This hot crab dip is a creamy, cheesy delight that’s perfect for any occasion. Packed with high-quality lump crab meat and a blend of rich cheeses, it offers a satisfying experience that will have everyone coming back for more.
This recipe for Baked Crabmeat Spread tackles issues of dullness and texture that often plague typical crab dips, providing a creamy and flavorful solution.
I know how challenging it can be to find a dip that pleases a crowd and doesn’t take all day to prepare. It’s frustrating when recipes fall flat, leaving guests unsatisfied. I’ve faced my share of overcooked or too salty dips, and I’ve honed this recipe to avoid those pitfalls, ensuring you get a tasty outcome every time.
This recipe works well because it’s super simple and quick, taking just about 25-30 minutes from start to finish. You can have it baking in your oven while you set up the rest of your snacks. Once it’s hot and bubbling, it’s ready to be enjoyed with your favorite crackers or bread.
If you’re looking for a quick and easy appetizer you can whip up in no time, check out my delicious Creme Brulee Donuts for something sweet to pair!
Table of contents
Why You Will Love This Recipe
- Rich and Creamy Texture , The blend of cream cheese, sour cream, and cheddar turns this hot crab dip into a creamy delight that feels luxurious as you scoop it up.
- Seafood Freshness , Using high-quality lump crab meat means you get a sweet, tender bite with each spoonful, bringing a taste of the ocean right to your table.
- Quick Preparation , With just 5 minutes for prep and 20-25 to bake, you’ll have this rich dip ready in no time, making it an easy choice for last-minute gatherings.
- Elevates Any Gathering , As a satisfying appetizer, this hot crab dip adds a touch of elegance to any event, from casual evenings to special celebrations, effortlessly impressing everyone who tastes it.
Delicious Hot Crab Dip
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 20-25 minutes
- Total Time: 25-30 minutes
- Yield: 8 servings 1x
- Category: appetizer
- Method: Baking
- Diet: Gluten Free
Description
A delicious hot crab dip that is perfect for gatherings and parties, baked to perfection with a creamy texture and rich flavors.
Ingredients
- 16 ounces (454 g) lump crab meat, high-quality
- 1 (8-ounce) (226 g) package cream cheese, full-fat, softened
- ¼ cup (60 ml) sour cream
- ¼ cup (60 ml) mayonnaise, good quality
- 1 cup (113 g) shredded cheddar cheese, freshly shredded
- ½ cup (50 g) shredded Parmesan cheese, freshly grated
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) lemon zest
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) Old Bay seasoning
- ½ teaspoon (1 g) paprika
- 2 teaspoons (10 ml) Worcestershire sauce
- Salt, to taste
- ¼ teaspoon (0.5 g) ground black pepper
- Optional garnish: 1 tablespoon (6 g) finely chopped green onions or chives
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (177°C) to preheat. This ensures even cooking and helps achieve a hot, bubbly finished dip.
- Step 2: Combine Your Ingredients: In a medium bowl, mix the lump crab meat with softened cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, shredded cheddar cheese, shredded Parmesan cheese, salt, and ground black pepper. Stir thoroughly until the mixture is smooth and all ingredients are fully incorporated with no clumps.
- Step 3: Spread into Dish: Transfer the crab mixture into a baking dish, spreading it evenly with a spatula to ensure uniform heating and baking.
- Step 4: Bake Until Bubbly: Place the dish in the preheated oven and bake for 20-25 minutes. Check at 20 minutes; the dip is done when the edges are bubbling and the top has a light golden hue. If not bubbling sufficiently after 20 minutes, continue baking in 5-minute increments until bubbly and slightly golden.
- Step 5: Time to Garnish: Remove the dish from the oven and allow it to cool for a few minutes before garnishing with freshly chopped green onions or chives if desired. This adds color and freshness to the creamy dip.
Notes
- Room Temperature: Cover the hot crab dip tightly with plastic wrap and keep at room temperature for up to 4 hours before serving.
- Refrigeration: Store leftovers in an airtight container and refrigerate at or below 40°F (4°C) for up to 4 days.
- Freezing: Place the dip in a freezer-safe container, seal well, and freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use high-quality lump crab meat for sweetness and delicate texture. Avoid canned crab meat for better flavor and consistency.
- Soften cream cheese fully before mixing to avoid lumps and achieve a smooth, creamy dip.
- Freshly shred the cheddar and Parmesan cheeses for better melting and flavor.
- If the dip tastes too salty, stir in 1 tablespoon (15 ml) sour cream before serving to mellow the flavor.
- If the mixture is too thick, add 1 tablespoon (15 ml) fresh lemon juice to add moisture and brightness just before baking.
- Add a sprinkle of finely chopped chives or green onions right after baking for a fresh color and flavor contrast.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Crab meat: Fresh or lump crab meat works best for this dip, as it offers a sweet and delicate flavor. Avoid canned crab if you can, as it lacks the same texture.
