Crab Dip Recipe
Dip are wonderful to serve at any party because they are usually very easy to make and can be made ahead of time. I like to include a couple of cold dips and hot dips for the party table and an array of dippers. There are several dips that are always popular with guests like the classic spinach artichoke dip, buffalo chicken dip, and this Crab Dip, of course.
This dip is the biggest crowd pleaser at my holiday parties. It’s a rich, creamy dip packed with lump crab meat (which is a favorite for making crab cakes), cream cheese, Parmesan cheese, mayo, sour cream, and a few more ingredients for extra flavor. Lemon juice, chives, garlic, and Worcestershire sauce make the flavors pop and your taste buds sing with each and every bite.
The whole thing is so easy to make, all you have to do is combine it all together and bake until hot and gooey. Make sure to give it a few minutes to cool down…trust me!
Crab Meat – You can use claw or lump crab meat, either will work. SIFT THORUGH the crab meat thoroughly with your hands because there are always pieces of crab shell left behind. Scroll down for more info on what crab meat to use!
Cream Cheese – I recommend using a full fat cream cheese for the best results. Remember to let it soften to room temperature prior to using!
Mayonnaise and sour cream – use your favorite brands but I do recommend you use full fat rather than reduced or fat free for both. This will give the best flavor and consistency to your dip.
Parmesan Cheese – you can get a block and shave it or get freshly shaved parmesan cheese at the deli section of your grocery store.
Lemon juice – it’s always best to use freshly squeezed lemon juice.
Garlic – for the best flavor, always use fresh garlic cloves and press it yourself.
Green onion – you can use scallions or chives for this recipe, just mince it into small pieces.
See recipe card for complete information on ingredients and quantities.
What Is the Best Crab Meat to Use?
If possible, use jumbo lump crab meat that is refrigerated or fresh. This will give you truly a superior taste because it’s taken out of the largest muscle and kept in tact. This meat is white in color, looks like lumps of meat (hence the name), and has the best flavor. It is also the most expensive option.
If jumbo lump crab meat is too expansive or inaccessible, you can use claw meat instead. Claw crab meat is less expensive and easier to find at the stores but also is a good option.
Crab meat to avoid is canned and not refrigerated. This meat will be better used in soups rather than crab cakes. If canned is the only option, use the one that has to be refrigerated. You can find it in the refrigerated section or seafood counter of your grocery store.
How To Make Crab Dip
PRO TIP: make sure to look through the lump crab meat thoroughly to make sure there are no pieces of shell. You will always find a few pieces and it’s not pleasant to bite into one.
Preheat the oven to 350° and lightly grease a baking dish.
Combine all the ingredients, except for the 1/2 cup of shaved Parmesan cheese, in a mixing bowl and mix thoroughly.
Transfer the mixture into the baking dish and spread the rest of the Parmesan cheese on top.
Bake for 18-20 minutes, until the edges are bubble. You can turn on the broiler for a few seconds to get the cheese a little more golden.
Recipe FAQs
Personally, I love the rich and sharp flavor of parmesan cheese with the creamy ingredients. If you wish to make it a little more cheesy, you can always mix in some shredded mozzarella cheese into the dip mixture before baking. I would suggest only a mild tasting cheese to go with the parmesan.
Absolutely! You can add a little bit more spice just by adding some cayenne pepper. Be careful, add a little bit at a time and taste after mixing to make sure you’ve added the amount you can tolerate.
Although some may suggest freezing leftover crab dip, I do not recommend it. This dip had cream cheese and sour cream and neither freezes well. Since cream cheese and sour cream contain a good amount of moisture, once it’s frozen and defrosted, texture gets broken down and grainy.
I do not recommend freezing crab dip because the texture will be compromised and it will not taste as good. If you’re looking for a way to use up leftover dip, try mixing it with cooked pasta and adding more cheese. You will end up with a tasty crab mac and cheese.
Make Ahead Suggestions
You can easily make this dip the night before and bake when needed. Prepare the dip completely up to the step of baking it. Instead of baking, cover the baking dish air-tight with plastic wrap or another wrap and store in the refrigerator.
