Looking for the best crab dip recipe? You’ve found it! This easy crab dip is made with fresh lump crab meat, cream cheese, freshly grated cheese, and of course Old Bay Seasoning. Make this for your next party and your guest will surely be impressed. (This crab dip recipe is gluten-free)
Born and raised in Maryland, I have a deep affinity for all things crab and know just how to make the classic Maryland crab recipes as authentic and delicious as it gets! For more drool-worthy crab recipes, check out my Maryland Crab Cake Recipe next!
Being from Maryland, nothing screams game day party more than a steaming hot pan filled with cheesy, flavorful crab dip. I’ve had some of the best crab dip ever at local bars in the downtown Baltimore area, like Mothers in Federal Hill or Mama’s on the Half Shelf in Canton.
So, I dare to say, that I know exactly what the best crab dip should taste like, and this is it! This crab dip recipe is a slight spin on your traditional crab dip as I use a mixture of cheeses to elevate the flavor! I use freshly grated smoked gouda cheese to give the dip a subtle smokey flavor and instead of using sour cream, I opt for Greek yogurt to help make this a super creamy dip. Feel free to customize your crab dip to your liking. I offer lots of substitutions and variations below.
Ingredients You Will Need
- Fresh Lump Crab Meat: I love using jumbo lump or lump fresh crab meat, though backfin crab meat is a solid choice too. While blue crab is my top pick, Dungeness crab will also do the trick wonderfully.
- Cream Cheese: Use full-fat cream cheese for the best results. It will give the crab dip the perfect rich, creamy consistency and flavor.
- Mayo + Cream: A little mayo goes a long way. It helps with achieving the best consistency and flavor. As for the cream, you can use sour cream, creme fraise, or Greek yogurt. I like to use full-fat Greek yogurt.
- Worcestershire sauce: You will need just a couple of teaspoons to give the crab dip a delicious umami flavor. If you do not have Worcestershire sauce, you can use coconut aminos.
- Freshly grated cheese: Typical Maryland crab dip uses cheddar cheese, but you can use a variety of cheese to elevate the flavor. I like to use mostly cheddar cheese and a bit of smoked gouda cheese. Options like fontina, asiago, mozzarella, and parmesan also work great as well.
- Spices and such: Of course, you will need Old Bay –this is essential for making Maryland crab dip. I use one heaping tablespoon and find that it is the perfect amount, not too overpowering but still flavorful. Feel free to add more or less depending on your taste. You can always taste the crab dip before baking to make sure it is as seasoned as you like, or you can sprinkle more old bay onto your dip before serving. In addition to Old Bay seasoning, you’ll need ground mustard, garlic cloves (or garlic powder), green onions, and freshly squeezed lemon juice.
- To Serve: Top your hot crab dip with more chopped green onions and fresh parsley. Serve it with sliced baguettes (ensure gluten-free if necessary), carrots, and celery.
Substitutions and Variations
- Make it spicy: Add diced jalapenos to the mix to add a bit of color and spice. You can also add a few teaspoons of your favorite hot sauce to the mixture to make spicy crab dip.
- Use a variety of cheese: Keep it simple and just use mild or sharp cheddar cheese (white cheddar or regular). OR, you can mix in a variety of cheeses to elevate the flavor. Try topping your crab dip with parmesan cheese before transferring it to the oven.
- Don’t skimp on the Old Bay Seasoning: While we want a creamy, cheesy crab dip, the most prominent flavors should be the crab and Old Bay seasoning.
How To Make Hot Crab Dip
- First, preheat your oven to 375°F.
- Using a stand mixer or a handheld mixer, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, greek yogurt (or sour cream), 3/4 cup cheddar cheese, 1/2 cup gouda cheese, ground mustard, lemon juice, Old Bay seasoning, minced garlic, Worcestershire sauce, and hot sauce (if you want it spicy) into a bowl. Mix on medium-high speed until combined.
- Gently stir in the crab meat, chopped green onions, and diced jalapenos using a rubber spatula. Be careful not to break up the crab meat!
- Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle the top with the remaining shredded gouda and a pinch of Old Bay seasoning.
- Bake for 20-25 minutes or until hot and bubbly around the edges. Allow it to cool for 5 minutes before serving. Serve warm with your choice of sliced bread, carrots, and celery.
- Cover and store leftovers in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments or in a 375°F (191°C) oven until warmed throughout.
Tips To Nail The Recipe
- Cream Cheese. Make sure your cream cheese is softened to room temperature for mixing. This will make it easier to mix. Be sure to use a block of cream cheese, not cream cheese spread. Full-fat cream cheese will give you the best creamy, rich consistency for your crab dip, but you can also use reduced fat or low fat.
- Mixing. Use an electric mixer to combine the cheeses and spices. If you do not have a hand mixer, that is no problem. Use a whisk or rubber spatula to combine the cream cheese, shredded cheese, spices, and such.
- DO NOT OVER-MIX THE CRAB. You want to gently fold in the crab so that the end result gives you nice chunks of crab in every bite.
- Fresh Refrigerated Crab Meat Works Best. Of course, use whatever crab meat option is more available to you, but for the best results aim to use crab meat labeled “hand-picked” or “fresh-picked” that you pick up at the seafood counter in the grocery store. Lump crab meat or jumbo lump crab meat works best for crab dip because it has large, tender pieces of crab that provide a rich and satisfying texture.
Reheating Instructions
Reheat in the microwave in 30-second increments or in a preheated oven at 350°F (177°C) until warmed throughout, about 10 minutes. You can also enjoy the crab dip cold and eat it straight out of the fridge with crackers and veggies.
Make Ahead and Freezing Option
MAKE AHEAD: You can make this crab dip ahead of time! Just put it all together, cover it in an airtight container, and place it in the fridge for up to 2 days before you’re ready to bake it.
