Classic Crab Dip

Classic Crab Dip

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

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, beat the cream cheese until smooth.
  3. Stir in mayonnaise, sour cream, garlic, green onion, Old Bay, salt, Worcestershire sauce, and lemon juice until well combined.
  4. Add ¾ cup of shredded cheddar cheese and hot sauce; mix until smooth.
  5. Gently fold in the crab meat, keeping the lumps intact.
  6. Transfer mixture to a 9-inch pie dish or baking dish.
  7. Sprinkle remaining cheddar cheese over top.
  8. Bake for about 20 minutes, until golden and bubbly.
  9. 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.
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