Crab Dip

This delicious Crab Dip is perfect for impressing guests, featuring fresh lump crab meat in a creamy, versatile dip served hot or cold.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine American

Servings servings

Calories 304 kcal

Equipment

mixing bowl
Baking pan

Ingredients

8 ounces cream cheese room temperature
¼ cup mayonnaise
¼ cup sour cream
2 cloves garlic minced
¼ cup chopped green onion
1 ½ teaspoons Old Bay seasoning
¼ teaspoon salt optional
1 teaspoon Worcestershire sauce
½ of a lemon lemon juice
1 cup freshly shredded cheddar cheese divided
½ teaspoon hot sauce or more, to taste
1 pound fresh jumbo lump crab meat

Instructions

Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
Spread into a 9" pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
Leftover crab dip will keep, stored covered in the fridge, for up to 3 days. Rewarm in the microwave.

Notes

Fresh lump crab meat is best for this recipe; you can find it in the grocery store's seafood section. For variations, serve cold or use a crockpot. Crab dip can be made ahead of time and stored in the fridge.

Nutrition

Serving: 1servingCalories: 304kcalCarbohydrates: 5gProtein: 22gFat: 22gSaturated Fat: 12gCholesterol: 95mgSodium: 1156mgPotassium: 269mgFiber: 1gSugar: 2gVitamin A: 769IUVitamin C: 11mgCalcium: 229mgIron: 1mg

Keyword Appetizer, cheddar cheese, Crab Dip, cream cheese, Party Food, Seafood