Simple ingredients come together to make this deliciously creamy and highly addictive crab dip. Baked to a bubbly golden brown, it’s ready to be served in just 30 minutes!
Why this recipe works
The best part about this crab dip, other than its cheesy goodness, is that it can be enjoyed warm from the oven or chilled in the refrigerator. It’s as easy as 1,2,3. Give everything a good mix in a bowl and you’re ready to go. We’re all for quick and easy crab recipes (que our air fryer crab cakes).
This party dip recipe is made with lump crab meat, cheddar cheese, cream cheese, sour cream, garlic, and flavored with Old Bay seasoning with a bit of lemon juice to level all the flavors out. These ingredients together create a creamy and savory appetizer you just can’t get enough of!
RELATED: you might also like this recipe – Crab Cakes
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRAB – I suggest you use lump crab meat for this dip as the flavor is hard to beat. Though if you’re looking for a cheaper option, canned crab meat or frozen will also work. I would not recommend imitation crab. You can find lump crab meat in the canned meat aisle or in the seafood section of your grocery store.
How to Make Crab Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F.
- With a hand mixer, whip the cream cheese in a large bowl.
- Add the remaining ingredients and mix again.
- Pour into an 8 inch cast iron skillet and bake for 25 minutes. Cheese will be bubbly and the top will start to brown.
Frequently Asked Questions & Expert Tips
Absolutely! Crab dip can be served hot or cold. Pop it in the refrigerator to chill after mixing and serve as is.
Yes, you can make crab dip the night before serving. Store it in the refrigerator until you are ready to bake it (or serve it chilled).
When properly stored in an air-tight container in the refrigerator, leftover crab dip should last for up to 3 days.
Serving Suggestions
Crab dip can be served with bread chunks, celery sticks, crostini, tortilla chips, or sturdy crackers. Take it to the next level and put the dip in a bread bowl! Whip out this recipe for football parties and get-togethers of all sorts. Serve warm or cold with chopped green onion as garnish.
Optionally add a bit of heat to the dish by throwing in some diced jalapeno or a few dashes of hot sauce.
More Dip Recipes
- Taco Dip
- Dill Dip
- Buffalo Chicken Dip
- Crockpot Cheese Dip
- Philly Cheesesteak Dip
- Spinach Artichoke Dip
- Pizza Dip
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Crab Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz lump crab meat
- 8 oz cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cloves garlic minced
- 1 Tbsp lemon juice
- 1 tsp Old Bay Seasoning
- 1 cup cheddar cheese shredded
- green onion optional, chopped, as garnish
Things You’ll Need
Before You Begin
- Easily double this recipe and place it in a 16 inch cast iron skillet. You may need additional time in the oven.
- Enjoy this dip warm or cold. If serving cold, do not bake, place the mixed ingredients directly into the refrigerator and chill.
- Serve with crostini, bread chunks, sturdy crackers, celery, or tortilla chips.
Instructions
- Preheat the oven to 350F.
- With a hand mixer, whip the cream cheese in a large bowl.
- Add the remaining ingredients and mix again.
- Pour into a cast iron skillet and bake for 25 minutes. Cheese will be bubbly and the top will start to brown.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
Kathi, Sacramento, CA says
Love the crab dip but used Dungeness crab meat, cause that is what is now in season here in California. OMG – YUM!!! Thanks for posting. I had some of the dip left over – and spread it on English Muffins and gave it a quick heat in the oven.