Easy Crab Dip Recipe

a large dish of hot crab dip served on a board with celery parmesan crisp carrots and sliced bread

Make the best Maryland-Style Crab Dip with this easy to follow recipe. This delicious hot 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 naturally gluten-free)

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Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 581kcal

Author: Capri Lilly

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.

**More tips and recipe variations are listed above in the post.

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