Pull the dip out of the fridge, take off the plastic wrap, and let it sit on the counter while the oven is preheating. Bake it for about 20-22 minutes and serve.
Serving Suggestions
As popular as this easy crab dips is, the trey of dipping options gets people just as excited. Make sure to include a variety of cracker options and vegetable options.
Vegetable options: Celery, cucumber slices, belle pepper wedges, and lettuce cups are all good vegetable options for dipping.
For cracker options: think tortilla chips, saltines, pretzels, pretzel chips, Parmesan crisps, and a couple gluten free cracker options.
Although my favorite option to dip are thin slices of French baguette. It’s good to serve toasted or untoasted. To toast baguette slices (like for a bruschetta), lightly brush both sides of each slice with olive oil, spread them on a baking sheet in one even layer, and bake at 425° for 6-8 minutes. Time will depend on how thin you cut the slices so keep an eye on it.
How To Store and Reheat Crab Dip
If you have leftover crab dip, you can easily store it in the refrigerator for up to 3 days. Make sure to cover the baking dish air-tight or transfer it into a storage container with an air-tight lid.
To rehear crab dip, I recommend oven over microwave. Spread cold crab dip in a baking dish and reheat at 350° until hot in the middle. You can even spread a little more cheese on top before reheating.
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Easy Crab Dip Recipe
Ingredients
- 8 oz lump crab meat
- 4 oz cream cheese softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp minced green onion
- 2 large garlic cloves grated or minced
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 cup shaved Parmesan cheese to mix in
- salt
- fresh cracked pepper
- 1/2 cup shaved Parmesan cheese for topping
Instructions
- Take crab meat out of the jar and into a bowl. Look through the meat thoroughly to make sure there are no pieces of shell left behind.
- Preheat the oven to 350°F and lightly grease a baking dish.
- Combine all the ingredients, except for the 1/2 cup of shaved Parmesan cheese meant for topping, in a mixing bowl and mix thoroughly.
- Transfer the mixture into the baking dish, spread it evenly, and top with the rest of the Parmesan cheese.
- Bake for 18-20 minutes.
- To make the cheese more golden on top, turn on the broiler for a few seconds if needed.
Video
Notes
- Storing: you can easily store leftovers in the refrigerator for up to 3 days. Make sure to cover the baking dish air-tight or transfer it into a storage container with an air-tight lid.
- Reheating: To rehear crab dip, I recommend using an oven rather than a microwave. Spread cold crab dip in a baking dish and reheat at 350° until hot in the middle. You can even spread a little more cheese on top before reheating.
- Make Ahead: You can easily make this dip the night before and bake when needed. Prepare the dip completely up to the step of baking it. Instead of baking, cover the baking dish air-tight with plastic wrap or another wrap and store in the refrigerator.
To bake: Pull the dip out of the fridge, take off the plastic wrap, and let it sit on the counter while the oven is preheating. Bake it for about 20-22 minutes and serve.
Nutrition
More Crab Recipes To Try
If you love crab appetizer recipes, try Crab Stuffed Mushrooms and Crab and Artichoke Dip. Of course a little twist on crab cakes is Spicy Mango Crab Cakes. And these Crab Puffs are a party favorite!
More ways to incorporate crab into dinner is making Crab Fried Rice, She Crab Soup or Tomato Bacon and Crab Grilled Cheese.
Originally published on Will Cook For Smiles on July 18, 2012.
Would you like to save this recipe?
We'll email this post recipe to you, so you can come back to it later!
Categories:
30 Minute Meals, Appetizer Recipes, Dip Recipes, Gluten Free Recipes, Mother's Day Recipe Ideas, New Year's Eve Recipes, Seafood Dinner Recipes, Super Bowl Recipes, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Love this dip!!!
So glad you loved it! 🥰 Thanks for taking the time to share, it’s one of my favorites too!
Yum yum yum I’m supposed to take this to a party but I swear I could eat it all just can’t decide what I’m going to serve it with it’s just so good and so easy thanks for the recipe
Excellent consistency, ingredients carry through with just the right amount of flavor, creamy texture. I used French bread for dipping
Thank you so much for the kind words! 😊 I’m thrilled you enjoyed the crab dip and that the flavors came together just right. French bread sounds like the perfect choice for dipping—so satisfying! Thanks for sharing your experience!
