Crab Dip
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 Prep Time
12servings 10minutes
Cook Time
30minutes
Servings Prep Time
12servings 10minutes
Cook Time
30minutes
Hot Crab Dip
Ingredients
  • 18 oz. pkg. Cream Cheesesoftened
  • 1cup sour cream
  • 1/2cup mayonnaise
  • 1tablespoon Worcestershire sauce
  • 1tablespoon lemon juice
  • 2teaspoons Old Bay seasoning
  • 1/2tsp EACH ground mustard, garlic powder, salt
  • a couple shakes Tabascoor favorite hot sauce
  • 1/3cup thinly chopped green onions
  • 1cup freshly grated sharp cheddar cheesedivided
  • 1cup freshly grated mozzarella cheesedivided
  • 16oz. lump crab meat(or two 6 oz. cans, drained)
Panko Topping (optional)
  • 2tablespoons butter
  • 1/2cup panko breadcrumbs
For Serving
  • crackers, pita chips, chips, bread, vegetables
Instructions
  1. Preheat oven to 375 degrees F.
  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, 1/2 cup cheddar, 1/2 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.
  4. 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.
  5. 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).
  6. Serve warm with baguette slices, crackers, chips or vegetables.
Recipe 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, 1/2 cup cheddar, 1/2 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.