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    Home » Recipes » Appetizers » Cheesy Hot Crab Dip recipe

    LAST UPDATED: December 30, 2020 • FIRST PUBLISHED: December 21, 2020 By Toni Dash 27 Comments

    Cheesy Hot Crab Dip recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    hot crab dip title with baguette slices

    Hot Crab Dip is an irresistible hot appetizer recipe. Full of cream cheese, lump crab, delicious seasonings and melted cheese it’s addictive. Rich, satisfying and always a favorite of any gathering.

    hot crab dip title with baguette slices

    Whether you are hosting a gathering, or want a tasty filling appetizer before (or instead of) a meal, this Crab Dip will be on the top of the list. 

    The flavors are incredible! It’s creamy, cheesy, gooey and absolutely delicious.

    We love serving it with Hot Artichoke Dip and Bacon Wrapped Shrimp for a full appetizer spread. 

     

    crab dip side with baguette

    Recipe Ingredients + Notes

    Cream Cheese. Start with room temperature cream cheese. If not it won’t become smooth when beaten. I use full fat cream cheese but reduced fat would work too if needed.

    Mayonnaise. I suggest full fat mayonnaise for the best flavor and result. Though we haven’t tried it with reduced fat mayonnaise it should work too.

    Seasonings. Garlic powder, Old Bay seasoning, cayenne pepper. These three seasonings are all that’s needed to give the dip a perfect flavor. 

    • Garlic powder is not as strong as fresh garlic (and no chopping). 
    • Old Bay seasoning is a classic with seafood recipes. It usually includes celery salt, red pepper, black pepper and paprika. It’s what gives the crab dip a very light reddish tint.
    • Just a bit of cayenne pepper is added to give a warm flavor without making the dip spicy.

    Lump crab meat. Fresh or canned lump crab meat can be used. See below for more details.

    Vidalia onion. These are sweet onions and add a delicious flavor and texture to the dip. You’ll slice the onion thinly, then quarter the slices. This way there is texture added without having to deal with long strings of onions.

    If Vidalia onions are not available another variety of sweet onion can be substituted. Walla Walla and Texas Sweets are two alternative sweet onion varietites.

    Mozzarella cheese. The biggest tip here is shred the cheese yourself; don’t buy pre-shredded cheese. Why?

    Pre-shredded cheese sold in packages include a non caking ingredients. This makes sure the grated cheese won’t end up in one large wad. 

    The issue with that is it prevents the cheese from melting properly. You’ll find the individual strand will melt in place but not blend together. 

    You’ll get that creamy, cheesy effect we love with home grated cheese.

    Baguette or crackers for serving. A small regular or gluten-free baguette can be used (or more than one depending on how many are being served). Slice it and toast it before serving.

    Or crackers can be used too.

    Gluten-Free suggestion: I use Udi’s Gluten Free French Baguettes which come 2 in a package. They can be kept in the freezer ready for use any time.

    crab dip ingredients

    What is lump crab?

    Smaller broken pieces or jumbo crab meat or meat from the crab body.

    It has a light, delicate flavor. Because it is already broken up it can be stirred right into the dip.

    What is the best type of crab to use for this hot crab dip recipe?

    I recommend fresh, chilled lump crab available at most grocery stores. It’s sold in 8-ounce containers which is exactly the amount you’ll need (this is equivalent to approximately 1 cup).

    This type has larger and smaller pieces of crab so you can get a good bite when eating the dip.

    If it’s not available or you’d prefer to use canned crab, use canned white lump crab. You’ll need 1 6-ounce cans.

    Drain them before using.

    Canned crab is usually finer in texture (refer to the photos below). So if you prefer that canned crab is the way to go.

    hot crab dip baked

    Variations

    Change up the cheese. Try mild cheddar cheese or Monterey Jack cheese. As with the mozzarella, shred it yourself for the best end result.

    Add a dash of hot sauce. Instead of using cayenne pepper you can add a few dashes when making the recipe.

    Add some Worcestershire sauce. Try a few dashes!

    Use some sour cream. For a tangy flavor use half mayonnaise and half sour cream.

    crab dip side

    How to Make it – Step-by-Step

    STEP 1. Preheat the oven.

