Crab Dip

This cheesy Crab Dip is so easy to make; it makes the perfect quick and elegant party appetizer.

Made with lump crab meat baked in a cream cheese base, cheddar and parmesan cheese are mixed with green onions, and gentle seasonings give this dip just enough flavor without being too overpowering.

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CRAB MEAT – I have made this dip for years and always use this canned crab meat. I use two cans and make sure to drain them well. You can, of course, also use fresh crab meat; if you’re willing to spend a little more, look for a jumbo lump crab meat. 

Some will say that only fresh crab meat will do. I don’t. I’ve used canned crab meat for years and received praise for this recipe. 

I am not a fan of imitation crab meat. It’s got a whole lot of byproducts and additives that I try to stay away from. 

CREAMY BASE – This dip’s creamy base combines softened cream cheese and sour cream. It’s the perfect combination of creaminess with a subtle bit of tanginess.  

CHEESES – You can use whichever Cheddar cheese you like best. I like the pungent, earthy flavor of extra-sharp Cheddar cheese. This also goes well with the rich and bold flavors of the grated Parmesan cheese.  

SPICES – We already have a lot of flavors working for us. And to keep things simple, I like to add only three spices to my dip:

• DIJON MUSTARD – this adds a pleasant bit of tanginess, complimenting the other cheeses. 
• HOT SAUCE – adds just a little bit of heat.
• WORCESTERSHIRE SAUCE – This sauce is a flavor powerhouse. It adds tanginess, sweetness, and even a bit of spiciness.

Variations

MAYONNAISE – You’ll find plenty of recipes that add mayonnaise to their version of hot crab dip. I’ve made this crab dip recipe for about 15 years and never added it. But if you like an even creamier dip, you can always reduce the sour cream by half and add mayonnaise. 

MOZZARELLA – If you don’t like Cheddar cheese, whole Mozzarella cheese is a delicious substitution. It also makes for a deliciously cheesy dip.

OLD BAY SEASONING – This spice mix adds sweet paprika, spicy cayenne pepper, and warm cinnamon flavors. 

SPICES THAT WORK – I’ve chosen a minimum of spices because my goal was to create a hot and cheesy dip that tastes amazing and doesn’t require many ingredients. But it’s also a dip that you can easily customize to your own liking. 

A few fresh garlic cloves or a teaspoon of garlic powder can be a nice addition. Onion powder can also be a nice addition. I don’t need to add any of these spices because I feel that there is plenty of flavor between the Worcestershire sauce and the green onion. But if you like a particular flavor, know it is an option.

1. BEAT – Combine the cream cheese, sour cream, two-thirds of the cheddar, and half of the parmesan cheese with the spices in a large bowl and beat with an electric mixer until well combined. 
2. FOLD – Carefully stir the crab meat and green onions into the cream cheese mixture. 
3. BAKE – Transfer the mixture to a small baking dish, sprinkle with the remaining cheese, and bake for 15-20 minutes at 350º Fahrenheit or until the cheese has melted. 

TIP – This is one of the recipes I don’t season with salt. There’s plenty of sodium in the cheeses and the Worchestershire sauce, and I find that it’s just enough. But if you like extra salt, add it before transferring the dish into the baking dish.

Serving Ideas

You can serve this seafood dip with lots of things. 

BAKED GOODS – There are so many great choices. Starting with a delicious loaf of bread, or baguette, crackers, chips, to tortilla chips, pita bread, or wonton crackers. 

Personally, I love this dip with some crispy baguette slices. I will slice a fresh baguette into thin slices, brush it lightly with olive oil, and place it on a baking sheet in the oven alongside the dip. This will crispen the bread a little and work well with this hot and cheesy dip. 

VEGETABLES – I don’t dip these into the crab dip, but I like to snack on them while eating the dip. No matter if you prefer to dip them or snack on them, here are some of my favorites: carrots, celery, tomatoes,

Leftovers

LEFTOVERS – Cover the baking dish with cling wrap and store in the fridge for 1-2 days. 

REHEAT – To reheat, remove the plastic wrap and place the baking dish in the oven. Heat at 350º Fahrenheit for about 15 minutes. 

FREEZE – This dip will not freeze well. Although it is safe to freeze the crab dip, you will find that once defrosted, the sour cream will separate and become grainy and unsightly.

More Easy Dips You Will Love

DUNKAROO DIP – A childhood favorite returns with this easy 5-minute dip.

TACO DIP – 3-ingredient dip you can prep in less than 5 minutes.

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