Crab Dip Recipe

Course: Appetizer, appetizer/dip

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 217kcal

Author: Becky Hardin

A creamy, dense, decadent Crab Dip is baked to perfection under a topping of cheddar cheese and is served with crackers or other dippers of your choice. Trust me, this dip is always a party favorite that you'll find yourself making time and time again!

Step-by-step photos can be seen below the recipe card.

Print Recipe

Equipment

Hand Mixer

Ingredients

8 ounces cream cheese room temperature (1 brick)
¼ cup mayonnaise room temperature
¼ cup sour cream room temperature
1 tablespoon freshly squeezed lemon juice (from ½ lemon)
1 tablespoon Worcestershire sauce
½ teaspoon ground paprika
2 green onions chopped
2 cloves garlic minced
1 cup freshly shredded cheddar cheese divided
1 pound crab meat fresh or canned

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 ounces cream cheese, ¼ cup mayonnaise, ¼ cup sour cream, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon Worcestershire sauce, ½ teaspoon ground paprika, 2 green onions, 2 cloves garlic
Fold in ¾ cup cheddar cheese and the crab meat.
1 cup freshly shredded cheddar cheese, 1 pound 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.

Video

Notes

If using canned crab, make sure to drain it well.
Use room temperature ingredients for the best results.
Take care not to overmix the dip; you want to have some lumps throughout.
I recommend using freshly shredded cheese rather than pre-shredded, as it melts better.
To keep crab dip warm for a longer period of time, transfer it to a crockpot on low.

Storage: Store crab dip in an airtight container in the refrigerator for up to 3 days.

Nutrition