Best Crab Dip

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


 

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
ingredient icon

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

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:

  1. 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!
  2. 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
  1. 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.
  2. 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! 
  1. 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.

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.
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.

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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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: 12 servings
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes

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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)

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

  1. Lightly grease 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, Worcestershire, lemon juice and all seasonings and beat 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 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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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: 12 servings
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

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)

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

  1. Lightly grease 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, Worcestershire, lemon juice and all seasonings and beat 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 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.

Carlsbad Cravings© Original

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6 Comments

  1. Ekta says

    This sounds so yum! Thank you so much for all your wonderful recipes. I have tried many and they have been always been super hits!
    What can someone with shellfish allergy use as a substitute for crab meat? Would tuna or rotisserie chicken taste good ?

  2. Chris says

    Love this recipe! But my oven is busted (new one on the way). Can I make it in the microwave?

    • Jen says

      Hi Chris, I would recommend the stove over the microwave – mix all of the ingredients except the crab and top cheeses and heat over medium-low until hot. Gently stir in the crab, heat through, add the cheese on top and cover to melt. I hope that helps!

  3. Melinda says

    We had some snow crabs left from last nights dinner, so I removed the meat and put it in this recipe…delicious! Not as much crab flavor as blue crab would have given, but the dish was wiped clean!

    • Jen says

      Yay! I’m so happy this recipe was a success! Thank you, Melinda!