Description
This Hot Crab Dip is a creamy, cheesy, and indulgent appetizer loaded with lump crab meat and flavored with garlic, spices, and melty cheese. Perfect for parties, game days, or holiday gatherings, it’s an irresistible crowd-pleaser served with crackers, bread, or veggies!
Ingredients
Units
Scale
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or Cajun seasoning)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 8 oz (226 g) lump crab meat, drained and picked over for shells
- 1/2 cup (50 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 green onions, finely chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or ovenproof skillet.
- Mix the base:
- In a large mixing bowl, combine the cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, and black pepper. Mix until smooth and well combined.
- Add the crab and cheese:
- Gently fold in the crab meat, mozzarella cheese, Parmesan cheese, and green onions, being careful not to break up the crab meat too much.
- Assemble the dip:
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle a little extra mozzarella or Parmesan cheese on top for a golden crust.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly with a golden top.
- Garnish and serve:
- Remove the dip from the oven and let it cool for a few minutes. Garnish with extra green onions or parsley if desired. Serve warm with crackers, crostini, or fresh vegetables.
Notes
- Crab meat: Use lump crab meat for the best texture and flavor. Canned or imitation crab can work in a pinch but won’t taste as rich.
- Make-ahead: Assemble the dip up to a day in advance, cover, and refrigerate. Bake just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.