    Preheat the oven to 375 degrees F.

    STEP 2. Make the Crab Dip.

    Using a standing mixer or hand held mixer, beat the cream cheese until it’s smooth (photo 1).

    Add the mayonnaise, garlic powder, Old Bay seasoning and cayenne pepper (photo 2). Beat until smooth (photo 3).

    Stir in the lump crabmeat, onion and half of the grated cheese (photo 4). Stir until fully combined (photo 5).

    hot crab dip recipe steps 1-4

    STEP 3. Bake the Crab Dip.

    Spoon the prepared dip into an 8-inch skillet or baking dish (photo 6). Top with the remaining cheese on top of the dip (photo 7).

    Cover with non-stick foil OR foil lightly sprayed on the underside with non-stick cooking spray.

    Bake for 25 minutes, remove the foil and bake 15 minutes longer until the cheese begins to turn golden around the edges (photo 8).

    hot crab dip recipe steps 5-8

    STEP 4. Serve!

    Allow the dip to sit for a few minutes after removing it from the oven. It will be very hot and sitting allows it to solidify slightly.

    Garnish with chopped fresh chives or sliced green onions.

    Serve with sliced toasted baguette and/or crackers. It’s great with tortilla chips too!

    crab dip on baguette slice

    Storing Leftovers

    Allow the baked dip to cool to room temperature. Store in an airtight container for up to 3 days. 

    Reheat in the oven at 325 degrees until warm. Or reheat single serving portions in the microwave for 20-30 seconds.

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    hot crab dip title with baguette slices

    Cheesy Crab Dip

    Prep time: 10 minutes Bake time: 40-45 minutes Servings: 6-8 servings
    5 from 20 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Resting time after cooking: 5 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 503kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 16 ounces (2 packages) cream cheese at room temperature
    • 1 cup mayonnaise
    • 1 teaspoon garlic powder
    • 1 teaspoon Old Bay seasoning
    • 1/2 teaspoon cayenne pepper
    • 1 cup lump crab meat 2 6-ounces cans (drained) of white crab meat can be substituted
    • 1 medium Vidalia onion peeled, thinly sliced with slices quartered
    • 8 ounces mozzarella cheese freshly grated
    • Sliced and toasted baguette for serving
    • freshly chopped chives garnish

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit.
    • Beat the cream cheese until smooth then add the mayonnaise, garlic powder, Old Bay seasoning and cayenne pepper powder.
    • Stir in the crab, onion and half of the mozzarella cheese to combine.
    • Spoon the mixture out evenly into an 8-inch cast iron skillet or an 8x8 casserole or baking pan.
    • Sprinkle the remaining cheese over the top of the dip. .
    • Cover the dip with non-stick foil OR foil lightly sprayed with non-stick cooking spray and bake for 25 minutes.
      Then uncover and bake for another 15 minutes, or until the cheese starts to turn a light golden color around the edges.
    • Remove the pan from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped chives and serve with crackers or toasted baguette slices.

    Video

    Notes

    Nutritional facts include dip only (no bread or crackers).
    Note on Crab Meat
    Fresh, frozen and thawed or canned lump crab meat can be used. If using canned use 2 6-ounces cans (drained) of white crab meat.
    This dip can be stored, unbaked for 2 days or baked for up to 3 days in the fridge.

    Nutrition

    Calories: 503kcal | Carbohydrates: 7g | Protein: 14g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 717mg | Potassium: 202mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1030IU | Vitamin C: 3mg | Calcium: 221mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Erin says

      December 29, 2021 at 6:02 am

      5 stars
      My whole family loved this dip! I’ll definitely make it again for New Year’s Eve. Thanks for the great recipe!

      Reply
    2. Stephanie says

      December 28, 2021 at 11:04 pm

      5 stars
      Just what I was looking for! This dip turned out perfect for my party!

      Reply
    3. Betsy says

      December 28, 2021 at 7:39 pm

      5 stars
      I could just sit & eat this entire dish of dip all by myself – it’s so good! Creamy, cheesy & I am so much in love with this!

      Reply
    4. Biana says

      December 28, 2021 at 2:15 pm

      5 stars
      This hot crab dip looks delicious! This is such a great New Years Eve appetizer.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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