The Best Hot Crab Dip Recipe

Name: The Best Hot Crab Dip
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 24
Ingredients: 2 (8 ounce) packages cream cheese, softened; 1/3 cup sour cream; 1/3 cup mayonnaise; 1/4 cup ketchup; 2 teaspoons Worcestershire sauce; 2 cloves garlic, minced; zest and juice from 1 lemon; old bay; paprika; 1 teaspoon hot sauce; freshly ground black pepper to taste; cayenne pepper to taste; 6 ounces shredded white Cheddar cheese, divided; Salt to taste; 1/2 cup sliced green onions; 1 pound lump crab meat, drained

Cook Time: 20 minutes

These things are very hard to prove, or, more importantly to someone like me, disprove: But its with great confidence that Im calling this THE best hot crab dip. It just is. In fact, this dip is so good, it even works nicely with the cheap canned crab you find next to the tuna fish and chopped clams. If a hot shellfish dip isnt your thing, pretty much any chopped up protein will do just fine. By the way, if times are really tough, you dont have to add anything.

My mom used to make an appetizer for parties that consisted of cream cheese smothered in cocktail sauce and topped with a handful of bay shrimp. This, surrounded by lots of saltine crackers, was always a big hit. But sometimes we couldnt afford the shrimp, so shed do the exact same thing without the shrimp. And it was still great. So, if crab is not a financially viable choice, you could just serve this sans seafood, and somewhere my mom would be smiling. Anyway, no matter what you use, a hot cheesy dip is always a big hit at any party, and I really do hope you give it a try soon. Enjoy!

Ingredients (Original Recipe Yields 24 Servings):

2 (8 ounce) packages cream cheese, at room temperature
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup ketchup
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons seafood seasoning, such as Old Bay
2 teaspoons paprika
1 teaspoon hot sauce
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or more to taste
6 ounces shredded white Cheddar cheese, divided
Salt to taste
1/2 cup sliced green onions
1 pound lump crab meat

Step-by-step Directions:

Preheat the oven to 450F (230C).
In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, ketchup, Worcestershire sauce, garlic, lemon zest and juice, seafood seasoning, paprika, hot sauce, freshly ground black pepper, and cayenne pepper. Stir until everything is well combined.
Season with salt to taste, and then add 4 ounces of the shredded Cheddar cheese. Mix again until smooth.
Gently fold in the green onions and lump crab meat using a spatula, making sure everything is evenly mixed without breaking up the crab meat.
Transfer the mixture into a baking dish or deep pie dish, spreading it out evenly.
Top the mixture with the remaining 2 ounces of shredded Cheddar cheese, and sprinkle a little extra cayenne pepper on top for a hint of spice.
Place the dish in the preheated oven and bake for about 20 minutes, or until the dip is piping hot and the cheese is bubbly and golden.
Once baked, let the dip rest for 10 minutes before serving. This allows the flavors to meld and cool slightly for easier dipping.
Serve the dip with extra green onions sprinkled on top and a dash of cayenne, if desired, for an added kick. Enjoy with your favorite crackers or chips!

Nutrition Facts (per serving):

Calories: 155
Fat: 12g (15% Daily Value)
Saturated Fat: 6g (29% Daily Value)
Cholesterol: 48mg (16% Daily Value)
Sodium: 280mg (12% Daily Value)
Carbohydrates: 6g (2% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Sugars: 3g
Protein: 7g (14% Daily Value)
Vitamin C: 19mg (21% Daily Value)
Calcium: 102mg (8% Daily Value)
Iron: 0mg (3% Daily Value)
Potassium: 164mg (3% Daily Value)

The Best Hot Crab Dip, a creamy and cheesy seafood dip, has become a favorite at many gatherings, from holiday parties to casual dinners. Chef Johns recipe, which involves mixing crab meat with cheese, mayonnaise, sour cream, and a blend of spices, offers a warm, savory treat thats hard to resist. Lets dive deeper into the origins, regional variations, and some interesting facts about this dish.

History of Crab Dip

The history of crab dip dates back to the early 20th century when crab became a popular ingredient in coastal cuisine. Originally, crab dip was served in more simple forms, with minimal seasoning and mostly as a cold spread. However, with the rise of warm, baked dips in the mid-1900s, crab dip evolved into the rich, hot versions we know today. This particular recipe, which features lump crab meat, Old Bay seasoning, and a touch of hot sauce, is a modern twist that showcases the versatility of crab in American cuisine.