This recipe is great. I’ve made this before but this one is better. 2nd time I’m making it in a week.
Wow! What a complement I am so glad you like the recipe.
It was very good tasting A little bit too runny for our liking but flavor is spot on. I will add some hot sauce sometimes or/and old bay seasoning to change up a bit. Making sour dough bread tomorrow and will pair great as the chip/cracker to use.
Glad you liked it! Homemade sour dough sounds amazing with it!
This is really the best crab dip ever
And what a hit at a gathering, this doesn’t call for Hot Sauce, but, I always add some. I usually use Tabasco sauce, sprinkle in gingerly and taste to your satisfaction.
I normally use the whole 8 oz of cream cheese and add in a little extra shredded as well it calls for crab meat. I use the can crab meat
Which comes in 8 oz cans. I think this recipe calls for 2 cans 6 oz I use the whole 2 cans 8 oz, little more texture. Some recipes say ok to eat cold, don’t cook…. If you ask me HOT CRAB is the only way to go! Oh yes, I use an oval pan like in this picture, works perfect
Enjoy & good luck, very, easy
Cheryl Duke
I am glad you like the recipe, Cheryl! You can never go wrong with more crab meat!
Can this be made in a crock pot
Can this be made in a crockpot
Can I use crawfish ? 8oz ?
Really good! Used lump crabmeat and added 1 teaspoon of old bay. Used a boulle loaf and spread the dip on that. Will be saving the recipe!
Glad you liked it!
Too bland. Needs garlic, some hot sauce. It might be the fault of the type of canned crab meat I used.
How many oz is the white dip dish you use? I have been looking om amazon to buy one for dips but don’t want to get one to big or too small.
Question- I have never made anything with crab meat so any suggestiions of what kind to get? And where in the store is it usually in a jar? We used to go to a place at the beach called Wraops that had hot crab dip and it was so very good so I want to try to make it. My daughter said, Real crab meat that is very expensive, or imitation, much cheaper, taste the same, it’s what they usually use in sushi. Should be fine for dip.
If possible, use jumbo lump crab meat that is refrigerated or fresh. This will give you truly a superior taste because it’s taken out of the largest muscle and kept intact. This meat is white in color, looks like lumps of meat (hence the name), and has the best flavor. It is also the most expensive option. Another option is backfin crab meat. Backfin meat is a combination of jumbo lump meat and special grade meat. It is also white in color but it comes more broken up and flaked apart. This crab meat can also be labeled a “lump” crab meat. Both will be good to use in this dip. The crabmeat to avoid is canned and not refrigerated. If canned is the only option, use the one that has to be refrigerated. You can find it in the refrigerated section or seafood counter of your grocery store.
Has anyone added horseradish or Tabasco?
Hi Susan,
I haven’t but I think tabasco would be good if you want to give it a kick without changing the flavor profile.
How much does this dip make? What size baking dish should be used? If doubled how long to bake? Thank you!
Hi Elly,
This dip makes 4 servings, if you would like to increase the recipe just go to the recipe card and under servings move the number from 4 to whatever you would like and it will adjust the recipe for you. If you want to double this recipe I would use a 8×8 casserole dish. Hope this helps please let me know if you have anymore questions
This recipe looks so yummy. cant wait to try it
Hi, Lindee! I hope you try it! It’s so good!!! 🙂
Pinning this. Looks very good. It’s almost identical to my usual hot crab dip recipe except I wouldnt dare make it without Old Bay (I’m from Maryland). Anyway, I use cheddar in mine but the parmesan cheese looks great! I’m anxious to try it. 🙂
Thanks, Linda! I Hope you like it!
It really a nice and helpful piece of info. I glad that you shared this helpful information with us. Please keep us informed like this. Thank you for sharing.
This is by far the best crab dip I’ve tried! We’re fans!
I served this tonight and it was fabulous! Thank you for sharing!
I’m so happy to hear that, Linda! Thank you so much for telling me 🙂
I made this recipe. No changes. It was simple and delicious. Thank you.
