cook on LOW for 3-4 hours, stirring occasionally.
6. Once the dip is hot, top with the remaining cheeses and panko, if using. Cover and cook on low for an additional 30-60 minutes or until the cheese is completely melted.

Best Crab Dip Recipe Tips

Splurge for real crab. The fresher the crab, the better the dip. In a pinch you can use imitation crab, but it won’t have the same flavor.
Use soft cream cheese. If your cream cheese isn’t soft enough, the cheeses and seasonings won’t evenly combine and you’ll be left with pockets of ingredients. To soften cream cheese, cube it and microwave at 15 second intervals until its easy to stir.
Use an electric mixer. Beating the cream cheese until fluffy with an electric mixer instead of whisk makes your dip 10X creamier. I know beating the cream cheese seems like an extra step, but I have tried it with beating and without beating, and I promise it is worth it.
Freshly grated cheese. Please use freshy grated cheeses because pre-packed cheeses use anti-clumping chemicals which prevents them from melting as well.
To panko or not panko. The panko adds the buttery CRUNCH that is a delectable compliment with the dip. I love adding panko if I am serving with less crunchy dippers such as bread or vegetables. If you are serving with buttery Ritz or tortilla chips, it isn’t as necessary.

a skillet of baked crab dip coming out of the oven

Hot Crab Dip Variations

This baked Crab Dip is already hypnotic due to the tender crab meat. That being said, you are welcome to jazz your dip up until your heart (and belly) are content. Just make sure that you don’t go crazy with add-ins or your dip won’t be as creamy. If you want to go crazy, then reduce some of the crab meat.

Spice it up: Add more hot sauce, chopped pickled jalapenos (my fav!), chopped chipotle peppers, or cayenne pepper.
Add Artichokes: Are a favorite variation. Add ½ cup chopped marinated artichoke hearts.
Add Vegetables: Add sautéed mushrooms, bell peppers or corn kernels.
Add Bacon: Add 6 cooked and crumbled bacon pieces to the dip and 2 cooked and crumbled pieces on the top for garnish after baking. Use thick cut bacon so it doesn’t get lost.
Add a Different Protein: Swap half of the crab meat for cooked chorizo.

How to serve Hot Crab Dip

After the hot Crab Dip comes out of the oven, let it sit for at least 5 minutes so guests don’t burn their mouths.
If using a skillet, wrap the skillet handle in a towel to protect your guests from burning themselves.
Crab Dip is best served hot.

WHAT DO YOU SERVE WITH BAKED CRAB DIP?

Baked Crab Dip is delicious with everything it touches; you’ll just want to ensure the dipper is sturdy enough for the decadent dip. Here are some serving ideas:

• French Baguette
• Sourdough
• Soft pretzels
• Butter crackers such as Ritz
• Tortilla chips (sturdy tortilla chips are best; otherwise, they can break)
• Pita chips
• Carrots
• Bell peppers
• Cucumbers
• Broccoli
• Cauliflower

If you want to serve with baguette slices as pictures, brush the slices with olive oil, spread them in an even layer on a baking sheet, and bake at 400 degrees for 10 minutes.

WHAT TO EAT WITH CRAB DIP?

Crab Dip is a favorite party food for game day parties, viewing parties, potlucks, Christmas, New Years, etc. It is stand alone delicious but also pairs well with these other appetizers and party food we love:

• Party Food Mains: Crockpot BBQ Ribs, Pizza Pinwheels, Stromboli, Slow Cooker Brisket, Crockpot Chili

• Party Food Sandwiches: French Dips, Italian Beef Sandwiches, BBQ Brisket Sandwiches, BBQ Pulled Pork Sandwiches, Philly Cheesesteaks

• Party Food Appetizers: Bacon Ranch Cheeseball, Jalapeno Poppers, Artichoke Dip Bites, Honey Buffalo Meatballs, Egg Rolls

• Party Food Dips: Chili Cheese Dip, Queso Blanco. Jalapeno Popper Dip, Spinach Artichoke Dip, Pizza Dip, Guacamole

Can I serve this dip cold?

