Hot Crab Dip Recipe

Everyone loves hot crab dip! It's creamy, cheesy, and loaded with flavor. Make this super easy crab dip recipe for game day and holidays – and watch it disappear!

Why you'll love this crab dip recipe

1. Once you have crab meat, you only need a handful of everyday ingredients for this recipe.
2. Hot crab dip sounds fancy but it's simple. Just combine ingredients and bake!
3. You can use various crab meat varieties that won't break your wallet.
4. There are multiple seasoning options and you can make it as spicy or mild as you like!
5. This simple recipe can be made-ahead or last minute.
6. Use your oven or Crockpot to make this recipe.

Ingredient notes

Ingredients amounts are listed in the printable recipe below.

• cream cheese - The softer it is, the smoother your dip will turn out.
• mayonnaise - Use your favorite mayo for this recipe.
• sour cream - Greek yogurt can be substituted in equal amounts.
• fresh lemon - Use the zest and juice for essential lemon flavor.
• seafood seasoning - Use Old Bay or Cajun seasoning.
• lump crab meat - This is fully cooked and ready to use. I've included a few options in the section below titled What crab meat can I use?
• shredded mozzarella cheese - This makes the dip stretchy.
• grated Parmesan cheese - This adds so much flavor and texture to this cheesy dip.
• green onions - or fresh chives

How to make hot crab dip

Enjoy these step-by-step photo instructions or skip to the recipe tips and printable recipe below.

Step 1. Preheat oven to 375 degrees Fahrenheit and prepare a baking dish. Blend softened cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, and seasoning until well-combined.

Step 2. Fold in crab meat, mozzarella, Parmesan cheese, and green onions. Spread this mixture evenly in baking dish and sprinkle remaining mozzarella and green onions over the surface.

Step 3. Bake 25 minutes uncovered until the top is browned and bubbly. Rest the hot dip at room temperature for 10 minutes. Then serve and devour!

What crab meat can I use?

There are many varieties of pre-cooked crab meat. Lump crab meat, including super and jumbo lump, is known for quality due to its texture, flavor, and appearance. Canned white crab and crab meat claw are more economical – both are flavor-packed and work great for this hot crab dip recipe.

In case you're wondering, imitation crab isn't really crab, but can be used for this recipe in equal amounts. If you're fancy, king crab legs or dungeness crab would be incredibly delicious, but unreasonably priced for a hot dip recipe.

How to season crab dip?

I recommend any seafood seasoning such as Old Bay, Creole, or Cajun seasoning for hot crab dip. But, if you don't have these on hand, you can make your own from your spice rack or use modest amounts of smoked paprika, hot paprika, or cayenne pepper.

Can I make this recipe ahead?

Yes. Make the crab dip mixture per recipe instructions, cover, and refrigerate up to 2 days ahead. To serve, let the dip rest at room temperature at least 30 minutes to remove the chill, then proceed with baking instructions.

Can I make crab dip in a crockpot?

Yes! Simply follow the recipe but, instead of baking it, slow cook it on HIGH heat setting for 1 hour or LOW heat setting for 3-4 hours, stirring as needed. You can serve it right from the cooker – just like this Crockpot spinach artichoke dip.

Can I serve crab dip cold?

You can, but know that cream cheese solidifies when chilled, which makes it harder to scoop, especially with delicate chips or crackers. Baked, aka hot crab dip is fluffy, creamy, cheesy, scoop-able, and melts in your mouth.

What can I use for dipping?

Hot crab dip is delicious with homemade crostini, crackers, soft French bread, potato chips, flat bread, pretzels, or vegetables.

Storage instructions

Allow hot crab dip to cool completely and refrigerate in an airtight container up to 5 days. To freeze, store in freezer-safe packaging up to 90 days. To thaw, transfer frozen dip to the refrigerator for an overnight stay. It's ready to heat and serve.

Recipe tips

• Drain crab meat thoroughly because excess moisture can make the dip watery. Creamy, cheesy, fluffy crab dip is the goal.
• It's important to soften cream cheese to room temperature to ensure a smooth and creamy hot crab dip.
• Since you only need the zest and juice of a lemon half, cut the other half into wedges for serving.
• This recipe doesn't require salt because there is ample sodium in the ingredients. You're welcome to add salt at your discretion before baking.

Recipe variations

• Make the ultimate seafood dip and add chopped raw shrimp to the mixture before baking. Remove excess moisture from seafood to prevent watery dip.
• Add chopped artichoke hearts for extra texture and a Mediterranean flavor. Remove excess moisture from the hearts before using.
• Feel free to use other cheeses such as Monterey jack or cheddar. These complement the delicious crab meat and add even more flavor.
• Kick up the heat by adding a few teaspoons of your favorite hot sauce or spicy mustard to the dip mixture before baking.

More party dip recipes

• Warm Jalapeno Popper Dip
• Easy Guacamole
• Greek Yogurt French Onion Dip
• 7 Layer Dip Recipe