Crab Dip

This easy Crab Dip recipe is made with fresh lump crab meat in a creamy dip that can be served hot or cold.

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine American

Servings servings

Calories 304 kcal

Equipment

mixing bowl
Baking Pan
oven

Ingredients

8 ounce 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 since it's broken pieces of jumbo lump crab meat. You can use canned crab meat if absolutely necessary. If crab tastes salty, omit the added salt. Crab dip can be prepared 1-2 days ahead of time, stored covered in the fridge, then baked according to instructions.

Nutrition

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

Keyword Appetizer, Crab Dip, Crab Meat, creamy dip, party dip, Seafood Dip