Regional Variations

Crab dip is commonly associated with the East Coast of the United States, particularly Maryland, known for its blue crabs. In Maryland, Old Bay seasoning is a must-have ingredient in most crab dishes. While the dip is beloved along the East Coast, it has traveled across the U.S., with regional adaptations. In the Pacific Northwest, where Dungeness crab is more readily available, people might swap out the typical lump crab for this local variety. On the West Coast, the dip is often served as an appetizer in seafood restaurants, while in Southern states, variations may include a bit more heat with the addition of cayenne pepper or even Tabasco sauce.

What Sets It Apart from Similar Dips?

Although many dips feature cheese, mayonnaise, or sour cream, what makes this hot crab dip stand out is its use of fresh crab meat, combined with the distinct flavors of Worcestershire sauce, Old Bay seasoning, and fresh lemon zest. The combination of these ingredients gives it a flavor profile unlike other hot dips, such as spinach-artichoke or cheese fondue. Moreover, unlike some crab dips that use imitation crab or processed seafood, this recipe uses high-quality lump crab, which is key to its authentic taste.

Where Is It Typically Served?

Hot crab dip is a crowd-pleasing appetizer and is typically served at parties, particularly during the holiday season. It is a popular choice for New Years Eve celebrations, Christmas parties, and other festive gatherings. This dish is often paired with crackers, toasted bread, or fresh vegetable sticks. Its also a great companion to seafood-heavy meals, complementing main dishes like lobster rolls or shrimp cocktails. Due to its rich texture and comforting flavors, its often the star of the appetizer table, quickly becoming the dish everyone talks about.

Fun Facts About Crab Dip

Old Bay seasoning, a key ingredient in this crab dip, was first created in Maryland in the 1940s. It has since become a staple for all things seafood.
The origin of the hot crab dip recipe is often traced back to Maryland, where crab is abundant, and its known to have been a favorite at many regional seafood shacks.
Hot crab dip has gained such popularity that its often served at high-end restaurants as a gourmet appetizer, often made with premium ingredients like king crab or Dungeness crab.
Crab dips, both hot and cold, have evolved significantly over the years, with modern versions including exotic ingredients like truffle oil or smoked paprika.
Though this dip is typically served warm, it can also be made ahead of time, refrigerated, and baked just before serving, making it a great choice for potlucks or dinner parties.

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FAQ about The Best Hot Crab Dip Recipe

Store any leftover crab dip in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in the oven or microwave before serving.

Yes, you can prepare the dip a day ahead. Simply follow the recipe, assemble the dip, and refrigerate it until you're ready to bake. Allow extra time for baking as the dip may be cold from the fridge.

Yes, you can freeze the prepared but unbaked dip. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To bake, thaw it overnight in the fridge and then follow the recipe instructions.

The hot crab dip is best served warm with crackers, toasted baguette slices, or fresh vegetables like celery and carrots. You can also use it as a topping for baked potatoes or as a spread for sandwiches.

Yes, you can use canned or imitation crab meat as a substitute for lump crab meat. However, fresh lump crab meat gives the best flavor and texture.

If you'd like a milder dip, you can reduce or omit the cayenne pepper and hot sauce. Alternatively, use a milder seasoning like paprika or omit the Old Bay seasoning altogether.

Yes, you can experiment with different cheeses. While sharp white Cheddar is recommended for flavor, you can also try using mozzarella or even a blend of cheeses like Monterey Jack for a creamier texture.

The dip is fully baked when it is hot and bubbly, and the cheese on top is melted and golden brown. You can also use a food thermometer to ensure the dip has reached at least 165°F (74°C).

Comments

William Gibson

10/06/2025 01:52:54 PM

This stole the show for Christmas. I went through the trouble of smoking a 14lb brisket out in the snow and it was not the star of the show. The hot crab dip was! I used lump crab meat from Costco and followed the recipe quite closely.

SpiffyEel4920

12/30/2023 12:51:58 AM

Chef John, it's like it was meant to be. I wanted to make a hot crab dip as a complement to our Christmas Eve fish dinner, and I was so excited to come across your new recipe for it. Since my family has a taste for it (and I didn't feel like spending $25 for a jar of fresh lump crab meat), I used two packages of imitation crab instead. This was delicious even with the imitation. The lemon and Old Bay make it special.

