This creamy baked crab dip is rich, golden, and irresistibly smooth - the perfect warm appetizer to enjoy with toasted sourdough or crackers for an easy, crowd-pleasing treat.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 8 oz (225 g) cream cheese, room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic, minced
- ¼ cup chopped green onion
- 1½ tsp Old Bay seasoning
- ¼ tsp salt (adjust to taste)
- 1 tsp Worcestershire sauce
- Juice of ½ lemon
- 1 cup shredded cheddar cheese (¾ cup for mixing, remainder for topping)
- ½ tsp hot sauce (or more, to taste)
- 1 lb (450 g) fresh jumbo lump crab meat
For serving:
Sourdough bread, crackers, tortilla chips, or chopped vegetables
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Stir in mayonnaise, sour cream, garlic, green onion, Old Bay, salt, Worcestershire sauce, and lemon juice until well combined.
- Add ¾ cup of shredded cheddar cheese and hot sauce; mix until smooth.
- Gently fold in the crab meat, keeping the lumps intact.
- Transfer mixture to a 9-inch pie dish or baking dish.
- Sprinkle remaining cheddar cheese over top.
- Bake for about 20 minutes, until golden and bubbly.
- Serve warm with bread, crackers, chips, or vegetables.
Variations & Tips
- Cold Version: Skip baking and serve chilled.
- Crockpot Version: Cook on low for 1–2 hours until hot.
- Bread Bowl Option: Hollow out a round loaf, fill with dip, and bake. Use bread pieces for dipping.
- Make Ahead: Prepare up to 1 day before baking; refrigerate until ready.
- Storage: Store leftovers in the fridge for up to 5 days; reheat as needed.