FREEZE OPTION: You can also freeze it before or after baking it (once it cools). If it is unbaked, when you’re ready to enjoy it, thaw it overnight in the fridge, then bake it as usual. If it’s already baked, just thaw it and heat it in the oven at 350°F for about 20 minutes or until it’s warmed up all the way through.
Common Questions
How long does crab last in the fridge?
Fresh crab meat typically lasts for about 2-3 days in the refrigerator when stored properly. It’s important to keep it tightly wrapped or stored in an airtight container to prevent it from drying out or absorbing other flavors from the fridge. If you have cooked crab meat, it may last a bit longer, usually up to 3-5 days in the fridge. Always use your judgment and check for any signs of spoilage, such as a sour or off odor, slimy texture, or unusual discoloration, before consuming crab meat that has been stored in the fridge. Be sure to check the label on the package for guidance.
How To Avoid Runny Crab Dip?
To avoid runny crab dip, make sure to drain the crab dip before adding to the mixture. Try using full-fat cream cheese for a rich consistency. Allow the crab dip to cool for at least 5 minutes after removing it from the oven, as the crab dip cools it will thicken.
Should crab dip smell fishy?
No, crab dip should not smell overly fishy. While crab meat does have a seafood scent, it should not have a strong or unpleasant fishy odor. A fresh crab dip should have a mild, slightly sweet aroma with hints of the spices and other ingredients used in the recipe. If the crab dip has a strong fishy smell, it may indicate that the crab meat is not fresh or that it has gone bad. In such cases, it’s best to discard the crab dip and avoid consuming it.
What To Serve With Your Maryland-Style Crab Dip
There are endless options when it comes to what goes good with crab dip. The best option is to keep it simple and let the crab dip shine! Here are a few classic options:
- Fresh bread such as toasted and sliced baguette (gluten-free if necessary)
- Pita chips or pita bread slices
- Pretzels and Crackers
- Parmesan Crisps (great low-carb, gluten-free option!)
- Sliced Celery and Carrots
HOW TO USE LEFTOVER CRAB DIP
There are so many ways you can transform leftover creamy crab dip into an entirely new meal. Here are a few of my favorite options:
- Spread your crab dip on top of freshly made garlic bread for a delicious loaded garlic bread option.
- Add crab dip on top of a grilled or crispy chicken breast to make quick and easy crab-stuffed/topped chicken breast — it’s a phenomenal combination.
- Add it on top of a fresh pretzel and bake for a few minutes to make a delicious, warm crab pretzel.
I Hope You Enjoy This Hot Crab Dip Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Popular Seafood Recipes To Try!
- Best Authentic Maryland Crab Cake Recipe
- Creamy Lobster Pasta
- Gambas al Ajillo (Spanish Garlic Shrimp)
- Air Fryer Lobster Tail with Lemon Garlic Butter
- Garlic, Herb, Citrus-Stuffed Grilled Branzino
Easy Crab Dip Recipe
Ingredients
- 1 pound Fresh Lump Crab Meat (12 oz)
- 8 oz Cream Cheese, room temperature
- 1/4 cup Mayonaisse
- 1/4 cup Sour Cream or Greek Yogurt (or creme fraise)
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon Fresh Squeezed Lemon Juice (juice from one lemon)
- 3/4 cup Shredded Cheddar Cheese, plus 1/4 cup for topping
- 1/2 cup Shredded Smoked Gouda Cheese (fontina, asiago, parmesan, or mozzerella are also good options)
- 1 tablespoon Old Bay Seasoning plus more as desired
- 1/2 teaspoon Ground Mustard
- 3 Garlic Cloves, minced optional
- 2 Jalapenos, finely chopped optional
- 6 Green Onions, finely chopped
- Fresh Parsley for ganish
Instructions
- Preheat oven to 375°F (191°C).
- Using a stand mixer or a handheld mixer, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, greek yogurt (or sour cream), 3/4 cup cheddar cheese, 1/2 cup gouda cheese, ground mustard, lemon juice, Old Bay seasoning, minced garlic, Worcestershire sauce, and hot sauce (if you want it spicy) into a bowl. Mix on medium-high speed until combined.
- Stir in the chopped green onions and diced jalapenos using a rubber spatula. Then gently fold in the crab meat. Be careful not to break up the crab meat!
- Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle the top with the remaining shredded cheddar cheese and a pinch of Old Bay seasoning.
- Bake for 20-25 minutes or until hot and bubbly around the edges. Allow it to cool for 5 minutes before serving. Serve warm with your choice of sliced bread, carrots, and celery.
- Cover and store leftovers in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments or in a 350°F (176°C) oven until warmed throughout.
Notes
Tips To Nail The Recipe
- Cream Cheese. Make sure your cream cheese is softened to room temperature for mixing. This will make it easier to mix. Be sure to use a block of cream cheese, not cream cheese spread. Full-fat cream cheese will give you the best creamy, rich consistency for your crab dip, but you can also use reduced fat or low fat.
- Mixing. Use an electric mixer to combine the cheeses and spices. If you do not have a hand mixer, that is no problem. Use a whisk or rubber spatula to combine the cream cheese, shredded cheese, spices, and such.
- DO NOT OVER-MIX THE CRAB. You want to gently fold in the crab so that the end result gives you nice chunks of crab in every bite.
- Fresh Refrigerated Crab Meat Works Best. Of course, use whatever crab meat option is more available to you, but for the best results aim to use crab meat labeled “hand-picked” or “fresh-picked” that you pick up at the seafood counter in the grocery store. Lump crab meat or jumbo lump crab meat works best for crab dip because it has large, tender pieces of crab that provide a rich and satisfying texture.
Nutrition