SweetDip4864

12/15/2024 11:59:13 PM

It didn't seem like it would be spicy enough, so I substituted Old Bay Hot and doubled the hot sauce. It turned out perfectly! This is going to be a holiday tradition!

Lisa Engel

05/07/2024 07:08:55 PM

Canned crab works just fine here and you don't have to use much of it so that makes it very affordable. I made a half batch with one can of crab and ate the entire thing by myself. It is that good.

QuirkyFarro9309

03/16/2024 08:22:24 PM

I just finished making it and it is by far the best hot crab dip I’ve tasted. I only tweaked seasonings to taste other than that it’s absolutely perfectt

Deborah Riddle

06/27/2024 05:54:17 PM

Made it for a family dinner appetizer. Everyone loved it! We were having twice baked potatoes for dinner and my son announced that we had to save some of the dip to put on the potatoes after they were baked. It worked great on the potatoes too! I did reduce the lemon juice and zest as one reviewer suggested as I sometimes find things too “lemony”, and I thought it was perfect. Next time I will probably add a little more cayenne because we like spicy!

DOLPHINDELIGHT

01/01/2024 07:23:51 PM

For me, it had too much lemon flavoring. I will use 1/2 of a lemon next time.

SpryCake8533

03/20/2025 08:50:46 PM

My first crab dip and this is a good one. I used Dungeness crab we caught off the Washington coast. The only change I did was to cut it in half (we used the other 1/2lb of crab for eggs bennie), omitted the ketchup, and added a little more shredded cheese. I don't think I would make a full recipe of this unless I was going to a big party or pot luck, 1/2 seems like allot, even for 8 people.

JollyOkra9810

01/09/2025 11:44:06 PM

I think the original recipe would be delicious based off my results with substitute ingredients due to what I had on hand! I used imitation crab, substituted mustard powder for cayenne, only used one package of cream cheese, added parmesan and Romano cheese, and doubled the hot sauce (Franks!). Family loved it. Will make next time following the original recipe for a better comparison.

RoseRye4030

04/19/2025 01:39:05 PM

I made it and it was a huge hit !! But I did leave out the ketchup just didn’t make since to me with crab.

Ham Nance

06/05/2025 03:52:38 PM

I didn't have lump crab meat on hand, so I used the claw meat I had and the flavor was good. I did add a lot more of the crab to the recipe to make up for the type of crab I had on hand. I love Old Bay being an Eastcoaster. Overall I thought it was very good although my daughter thought I over did it with the Old Bay. To each their own.

Lacyanne

06/17/2025 05:07:12 PM

This is the best hot crab dip! I had some leftover crab from another recipe and decided to treat myself. This was delectable and very rich. I would try adding even more lemon zest next time. I had a good amount of dip leftover so I put some between two slices of white bread and put it in the air fryer for a crab dip puff. I also wrapped some in crescent dough squares and made parcels (froze very well). Next time I will have to make some to share with others. Thanks, Chef John!

Martin Sparks

02/03/2025 08:36:46 PM

Crab flavor a bit lost in this.

WittyTongs6455

01/15/2025 06:22:24 AM

The recipe is easy to follow and to make. My crab dip turned out great. This is my go to recipe for when I want dip. I will save money ordering out with such an easy recipe. The time and effort are minimal and that’s what I like, especially with a busy schedule.

Terry Schultz Nourse

12/28/2024 06:51:20 PM

It was well received. I used canned lump crab meat. I think the next time I serve it I will do it in a bread bowl.

Betty Adams

12/23/2024 05:29:03 PM

I’m genuinely surprised how good it was.

CaringMilk7311

12/13/2024 01:46:58 PM

I had hoped this was going to be good, but it wasn’t. Who puts ketchup in a crab dip?

BubblySauce1746

11/13/2024 11:12:44 PM

I don't think they meant to keep shaking Cayenne Pepper in it and on top of it. Cayenne Pepper is an extremely hot spice. I wouldn't recommend using more than a half a shake for the entire recipe otherwise you will have a waste of products from the store. Otherwise, this recipe was very good. 1/2 shake of Cayenne Pepper. Replace top shakes with Paprika instead.

Barbara

06/29/2024 11:56:04 AM

I made this recipe with no changes. We thought it was salty and tasted way to much of Old Bay. I won't be making it again and am searching for a better one

Connie Marse

06/12/2024 04:42:24 PM

I would make this with canned crab meat leaving out the garlic and hot sauce. Also cutting back on lemon as another reviewer noted. But sounds good.

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