How many servings is this considered. I want to make a large quantity for wedding appetizer.
Hi Donna,
I would estimate this to be 4 servings. I can recommend that you make individual dips in ramekins and just double or triple or make as much as you need. That might be an easy way to serve them 🙂
THIS WAS DELICIOUS . ADDED A FEW OTHER THINGS TO IT, DILL AND OLD BAY SEAFOOD SEASONING. THANKS FOR SHARING.
I’m so happy you liked it, Ilona! Thank you for letting me know 🙂
Would it be okay to leave the Worcestershire out? Or could it be replaced with soy sauce? I just don’t want to buy a whole bottle to only use so little
Hi Kristyn!
To be honest I don’t use my Worcestershire often and it’s always a little bit so I have a bottle in my fridge that lasts me over a year 🙂 It have quite a specific flavor but you can add a little hot sauce with a little brown sugar for sweetness. The recipe won’t be affected too much if you even omit the Worcestershire all together, so you don’t have to use it if you don’t have it.
I hope you like the dip!
Hi, This dip looks incredible I need a dip recipe that I can make ahead and freeze. Do you think this one would work – cooked first? or frozen uncooked??
Can you use imitation crab? Thanks
Hi Gayle,
I believe that it comes down to a personal taste preference. I don’t like the way imitation crab tastes like hot, I only like it cold, so I would not like it in a dip. But, there are plenty of people who like the taste of hot imitation crab. So it’s really up to you 🙂
I would also pat the imitation crab dry with a paper towel so it’s not too moist.
I made this on Christmas Day and everyone couldn’t stop eating it (glad I doubled it)! 😉 So delicious I added 1/4 tsp of Old Bay.
Thank you for sharing!!
What do you serve with the hot crab dip? I see bread, can you use maybe tortilla chips??
We use Ritz crackers. Pita chips is another option.
Hello!
How long can this dip be in the fridge before baking it?
Thank You,
Is that a 9 X 13 baking dish or smaller? Thank you
Hi there! 9×13 would be way too big got this dip. This only makes about 3 cups of dip so you can use a smaller dish (Unless you double the recipe). You can use a bread baking dish, a one a half quart dish, a dip baking boat, a smaller cast iron skillet. Just remember if the dip is spread thinner, the baking time will be less.
I hope you enjoy it, Carrie!
Servings?
One serving! All for me! Haha!
Ha! Perfect! 🙂
just made it and it;s very good mmmm yum yum
Thank you, Diana!
I’m making this for Christmas Eve and want to know if you have tried cooking this in a crockpot. I’ve found a lot of recipes but yours sounds better than any of the others. Can’t wait to serve this for my family. We love seafood and will be having Oyster stew also.
Thanks
Susan
Hi Susan!
I haven’t tried making this particular dip in the crock pot but I have made dips in a crock pot before. They come out just fine. (This is one of them: https://gesundheitsreport2.org/2013/01/chicken-condon-blue-dip-super-bowl.html%3C/a%3E%29%3Cbr /> I don’t see why this Crab Dip won’t work in a crock pot, I would try it. I’d recommend cooking on low for a couple of hours.
Hope you enjoy it!
Thank you! I could bake it then transfer to small crock pot to keep it warm.
You could do that or cook it right in the crock pot. Either way it should be good 🙂
Just made this…. Delicious. Thank you.
I’m so happy to hear that! Thank you 🙂
Hi Lyuba
How do you shave parmesan cheese.
Hi Jackie!
I just buy shaved Parmesan cheese in a refrigerated section of my store. it’s usually in a little sealed plastic tub.
Can this be served chilled? Can’t wait to try it.
I’m in love with this Lyuba!!
I liked the recipe so much, I could not cook it in the oven, so instead ate it cold…. with the addition of some crunchy vegetable… delish..
Thank you! I bet it was delicious cold and with veggies!!
I have seafood cravings too. This sounds perfect. My mouth is watering already. Off to make it now with some tinned crab meat from the pantry…
Lyuba,
This looks SO GOOD! I love hot dips like this. Thanks for sharing your recipe on Melt in Your Mouth Monday!
ommmnomnomnom i love love love crab dip. it’s like for a secret society of dip lovers. 🙂
Just stopping by again to let you that I’m featuring you tomorrow!! 🙂
Delicious!! I wish I had some right now. I bet you got LOTS of smiles out of this one!! 🙂
I’ve shared on pinterest!
