Crab Dip Recipe
A rich, bubbly appetizer baked with tender lump crab, cream cheese, cheddar, and Old Bay. It delivers warm, savory flavor with sweet seafood in every scoop.
Equipment
- 9-inch pie dish or baking pan
- Mixing Bowl
- hand mixer or spatula
Ingredients
- 8 ounce package cream cheese room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic minced
- ¼ cup chopped green onion
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt*
- 1 teaspoons Worcestershire sauce
- ½ of a lemon juiced
- 1 cup freshly shredded cheddar cheese divided
- ½ teaspoon hot sauce or more, to taste
- 1 pound fresh jumbo lump crab meat
- sourdough bread
- crackers
- tortilla chips
- chopped cold veggies
Instructions
- Heat the oven to 350°F, then beat the room-temperature cream cheese in a mixing bowl until completely smooth. The cream cheese should look velvety and free of firm lumps before anything else is added.
- Blend in the mayonnaise, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire sauce, and lemon juice. The mixture should become creamy and evenly seasoned, with green onion distributed throughout.
- Stir in ¾ cup of the cheddar cheese and the hot sauce, then fold in the jumbo lump crab meat with a spatula. Use broad, gentle turns so the crab remains in distinct pieces instead of breaking apart.
- Transfer the dip to a 9-inch pie dish or similar-size baking pan, then scatter the remaining cheddar cheese across the surface. Keep the topping in an even layer so it melts and browns evenly.
- Bake for about 20 minutes. Take it out when the edges are gently bubbling, the cheese is lightly golden, and the dish smells warm and citrusy with Old Bay spice.
- Serve the dip warm with sourdough bread, crackers, tortilla chips, or chopped cold veggies. The center should be hot and creamy enough to hold onto a sturdy dipper.
- Cover leftover dip and keep it in the refrigerator for up to 3 days, then rewarm it in the microwave. Heat only until warmed through to help preserve the creamy texture.
Notes
Texture tip: Use softened brick cream cheese for a smooth base, and fold the crab in gently with a spatula to keep the large, tender lumps intact.
Baking cue: Pull the dip from the oven as soon as the edges gently bubble and the cheddar turns lightly golden to avoid dairy separation.
Storage: Keep leftover dip covered in the refrigerator for up to 3 days and rewarm gently in the microwave or a low oven until heated through.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.