- Cream cheese: Use full-fat cream cheese for a rich and creamy base. Make sure it’s softened to make mixing easier, which helps achieve a smooth consistency.
- Mayonnaise: A good quality mayonnaise enhances creaminess and balances the flavors. Look for one that’s rich and flavorful; skip the low-fat versions for best results.
- Chopped green onions: Freshly chopped green onions add a mild, oniony kick. Use the green part for a pop of color and a bit more flavor in the dip.
- Lemon juice: Fresh lemon juice brightens the dip, enhancing the crab’s natural sweetness. Bottled lemon juice lacks that fresh taste, so opt for the real thing!
- Garlic powder: A dash of garlic powder adds depth without overpowering the dish. It incorporates more evenly than fresh garlic, which can be too pungent.
- Parmesan cheese: Grated Parmesan adds a salty, nutty flavor that complements the crab well. Use fresh, aged cheese if possible for better flavor.
- Worcestershire sauce: This gives a savory umami kick to the dip. A little goes a long way, so start with a small amount and adjust to taste.
- Hot sauce: A few dashes of your favorite hot sauce can ramp up the flavor without overwhelming it. Choose a sauce that balances heat with flavor!
- Crab meat: Fresh or lump crab meat works best for this dip, as it offers a sweet and delicate flavor. Avoid canned crab if you can, as it lacks the same texture.
- Cream cheese: Use full-fat cream cheese for a rich and creamy base. Make sure it’s softened to make mixing easier, which helps achieve a smooth consistency.
- Mayonnaise: A good quality mayonnaise enhances creaminess and balances the flavors. Look for one that’s rich and flavorful; skip the low-fat versions for best results.
- Chopped green onions: Freshly chopped green onions add a mild, oniony kick. Use the green part for a pop of color and a bit more flavor in the dip.
- Lemon juice: Fresh lemon juice brightens the dip, enhancing the crab’s natural sweetness. Bottled lemon juice lacks that fresh taste, so opt for the real thing!
- Garlic powder: A dash of garlic powder adds depth without overpowering the dish. It incorporates more evenly than fresh garlic, which can be too pungent.
- Parmesan cheese: Grated Parmesan adds a salty, nutty flavor that complements the crab well. Use fresh, aged cheese if possible for better flavor.
- Worcestershire sauce: This gives a savory umami kick to the dip. A little goes a long way, so start with a small amount and adjust to taste.
- Hot sauce: A few dashes of your favorite hot sauce can ramp up the flavor without overwhelming it. Choose a sauce that balances heat with flavor!
Recipe Tips
- If crab dip appears too salty, mix in 1 tablespoon sour cream to mellow flavors before serving. This adjustment works well to achieve a well-rounded taste.
- When the dip isn’t bubbling, check after 20 minutes of baking at 350°F. If it needs more time, add 5-minute intervals until edges are golden.
- If the mixture seems overly thick, incorporate 1 tablespoon of lemon juice for added moisture and a hint of freshness just before baking.
- For an appealing presentation, sprinkle 1 tablespoon of finely chopped chives on top right after removing from the oven. This step adds color and enhances flavor.
- If you want to prepare it ahead, assemble and refrigerate the dip for up to 24 hours. Bake it for 25-30 minutes when ready to serve.
Serving Suggestions
Serve with gluten-free crackers or celery sticks for dipping. A side of fresh vegetable sticks or a simple green salad complements the hot crab dip nicely.
Add to a baked potato or use as a topping for gluten-free bagels. You can also blend into a seafood pasta or on top of rice for extra flavor.
Top with a sprinkle of fresh chives or parsley for a vibrant touch. You can also drizzle with lemon-infused olive oil or a dash of hot sauce for extra zest.
Recipe variations
- You can use canned crab meat as a convenient alternative to fresh lump crab, adjusting for moisture by draining well before mixing to maintain dip texture.
- Add 1 teaspoon of Old Bay seasoning and 1 teaspoon of garlic powder for pronounced savory notes that highlight the crab without overwhelming it.
- Either cream cheese or mascarpone can be used as the creamy base; mascarpone yields a softer, creamier dip texture with subtle sweetness.
- If doubling the recipe for larger parties, use 32 ounces of crab and increase cheeses accordingly, 2 cups cheddar and 1 cup parmesan, to maintain flavor profile. This joins my Oven Baked Shrimps in seafood-style appetizers.
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How to Store?
To keep your hot crab dip fresh and delicious, follow these storage tips:
Room Temperature: Cover your hot crab dip tightly with plastic wrap and store at room temperature for up to 4 hours before serving.
Refrigeration: Transfer the dip to an airtight container and refrigerate at or below 40°F for up to 4 days, keeping flavors intact.
Freezing: Place dip in a freezer-safe container, seal well, and freeze at 0°F for up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
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