Crab Dip Recipe
Absolutely the best Crab Dip! This easy creamy crab dip is made with lump crab meat, cream cheese, Parmesan cheese, and baked to perfection. It’s a perfect party appetizer and ready in just 30 minutes.
If you love crab recipes, try Crab Stuffed Mushrooms and Crab and Artichoke Dip.
Table of Contents
Dip are wonderful to serve at any party because they are usually very easy to make and can be made ahead of time. I like to include a couple of cold dips and hot dips for the party table and an array of dippers. There are several dips that are always popular with guests like the classic Spinach Artichoke Dip, Buffalo Chicken Dip, and this Crab Dip, of course.
This dip is the biggest crowd pleaser at my holiday parties. It’s a rich, creamy dip packed with lump crab meat, cream cheese, Parmesan cheese, mayo, sour cream, and a few more ingredients for extra flavor. Lemon juice, chives, garlic, and Worcestershire sauce make the flavors pop and your taste buds sing with each and every bite.
The whole thing is so easy to make, all you have to do is combine it all together and bake until hot and gooey. Make sure to give it a few minutes to cool down…trust me!
Ingredient Notes
Crab Meat – You can use claw or lump crab meat, either will work. SIFT THORUGH the crab meat thoroughly with your hands because there are always pieces of crab shell left behind. Scroll down for more info on what crab meat to use!
Cream Cheese – I recommend using a full fat cream cheese for the best results. Remember to let it soften to room temperature prior to using!
Mayonnaise and sour cream – use your favorite brands but I do recommend you use full fat rather than reduced or fat free for both. This will give the best flavor and consistency to your dip.
Parmesan Cheese – you can get a block and shave it or get freshly shaved parmesan cheese at the deli section of your grocery store.
Lemon juice – it’s always best to use freshly squeezed lemon juice.
Garlic – for the best flavor, always use fresh garlic cloves and press it yourself.
Green onion – you can use scallions or chives for this recipe, just mince it into small pieces.
See recipe card for complete information on ingredients and quantities.
What Is the Best Crab Meat to Use?
If possible, use jumbo lump crab meat that is refrigerated or fresh. This will give you truly a superior taste because it’s taken out of the largest muscle and kept in tact. This meat is white in color, looks like lumps of meat (hence the name), and has the best flavor. It is also the most expensive option.
If jumbo lump crab meat is too expansive or inaccessible, you can use claw meat instead. Claw crab meat is less expensive and easier to find at the stores but also is a good option.
Crab meat to avoid is canned and not refrigerated. This meat will be better used in soups rather than crab cakes. If canned is the only option, use the one that has to be refrigerated. You can find it in the refrigerated section or seafood counter of your grocery store.
How To Make Crab Dip
PRO TIP: make sure to look through the lump crab meat thoroughly to make sure there are no pieces of shell. You will always find a few pieces and it’s not pleasant to bite into one.
Preheat the oven to 350° and lightly grease a baking dish.
Combine all the ingredients, except for the 1/2 cup of shaved Parmesan cheese, in a mixing bowl and mix thoroughly.
Transfer the mixture into the baking dish and spread the rest of the Parmesan cheese on top.
Bake for 18-20 minutes, until the edges are bubble. You can turn on the broiler for a few seconds to get the cheese a little more golden.
Recipe FAQs
Personally, I love the rich and sharp flavor of parmesan cheese with the creamy ingredients. If you wish to make it a little more cheesy, you can always mix in some shredded mozzarella cheese into the dip mixture before baking. I would suggest only a mild tasting cheese to go with the parmesan.
Absolutely! You can add a little bit more spice just by adding some cayenne pepper. Be careful, add a little bit at a time and taste after mixing to make sure you’ve added the amount you can tolerate.
Although some may suggest freezing leftover crab dip, I do not recommend it. This dip had cream cheese and sour cream and neither freezes well. Since cream cheese and sour cream contain a good amount of moisture, once it’s frozen and defrosted, texture gets broken down and grainy.
I do not recommend freezing crab dip because the texture will be compromised and it will not taste as good. If you’re looking for a way to use up leftover dip, try mixing it with cooked pasta and adding more cheese. You will end up with a tasty crab mac and cheese.
Make Ahead Suggestions
You can easily make this dip the night before and bake when needed. Prepare the dip completely up to the step of baking it. Instead of baking, cover the baking dish air-tight with plastic wrap or another wrap and store in the refrigerator.
Pull the dip out of the fridge, take off the plastic wrap, and let it sit on the counter while the oven is preheating. Bake it for about 20-22 minutes and serve.
Serving Suggestions
As popular as this easy crab dips is, the trey of dipping options gets people just as excited. Make sure to include a variety of cracker options and vegetable options.
Vegetable options: Celery, cucumber slices, belle pepper wedges, and lettuce cups are all good vegetable options for dipping.
For cracker options: think tortilla chips, saltines, pretzels, pretzel chips, Parmesan crisps, and a couple gluten free cracker options.
Although my favorite option to dip are thin slices of French baguette. It’s good to serve toasted or untoasted. To toast baguette slices, lightly brush both sides of each slice with olive oil, spread them on a baking sheet in one even layer, and bake at 425° for 6-8 minutes. Time will depend on how thin you cut the slices so keep an eye on it.
