Absolutely incredible and easy Crab Dip! This 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.
CRAB DIP
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.
As popular as this hot 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. 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 350° for 10-12 minutes. Time will depend on how thin you cut the slices so keep an eye on it.
HOW TO MAKE CRAB DIP:
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.
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 crab cakes.
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.
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.
Instructions:
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.
Make Crab Dip Ahead Of Time:
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 with plastic 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.
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:
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Hot Crab Dip
Ingredients
- 8 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 shaved Parmesan cheese to mix in
- 1/2 cup shaved Parmesan cheese for topping
- salt
- fresh cracked pepper
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
Nutrition
Originally published on Will Cook For Smiles on July 18, 2012, updated on December 27, 2019.
Jaclyn says
Really good! Used lump crabmeat and added 1 teaspoon of old bay. Used a boulle loaf and spread the dip on that. Will be saving the recipe!
LyubaB says
Glad you liked it!