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I like to make this Hot Crap Dip as it’s perfect for game days or dinner parties. This decadent baked dip features ingredients like cream cheese, sour cream, cheddar cheese, crab meat, and more. It only takes me about 30 minutes to prepare, and it’s always a huge hit.
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Pin ItWhy We Love This Crab Dip Recipe
Out of all of my favorite easy appetizer recipes, this one definitely ranks in the top 5. You know, when you just keep dipping chip after chip and don’t even realize how much you’ve eaten? This is one of those dips! I’ll often make a double batch or second serving when I’m expecting a large crowd. And to keep it warm while everyone is enjoying it, I’ll transfer the dip to a crockpot and set it to low so it stays nice and creamy.
Sometimes the price tag on a pound of fresh crab meat is a bit too hefty, so I use canned crab meat, and the dip still tastes great.
Tips for Beginners
- I like to use lump crab meat. This meat is from the body of the crab. You can use fresh or frozen crab meat, but I do not recommend using imitation crab.
- Serve hot. This particular dip is served hot, but you can also serve it cold. If you’d like to have it cold, don’t bake it.
- To make in the crockpot. Place all of the ingredients in a crockpot set on low for 1-2 hours, until heated through.
- For a hint of spice. Add a touch of hot sauce or a few canned and diced jalapeños.
Crab Dip Recipe
Equipment
- Hand Mixer
Ingredients
- 8 oz. cream cheese room temperature (1 brick), full fat is best, low fat also works
- ¼ cup mayonnaise room temperature
- ¼ cup sour cream room temperature, or use Greek yogurt
- 1 tbsp freshly squeezed lemon juice (from ½ lemon)
- 1 tbsp Worcestershire sauce
- ½ tsp ground paprika
- 2 green onions chopped
- 2 cloves garlic minced
- 1 cup freshly shredded cheddar cheese divided, Colby or pepper jack also work
- 1 lb. crab meat fresh or well-drained canned
Video
Instructions
- Preheat oven to 350°F.
- Using a hand mixer, combine the cream cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce, paprika, green onions, and garlic in a large bowl.8 oz. cream cheese, ¼ cup mayonnaise, ¼ cup sour cream, 1 tbsp freshly squeezed lemon juice, 1 tbsp Worcestershire sauce, ½ tsp ground paprika, 2 green onions, 2 cloves garlic
- Fold in ¾ cup cheddar cheese and the crab meat. Do not overmix, you want to have some chunks.1 cup freshly shredded cheddar cheese, 1 lb. crab meat
- Transfer the mixture to a casserole dish.
- Top with remaining cheddar cheese.
- Bake for 20 minutes.
- Serve with crackers, pita chips, tortilla chips, bread, or baguette slices.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crab Dip Step by Step
Get the oven going: Preheat your oven to 350°F.
Mix the dip: Using a hand mixer or spoon, combine 8 oz. of cream cheese, ¼ cup of mayonnaise, ¼ cup of sour cream, 1 tbsp of lemon juice, 1 tbsp of Worcestershire sauce, ½ tsp of ground paprika, 2 chopped green onions, and 2 cloves of minced garlic in a large bowl. Fold in ¾ cup of cheddar cheese and 1 lb. of crab meat and mix to combine. There’s no need to overmix, some chunks are fine.
Bake: Transfer the crab and cream cheese mixture to a casserole dish and sprinkle with the ¼ cup of cheddar cheese. Bake for 20 minutes.
Serve: Serve with crackers, pita chips, tortilla chips, bread, or baguette slices.
How to Store
Store leftover crab dip in an airtight container in the refrigerator for up to 3 days. Enjoy cold or rewarmed in the microwave or oven. I do not recommend freezing this dip.
Serving Suggestions
I like to serve this hot crab dip with crackers, though homemade skillet bread or this no knead Dutch oven skillet bread tastes amazing with this dip, as does a fresh, crunchy baguette. Sometimes, I’ll make tortilla chips or wonton chips if I’m not up for bread-making.
I followed the instructions and it came out surprisingly good. Thanks