Technically you can serve this Crab Dip cold, but I would only serve it cold after it has been baked previously so the cheeses have melted. We prefer this dip hot, and I can only recommend the piping-hot-out-of-the-oven version.

top view of hot crab dip recipe in a cast iron skillet with a dipper stuck into the center of the dip garnished with green onions.

How to store Hot Crab Dip

Leftovers should be covered tightly with foil or transferred to an airtight container and stored in the refrigerator for up to three days.

WHAT SHOULD I DO WITH LEFTOVERS?

It is a happy (and rare) day when there is leftover Crab Dip! Add it to a skillet with some milk and gently heat to create the most incredibly rich, creamy, cheesy sauce! This cheese sauce is spectacular with rice, pasta, or even soup!

The leftover dip is also fabulous on chicken (usually called “chicken Chesapeake”) or stuffed in chicken with asparagus. It is also yummy in quesadillas, flautas or taquitos.

How do you REHEAT CRAB DIP?

You can reheat Spinach Artichoke Dip in the oven at 375 degrees for approximately 20 minutes or until hot and bubbly. You can microwave smaller portions at 30 second intervals until heated through.

DOES CRAB DIP FREEZE WELL?

I do not recommend freezing due to the mayonnaise and sour cream. The fat will separate and become a funny texture. Instead, you can prepare your dip in advance and refrigerate or half the recipe if you are worried about leftovers.

CAN YOU MAKE CRAB DIP AHEAD OF TIME?

Yes, this easy Crab Dip is an excellent make-ahead dip!

1. Prepare the dip according to the directions until baking, except don’t add panko if using it. Keep the panko separate in a plastic bag.
2. Cover prepared dip with foil or plastic wrap and refrigerate for up to two days.
3. When ready to bake, add panko, recover, and bake in a preheated oven at 375 degrees for 35-40 minutes or until hot and bubbly.

faqs

How “hot” is Hot Crab dip?

I know I’m going to get this question so let me clarify that the “hot” in Hot Crab Dip does not refer to the spice level, rather it means the dip is baked and served warm as opposed to cold crab dip.
As far as the heat – it is up to you! A few dashes of hot sauce will not make it spicy, but you can add as much hot sauce as you like or spice it up with chopped pickled jalapenos. I opt to keep it milder when serving a crowd and then leave the hot sauce out for those who love it HOT.

WHAT SHOULD I BAKE CRAB DIP IN?

Any oven proof dish will work that is roughly 3 quarts or 9-10 inches. You can use a baking dish that is roughly 8 x11” or a 9×9 square baking dish, a 9-inch pie pan or cake pan. You can also use a 10” oven proof skillet as I did in these photos.

up close of easy crab dip dipped into with a cracker

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Tools Used in This Recipe

Cast Iron Skillet 12-inch

Stainless Steel Mixing Bowl Set

Hand Mixer

Wooden Spatula Set

Cheese Grater

See Favorite Tools

Crab Dip with Cream Cheese

This Hot Crab Dip recipe will be one of the best and easiest dips you ever make-or tasted! It is rich, creamy, cheesy, packed with flavor and did I say 10-minute prep already? This luxurious Crab Dip is a mixture of buttery crab meat, cream cheese, sour cream, cheeses, Old Bay seasoning and a few splashes of Worcestershire, lemon juice and hot sauce all baked together into addicting splendor. This creamy Crab Dip is not only quick and easy but can be made ahead of time or in the crockpot for a an outrageously delicious, stress-free, crowd pleasing appetizer!

