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Hot Crab Dip

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Absolutely incredible and easy Crab Dip!  This creamy crab dip is made with lump crab meat, cream cheese, Parmesan cheese and baked to perfection.

Incredible Crab Dip! This creamy crab dip is made with lump crab meat, cream cheese, Parmesan cheese and baked to perfection. #dip #crabdip #appetizer #seafood #snack

CRAB DIP

You remember what happens when my boys are away? Alone time! I do whatever I want and it includes seafood for dinner. I got some nice crab meat last week and I’ve been drooling over it ever since. So I made myself this delicious crab dip.

It is just so nice to be able to make dinner for one, pour myself a glass of white wine, and enjoy my dinner in peace and quiet. Oh, and did I mention that I could watch whatever I want?

I could watch whatever I want and not be bothered. That is so rare! My “cherry on top” was how delicious this crab dip was and how east it was to put together. Seriously, once I took my first bite, I melted into my chair and thought “holy mother of all that is good and pure, this is delicious!”

Crab Dip! This creamy crab dip is made with lump crab meat, cream cheese, Parmesan cheese and baked to perfection. #dip #crabdip #appetizer #seafood #snack

Crab dip steps

Crab dip recipe steps

HOW TO MAKE CRAB DIP:

Before making the dip, separate the lump crab meat and look thoroughly to make sure there are no pieces of shell.

Preheat the oven to 350 and while preheating, prepare the dip.

Combine all the ingredients, except for the 1/4 cup of shaved Parmesan cheese, in a mixing bowl. Mix thoroughly.

Transfer the mixture to a lightly greased baking dish and top with the rest of the Parmesan cheese.

Bake for 18-20 minutes.

Crab Dip Recipe! This creamy crab dip is made with lump crab meat, cream cheese, Parmesan cheese and baked to perfection. #dip #crabdip #appetizer #seafood #snack

CAN I FREEZE CRAB DIP?

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

HOW TO 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 well with plastic wrap 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.

SOME MORE DIP RECIPES TO TRY:

Seafood Cheese Dip

Parmesan Shrimp Dip

Spicy Chicken Ranch Dip

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4.58 from 14 votes
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Hot Crab Dip

Easy, amazing, creamy crab dip made with lump crab meat, cream cheese, Parmesan cheese and baked to perfection.

Course Appetizer
Cuisine American
Keyword crab dip
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 About 3 cups
Calories 683 kcal

Ingredients

  • 6 oz lump crab meat
  • 4 oz cream cheese softened
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 2 tbsp minced green onion
  • 2 large garlic cloves grated or minced
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1/2 cup of shaved Parmesan cheese to mix in
  • 1/4 cup of shaved Parmesan cheese for topping
  • salt
  • fresh cracked pepper
US Customary - Metric

Instructions

  1. Before making the dip, go through the crab meat and look thoroughly to make sure there are no pieces of shell.

  2. Preheat the oven to 350 and lightly grease a baking dish.

  3. Combine all the ingredients, except for the 1/4 cup of shaved Parmesan cheese, in a mixing bowl. Mix thoroughly.

  4. Transfer the mixture into the baking dish, spread it evenly, and top with the rest of the Parmesan cheese.

  5. Bake for 18-20 minutes.

Recipe Notes

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 a slight variation.

Nutrition Facts
Hot Crab Dip
Amount Per Serving
Calories 683 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 24g 120%
Cholesterol 157mg 52%
Sodium 1698mg 71%
Potassium 347mg 10%
Total Carbohydrates 7g 2%
Sugars 4g
Protein 34g 68%
Vitamin A 26.5%
Vitamin C 13.2%
Calcium 54.8%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

Originally published on Will Cook For Smiles on July 18, 2012.

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Reader Interactions

Comments

  3. Wow – the name says it all!  Love it.  I found this through Turning the Clock Back’s What’s Cooking Wednesday.  I have linked in  an attempt at meatballs.  Have a lovely week. 

    Reply

  4. Tasty! I need to remember this for the holidays – looks delicious. Visiting from Creative Spark linkup 🙂

    Reply

  9. Crab dip? Yes please. This looks amazing! I found this recipe over at Hubby Made Me. I am pinning for future reference! I’d love for you to link it up to my Marvelous Mondays party. It opens on Sunday evenings!  In the meantime, I’m hosting a blog hop right now, so if you’re interested, hop on over to http://www.jamscorner.com

    Have a great evening!
    Julie

    Reply

  11. Lyuba,
    This is a great Hot Crab Dip that we would just love, I can almost taste it.   Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  14. Ahhhhh, the whole scene sounds heavenly. Quiet dinner, wine, peace and quiet, watching something YOU want to see…..
    I pinned this one and can’t wait to give it a try:)

    Reply

  15. Oh my gosh this looks amazing!!! I love hot dips, and LOVE crab, so this sounds perfect! I could probably polish off the whole thing in one sitting!!!! Thanks for the recipe!

    Reply

  23. Your photos pretty much have me drooling… like a lot! What a gorgeous looking dish. Hopping over from Melt in Your Mouth — hope you’ll swing on over to SalmonAtSeven — I too am bringing seafood dishes this week. I simply adore crab, salmon and shrimp… oh my!

    Reply

  24. I so love crab dip, and your photo looks so good I wanted to grab a bite right off the screen!  You have really good photos. This is waiting for me to make it.  So glad you shared your creative inspiration with Sundays’ Best – you always help make it a great party!

    Reply

  29. Delicious!! I wish I had some right now. I bet you got LOTS of smiles out of this one!! 🙂

    I’ve shared on pinterest! 

    Reply

    • Hi Jackie!
      I just buy shaved Parmesan cheese in a refrigerated section of my store. it’s usually in a little sealed plastic tub.

      Reply

  39. I’m making this for Christmas Eve and want to know if you have tried cooking this in a crockpot. I’ve found a lot of recipes but yours sounds better than any of the others. Can’t wait to serve this for my family. We love seafood and will be having Oyster stew also.

    Thanks
    Susan

    Reply

    • Hi there! 9×13 would be way too big got this dip. This only makes about 3 cups of dip so you can use a smaller dish (Unless you double the recipe). You can use a bread baking dish, a one a half quart dish, a dip baking boat, a smaller cast iron skillet. Just remember if the dip is spread thinner, the baking time will be less.
      I hope you enjoy it, Carrie!

      Reply

  44. I made this on Christmas Day and everyone couldn’t stop eating it (glad I doubled it)! 😉 So delicious I added 1/4 tsp of Old Bay.
    Thank you for sharing!!

    Reply

    • Hi Gayle,
      I believe that it comes down to a personal taste preference. I don’t like the way imitation crab tastes like hot, I only like it cold, so I would not like it in a dip. But, there are plenty of people who like the taste of hot imitation crab. So it’s really up to you 🙂
      I would also pat the imitation crab dry with a paper towel so it’s not too moist.

      Reply

  46. Hi, This dip looks incredible I need a dip recipe that I can make ahead and freeze. Do you think this one would work – cooked first? or frozen uncooked??

    Reply

  47. Would it be okay to leave the Worcestershire out? Or could it be replaced with soy sauce? I just don’t want to buy a whole bottle to only use so little

    Reply

    • Hi Kristyn!
      To be honest I don’t use my Worcestershire often and it’s always a little bit so I have a bottle in my fridge that lasts me over a year 🙂 It have quite a specific flavor but you can add a little hot sauce with a little brown sugar for sweetness. The recipe won’t be affected too much if you even omit the Worcestershire all together, so you don’t have to use it if you don’t have it.
      I hope you like the dip!

      Reply

    • 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 🙂

      Reply

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