My Cream Cheese and Crab Dip is great for parties, and only uses six ingredients. I’ve landed on a recipe that elevates this classic appetizer to new heights, a warm, bubbling concoction that’s both decadent and comforting. It’s cheesy and creamy, and features crab meat and Old Bay seasoning.
If you love dip like I do, then try these other great hot dip recipes, my homemade queso and my hot spinach artichoke dip. They are winner for any party.
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Why this Cream Cheese and Crab Dip Recipe is a Keeper
This great recipe for creamy crab dip is ready to serve in about 30 minutes. You can make it ahead of time and store in an airtight container in the fridge, then enjoy this simple and delicious dip later. It’s made with real crab, cream cheese, and mayonnaise, and is perfect for New Year’s Eve or other events. Here are a few reasons why you’ll love this recipe made with fresh crab meat and cheese on top:
- 30 Minute Dip: This crab dip with Old Bay only takes about 30 minutes to make.
- Only 6 Ingredients: This cream cheese crab dip only takes 6 ingredients to make.
- Great for Beginner Cooks: This crab dip recipe is great for beginners. All you have to do is mix the ingredients together and bake.
What Type of Crab Meat is Best for this Dip?
This hot crab dip recipe is made with lump crabmeat, which comes from the crab’s back legs and is also used for making crab cakes. It’s better to use high-quality crab meat instead of canned crab for the best texture and flavor. You can buy fresh lump crab meat for this creamy dip in the seafood section of your local grocery store. You can also use claw meat in this Maryland crab dip.
Easy and Delicious Crab Dip Ingredients
- Cream Cheese: You can use a low fat version if you like, or use sour cream instead.
- Mayonnaise: A Keto version of mayo or a low fat version also works in this homemade crab dip recipe.
- Old Bay Seasoning: Make your own, or use any seafood seasoning you enjoy.
- Jumbo Lump Crab Meat: Backfin crab meat, blue crab meat, or lobster works great too. Fresh crab is recommended over imitation crab. You can also use canned crab meat in this easy crab dip recipe, but it isn’t recommended.
See the recipe card below for a complete list of the ingredients with measurements.
Make Hot Crab Dip Ahead of Time
- You can make this crab dip ahead of time (up to the baking stage) and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed. You might need to add a few extra minutes to the baking time.
Pro Tip for the Lump Crab Meat Dip
You don’t need to cook the crab for a long time. Just gently heat it through. It will warm in the oven as the dip bakes.
How to Make Crab Dip with Cream Cheese
These are the basic steps for making creamcheese crab dip. Refer to the full, printable recipe card below for detailed instructions.
1. Prep the Dip and Fold in the Crab Meat
Preheat the oven to 350 degrees. Mix together cream cheese, mayonnaise, Old Bay, pieces of jumbo lump crab, and mozzarella in a large bowl until well combined.
2. Bake the Dip
Spread the mixture in a baking dish and bake in the oven for 30 minutes, until the dip is golden brown. Garnish with chopped green onions before serving.
How to Store, Reheat and Use Leftover Hot or Cold Easy Crab Dip
- Storing: Transfer the appetizer crab mixture to in an airtight container in the refrigerator.
- Reheating: Reheat the dip in the microwave or oven until warmed through. This appetizer dip can also be served hot or cold.
- Using Leftovers: Crab dip will keep fresh for up to 3 days. Cold crab dip recipe is great as a spread. Mix the crab dip before serving.
Variations and Substitutions for Hot Crab Dip with Old Bay
- Seafood Variations: Substitute some of the crab meat with shrimp, lobster, or scallops for a mixed seafood dip.
- Spicy Crab Dip: Add some diced jalapenos, chipotle peppers in adobo sauce, or a few dashes of hot sauce for a spicy kick.
- Cheesy Crab Dip: Increase the amount of cheese, or use a different cheese blend, like pepper jack or smoked gouda.
- Artichoke Crab Dip: Add chopped artichoke hearts to the dip for extra flavor and texture. You can also flavor with lemon juice or Worcestershire sauce.
- Spinach and Crab Dip: Combine the classic spinach and artichoke dip with crab meat for a delicious twist.
Baked Crab Dip Recipe FAQs
Serve this recipe with caramelized onion dip, baked ricotta dip, or everything bagel dip.
Dip with toasted bread, crackers, tortilla chips, pretzels, or vegetables. You can also serve it with crab legs or homemade crab cakes.
You can freeze the dip, but the texture will change.
Expert Tips for Making This Easy Appetizer Recipe
- Quality Crab is Key: Use the best quality crab meat you can afford for this party dip. Fresh lump crab meat is ideal, but if using canned, be sure to drain it well and pick through it to remove any shell fragments. You can also use imitation crab .
- Don’t Overcook the Crab: Add the crab meat towards the end of cooking to prevent it from becoming rubbery. Gently fold it into the other ingredients.
- Flavor Boosters: Fresh herbs like parsley, chives, or dill also add a bright note.
- Cream Cheese is Crucial: Use full-fat cream cheese for the richest, creamiest texture. Let it come to room temperature before mixing to prevent lumps.
- Add Cheese and Bake: Use a good quality cheese that melts well, like Gruyere, Monterey Jack, or sharp cheddar cheese. A combination of cheeses is also delicious.
- Baking to Perfection: Bake the dip until it’s bubbly and golden brown. Avoid overbaking, as it can become dry.
- Make Hot or Cold:
More Recipes You Might Like
Cream Cheese and Crab Dip
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Ingredients
- 8 ounces Cream Cheese, softened
- 1 cup Mayonnaise
- 1 tablespoon Old Bay Seasoning
- 1 cup Lump Crab Meat
- ½ cup Mozzarella Cheese, Shredded
- Green Onion, for garnish
Instructions
- Preheat the oven to 350 degrees.
- Mix together the ingredients in a large bowl until well combined.
- Spread the mixture in a baking dish and bake in the oven for 30 minutes, until the dip is golden brown.
- Garnish with chopped green onions before serving.
Christina’s Notes
- Quality Crab is Key: Use the best quality crab meat you can afford for this party dip. Fresh lump crab meat is ideal, but if using canned, be sure to drain it well and pick through it to remove any shell fragments. You can also use imitation crab .
- Don’t Overcook the Crab: Add the crab meat towards the end of cooking to prevent it from becoming rubbery. Gently fold it into the other ingredients.
- Flavor Boosters: Fresh herbs like parsley, chives, or dill also add a bright note.
- Cream Cheese is Crucial: Use full-fat cream cheese for the richest, creamiest texture. Let it come to room temperature before mixing to prevent lumps.
- Add Cheese and Bake: Use a good quality cheese that melts well, like Gruyere, Monterey Jack, or sharp cheddar cheese. A combination of cheeses is also delicious.
- Baking to Perfection: Bake the dip until it’s bubbly and golden brown. Avoid overbaking, as it can become dry.
- Make Hot or Cold: You can make this crab dip cold if you want. Refrigerate until ready to serve.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Crab dip is one of my family’s favorites to have for football game day parties!
This dip disappears fast! So good!
This is a FAVORITE at book club. I never bring home leftovers.