Servings: servings

Total Time: 40

Prep Time: 10

Cook Time: 30

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Ingredients

1 8 oz. pkg. cream cheese softened
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons Old Bay seasoning
1/2 tsp EACH ground mustard, garlic powder, salt
a couple shakes Tabasco or favorite hot sauce
1/3 cup thinly chopped green onions
1 cup freshly grated sharp cheddar cheese divided
1 cup freshly grated mozzarella cheese divided
16 oz. lump crab meat (or two 6 oz. cans, drained)

Panko Topping (optional)

2 tablespoons butter
1/2 cup panko breadcrumbs

For Serving

crackers, pita chips, chips, bread, vegetables

Instructions

Stovetop

Preheat oven to 375 degrees F.
Add cream cheese to a mixing bowl and beat with a handheld mixer on medium-high speed for one minute. Add sour cream, mayonnaise, Worcestershire, lemon juice and all seasonings and beat until combined.
Stir in green onions, ½ cup cheddar, ½ cup mozzarella, then fold in crab meat. Spoon into a 2-qt. baking dish or 10” skillet and spread into an even layer. Evenly top with remaining cheeses; set aside.
Prepare panko topping by melting butter in a medium skillet over medium heat. Stir in panko and continue to stir constantly until panko is golden. Evenly sprinkle over cheeses.
Cover with foil and bake at 375° F for 25-30 min. OR until the dip is bubbling around the edges and the dip is hot throughout (baking time will vary depending on depth of dish – don’t shortcut the baking, it is what helps make it creamy).
Serve warm with baguette slices, crackers, chips or vegetables.

Slow Cooker

Lightly grease slow cooker with nonstick cooking spray (optional: use a crock pot liner for easy clean up).
Add all the ingredients to the slow cooker, EXCEPT the crab meat and panko topping, using ½ cup cheddar and ½ cup mozzarella. Stir to combine, then fold in the crab meat.
Cook on LOW for 2-3 hours, or until the cheeses are melted and dip is hot and bubbly, stirring occasionally.
Top with remaining cheeses, cover, and cook an additional 20 minutes for the cheese to melt.
Optional: Prepare panko topping by melting butter in a medium skillet over medium heat. Stir in panko and continue to stir constantly until panko is golden. Evenly sprinkle over dip.

Notes

Crockpot Crab Dip

Lightly grease slow cooker with nonstick cooking spray or use a crock pot liner.
Add cream cheese to a mixing bowl and beat with a handheld mixer on medium-high speed for one minute. Add sour cream, mayonnaise, Worcestershire, lemon juice and all seasonings and beat until combined.
Stir in green onions, ½ cup cheddar, ½ cup mozzarella, then gently fold in crab meat.
Transfer mixture to the crock pot but do not top with remaining cheeses.
Cook on LOW for 3-4 hours, stirring occasionally.
Once the dip is hot, top with remaining cheeses and panko if using, cover and cook on low for an additional 30-60 minutes or until the cheese is completely melted.

Tips and Tricks

Splurge for real crab. The fresher the crab, the better the dip. In a pinch you can use imitation crab, but it won’t have the same flavor. See detailed section in post about different crab options.
Use soft cream cheese. If your cream cheese isn’t soft enough, the cheeses and seasonings won’t evenly combine and you’ll be left with pockets of ingredients. To soften cream cheese, cube it and microwave at 15 second intervals until its easy to stir.
Use an electric mixer. Beating the cream cheese until fluffy with an electric mixer instead of whisk makes your dip 10X creamier. I know beating the cream cheese seems like an extra step, but I have tried it with beating and without beating, and I promise it is worth it.
Freshly grated cheese. Please use freshy grated cheeses because pre-packed cheeses use anti-clumping chemicals which prevents them from melting as well.
To panko or not panko. The panko adds the buttery CRUNCH that is a delectable compliment with the dip. I love adding panko if I am serving with less crunchy dippers such as bread or vegetables. If you are serving with buttery Ritz or tortilla chips, it isn’t as necessary.

Make Ahead

Prepare dip according to directions up to baking except don’t add panko if using. Keep panko separate in a plastic bag.
Cover prepared dip with foil or plastic wrap and refrigerate for up to two days.
When ready to bake, add panko, recover with and bake in preheated oven at 375 degrees for 35-40 minutes or until hot and bubbly.

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