How To Store and Reheat Crab Dip
If you have leftover crab dip, you can easily store it in the refrigerator for up to 3 days. Make sure to cover the baking dish air-tight or transfer it into a storage container with an air-tight lid.
To rehear crab dip, I recommend oven over microwave. Spread cold crab dip in a baking dish and reheat at 350° until hot in the middle. You can even spread a little more cheese on top before reheating.
More Crab Recipes To Try
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Easy Crab Dip Recipe
Ingredients
- 8 oz lump crab meat
- 4 oz cream cheese softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp minced green onion
- 2 large garlic cloves grated or minced
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 cup shaved Parmesan cheese to mix in
- salt
- fresh cracked pepper
- 1/2 cup shaved Parmesan cheese for topping
Instructions
- Take crab meat out of the jar and into a bowl. Look through the meat thoroughly to make sure there are no pieces of shell left behind.
- Preheat the oven to 350° and lightly grease a baking dish.
- Combine all the ingredients, except for the 1/2 cup of shaved Parmesan cheese meant for topping, in a mixing bowl and mix thoroughly.
- Transfer the mixture into the baking dish, spread it evenly, and top with the rest of the Parmesan cheese.
- Bake for 18-20 minutes.
- To make the cheese more golden on top, turn on the broiler for a few seconds if needed.
Video
Notes
- Storing: you can easily store leftovers in the refrigerator for up to 3 days. Make sure to cover the baking dish air-tight or transfer it into a storage container with an air-tight lid.
- Reheating: To rehear crab dip, I recommend using an oven rather than a microwave. Spread cold crab dip in a baking dish and reheat at 350° until hot in the middle. You can even spread a little more cheese on top before reheating.
- Make Ahead: You can easily make this dip the night before and bake when needed. Prepare the dip completely up to the step of baking it. Instead of baking, cover the baking dish air-tight with plastic wrap or another wrap and store in the refrigerator.
To bake: Pull the dip out of the fridge, take off the plastic wrap, and let it sit on the counter while the oven is preheating. Bake it for about 20-22 minutes and serve.
Nutrition
Originally published on Will Cook For Smiles on July 18, 2012.
Categories:
30 Minute Meals, Appetizers, Dips, Gluten Free, Mother's Day, New Year's, Seafood, Super Bowl Recipes, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Too bland. Needs garlic, some hot sauce. It might be the fault of the type of canned crab meat I used.
How many oz is the white dip dish you use? I have been looking om amazon to buy one for dips but don’t want to get one to big or too small.
Question- I have never made anything with crab meat so any suggestiions of what kind to get? And where in the store is it usually in a jar? We used to go to a place at the beach called Wraops that had hot crab dip and it was so very good so I want to try to make it. My daughter said, Real crab meat that is very expensive, or imitation, much cheaper, taste the same, it’s what they usually use in sushi. Should be fine for dip.
If possible, use jumbo lump crab meat that is refrigerated or fresh. This will give you truly a superior taste because it’s taken out of the largest muscle and kept intact. This meat is white in color, looks like lumps of meat (hence the name), and has the best flavor. It is also the most expensive option. Another option is backfin crab meat. Backfin meat is a combination of jumbo lump meat and special grade meat. It is also white in color but it comes more broken up and flaked apart. This crab meat can also be labeled a “lump” crab meat. Both will be good to use in this dip. The crabmeat to avoid is canned and not refrigerated. If canned is the only option, use the one that has to be refrigerated. You can find it in the refrigerated section or seafood counter of your grocery store.
Has anyone added horseradish or Tabasco?
Hi Susan,
I haven’t but I think tabasco would be good if you want to give it a kick without changing the flavor profile.
How much does this dip make? What size baking dish should be used? If doubled how long to bake? Thank you!
Hi Elly,
This dip makes 4 servings, if you would like to increase the recipe just go to the recipe card and under servings move the number from 4 to whatever you would like and it will adjust the recipe for you. If you want to double this recipe I would use a 8×8 casserole dish. Hope this helps please let me know if you have anymore questions
This recipe looks so yummy. cant wait to try it
Hi, Lindee! I hope you try it! It’s so good!!! 🙂
Pinning this. Looks very good. It’s almost identical to my usual hot crab dip recipe except I wouldnt dare make it without Old Bay (I’m from Maryland). Anyway, I use cheddar in mine but the parmesan cheese looks great! I’m anxious to try it. 🙂
Thanks, Linda! I Hope you like it!
It really a nice and helpful piece of info. I glad that you shared this helpful information with us. Please keep us informed like this. Thank you for sharing.
This is by far the best crab dip I’ve tried! We’re fans!
I served this tonight and it was fabulous! Thank you for sharing!
I’m so happy to hear that, Linda! Thank you so much for telling me 🙂
I made this recipe. No changes. It was simple and delicious. Thank you.
How many servings is this considered. I want to make a large quantity for wedding appetizer.
Hi Donna,
I would estimate this to be 4 servings. I can recommend that you make individual dips in ramekins and just double or triple or make as much as you need. That might be an easy way to serve them 🙂