Cheesy Hot Crab Dip

I love making this Cheesy Hot Crab Dip for parties and family gatherings. This creamy, indulgent appetizer combines tender lump crab meat with a rich blend of cream cheese, sharp cheddar, and savory seasonings that creates the ultimate crowd-pleasing dish. Whether you’re hosting game day or need an impressive starter for dinner guests, this hot crab dip delivers restaurant-quality flavor right from your own kitchen.

Best Hot Crab Dip Recipe

This recipe transforms simple ingredients into a luxurious appetizer that everyone will remember. The combination of cream cheese and sour cream creates an incredibly smooth base, while the sharp cheddar adds that tangy bite we all crave. I’ve served this countless times, and it disappears faster than any other appetizer I make.

The secret lies in using quality lump crab meat and not overmixing the ingredients. You want to maintain those beautiful chunks of crab throughout the dip while ensuring all the flavors meld together beautifully. The result is a warm, bubbly dip with golden edges that looks as good as it tastes.

Helpful Kitchen Tools

• Large mixing bowl
• Electric hand mixer or stand mixer
• 8×8 inch baking dish or small casserole dish
• Can opener
• Fine-mesh strainer
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Rubber spatula

Ingredients for Cheesy Hot Crab Dip

• 8 ounces cream cheese or Neufchatel cheese, softened
• ½ cup mayonnaise
• ½ cup light or regular sour cream
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon grated white onion
• 12 ounces lump crab meat (from 2 6-ounce cans)
• 1 teaspoon all-purpose seasoning salt (I use Lawry’s Seasoned Salt)
• ½ teaspoon Worcestershire sauce
• ½ lemon, juiced
• 2 tablespoons finely chopped Italian parsley
• Few shakes of Tabasco sauce, to taste
• Freshly ground black pepper, to taste
• Crackers, baguette slices, or tortilla chips for serving

How to Make Cheesy Hot Crab Dip

1. Preheat your oven to 375°F. Lightly grease an 8×8 inch baking dish with butter or cooking spray.
2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
3. Add the mayonnaise and sour cream to the cream cheese. Mix until well combined and creamy.
4. Fold in ¾ cup of the shredded cheddar cheese, saving the remaining ¼ cup for topping.
5. Stir in the grated onion, seasoning salt, Worcestershire sauce, and fresh lemon juice. Mix until evenly distributed.
6. Drain the crab meat thoroughly and pick through it to remove any shell pieces. Gently fold the crab meat into the cream cheese mixture, being careful not to break up the lumps too much.
7. Add the chopped parsley, Tabasco sauce, and black pepper. Taste and adjust seasonings as needed.
8. Transfer the mixture to your prepared baking dish and spread it evenly. Sprinkle the remaining ¼ cup of cheddar cheese on top.
9. Bake for 20-25 minutes, until the dip is hot and bubbly around the edges and the cheese on top is melted and lightly golden.
10. Remove from oven and let cool for 5 minutes before serving with your choice of crackers, baguette slices, or tortilla chips.

How to Reheat

Leftover crab dip reheats beautifully in the oven. Place it in a 350°F oven for 10-15 minutes until warmed through. You can also reheat individual portions in the microwave for 30-45 seconds, stirring halfway through. I don’t recommend reheating the entire dish in the microwave as it can become unevenly heated and lose its creamy texture.

For best results, add a tablespoon of sour cream or mayonnaise before reheating if the dip seems dry. This helps restore the original creamy consistency.

What to Serve with Hot Crab Dip

This versatile dip pairs wonderfully with many different vehicles. Buttery crackers like Ritz or Club crackers are classic choices that complement the rich flavors. Toasted baguette slices provide a nice crunch and can hold more dip without breaking.

For a more casual approach, sturdy tortilla chips work great, especially the scooped variety. I also like serving it with toasted pita triangles or even sliced vegetables like bell peppers and celery for those wanting a lighter option. Water crackers are another excellent choice that won’t compete with the crab flavors.

Notes

• Always use lump crab meat for the best texture and flavor
• Make sure cream cheese is fully softened before mixing to avoid lumps
• Don’t overmix once you add the crab meat to preserve the chunks
• Can be assembled up to 24 hours ahead and refrigerated before baking
• Add an extra 5-10 minutes to baking time if starting from cold
• Adjust Tabasco and seasoning salt to your heat preference
• Fresh crab meat can be substituted but will significantly increase the cost

Cheesy Hot Crab Dip FAQs

Can I make this dip ahead of time?
Yes, you can assemble the entire dip up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to serve, remove from refrigerator 30 minutes before baking and add an extra 5-10 minutes to the cooking time.

What’s the best type of crab meat to use?
Lump crab meat gives you the best texture and flavor. I prefer canned lump crab meat for convenience, but you can certainly use fresh crab meat if you want to splurge. Avoid claw meat or imitation crab as they won’t provide the same quality results.

How do I know when the dip is done baking?
The dip is ready when it’s hot and bubbly around the edges with a lightly golden top. It should be heated through completely, which typically takes 20-25 minutes at 375°F. If the top browns too quickly, cover with foil for the remaining cooking time.

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