You’ve been featured at Wednesday Whatsits! Thanks for sharing. Stop by and grab a button.
http://whitelightsonwednesday.blogspot.com/2012/07/wednesday-whatsits-19.html
Holy mackerel this looks divine! Pinning now!
Mmmm! looks and sounds so good! I must try this recipe. Please share with my readers @ Totally Transformed Tuesday! Thanks for sharing. http://pjhdesignsoneofakind.blogspot.com Peggy
Looks amazing,I could eat some now and I’ve not even had any breakfast hehe,thanks again for linking up…
I so love crab dip, and your photo looks so good I wanted to grab a bite right off the screen! You have really good photos. This is waiting for me to make it. So glad you shared your creative inspiration with Sundays’ Best – you always help make it a great party!
Your photos pretty much have me drooling… like a lot! What a gorgeous looking dish. Hopping over from Melt in Your Mouth — hope you’ll swing on over to SalmonAtSeven — I too am bringing seafood dishes this week. I simply adore crab, salmon and shrimp… oh my!
Oh goodness, this is calling to me! I can hear it now! MUST MAKE SOON! LOL
Yum, this looks amazing!
Thank you, Mix Helen!
Thank you so much! I hope you do!
Awww, thank you so much!!
Thank you! It was a great evening alone 🙂
You know, I really tried 🙂 But I had to finish the next day! Thank you 🙂
Oh my gosh this looks amazing!!! I love hot dips, and LOVE crab, so this sounds perfect! I could probably polish off the whole thing in one sitting!!!! Thanks for the recipe!
Ahhhhh, the whole scene sounds heavenly. Quiet dinner, wine, peace and quiet, watching something YOU want to see…..
I pinned this one and can’t wait to give it a try:)
This looks SOOOOO good!! I love crab and will definitely have to try this! I’m sure my husband will love you for sharing this recipe. 😉 Love your blog name by the way!
This crab dip looks and sounds delicious. I’m going to have to give it a try. I love dips!
*Stopping by from Blissful & Domestic.
http://www.artisticexpressionsbyelisabeth.blogspot.com
Lyuba,This is a great Hot Crab Dip that we would just love, I can almost taste it. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen
Hmmmm looks so delicious!I love crab!
Crab dip? Yes please. This looks amazing! I found this recipe over at Hubby Made Me. I am pinning for future reference! I’d love for you to link it up to my Marvelous Mondays party. It opens on Sunday evenings! In the meantime, I’m hosting a blog hop right now, so if you’re interested, hop on over to http://www.jamscorner.com
Have a great evening!
Julie
Love this! Would love for you to share this at our Kitchen Fun and Crafty Friday link party…just posted it!
http://kitchenfunwithmy3sons.blogspot.com/2012/07/kitchen-fun-and-crafty-friday-link_19.html
Drooling! Thank you for sharing. Visiting from Hubby Made Me. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. http://thededicatedhouse.blogspot.com/2012/07/make-it-pretty-monday-week-6.html Wishing you a grand rest of the week. Toodles, Kathryn at TheDedicatedHouse
This looks delicious, we don’t eat enough seafood in our household, this is a must make dish for me
Stopping over to pin this recipe.
~Bliss~
Tasty! I need to remember this for the holidays – looks delicious. Visiting from Creative Spark linkup 🙂
Wow – the name says it all! Love it. I found this through Turning the Clock Back’s What’s Cooking Wednesday. I have linked in an attempt at meatballs. Have a lovely week.
This is an amazing recipe. I have a Blog Hop, and I would love it if you would link this post. You can find it at
http://www.adornedfromabove.com/2012/07/surf-spray-and-wednesdays-adorned-from.html
It is called Wednesdays Adorned From Above Blog Hop.
I hope to see you there. Have a great Day.
Debi Bolocofsky
Adorned From Above
http://www.adornedfromabove.com
Oh, that looks delicious! I love a good dip & this sounds amazing!