Any type of hot, cheesy dip that is served along side some French bread is a dip I can get behind. This hot crab dip is always such a crowd pleaser because it’s filled with everyones favorite things, all baked together & served bubbling hot!
Cheesy Hot Crab Dip came to be, because whenever I would see a crab dip on a restaurant menu I couldn’t help but order it. You can’t beat a piping hot dish of cheese, crab & loads of seasonings! It’s really something remarkable that I still can’t believe is so easy to replicate at home!
One of the things that makes this recipe so killer is how easily it comes together. It takes a little prep work in the way of measuring out the ingredients but once that’s done, it’s all a matter of mixing & baking!
Luckily, a lot of the ingredients required for this dish are pantry staples so while it looks like a lot of ingredients, there aren’t a lot you’ll have to buy beforehand! Generally, I always have Worcestershire sauce, hot sauce, lemon & all the seasonings in my kitchen.
What you need to make Cheesy Hot Crab Dip:
- good quality lump crab meat
- oven safe dish
- large mixing bowl
This list may look daunting, but a lot of these ingredients you probably already have on hand!
- cream cheese
- sour cream
- cheddar cheese
- Worcestershire sauce
- hot sauce
- garlic powder
- kosher salt & black pepper
- lemon zest / juice
- lump crab meat
Now that you know what ingredients are needed to whip up Hot Crab Dip,
Once you have all the ingredients measured, all you have to do is combine them in a large bowl (leaving out the crab). Adding the crab at this step will cause it to break down too much while mixing, so you’re going to fold it in at the end.
Once all the ingreidents are well combined, fold in the crab & pour the whole mixture into a baking dish.
After the crab has been folded into the mixture, pour it into a baking dish & smooth out the top with your spatula. Place in the oven & bake for 25-30 minutes, until the sides of the dip are hot & bubbling. This dish is best serve right out of the oven, so I recommend serving immediately.
If you wanted to assemble the dip ahead of time, you can go as far as spreading the dip into the baking dish & set in the fridge until you’re ready to bake. For a more even bake, I recommend taking the dip out of the fridge 20-30 minutes before baking to bring it to room temperature.
FAQs about Cheesy Hot Crab Dip
This dip can be made with shredded chicken in place of the crab meat. Use cooked, shredded chicken & follow the recipe exactly.
This dip is best served straight from the oven. You can prepare the dip and leave it in the fridge until ready to bake if you’d like to prep it ahead of time, but wait to cook until ready to serve.
Cheesy Hot Crab Dip
- baking dish
- ⅓ cup Mayonnaise
- 8 oz Cream Cheese softened
- ¼ cup Sour Cream
- ¾ cup Shredded Cheddar Cheese
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ¾ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 Lemon zested
- 1 tablespoon Lemon Juice
- 3 Scallions sliced, plus more for serving
- 1 lb Lump Crab Meat
- 1 loaf French Bread for serving
- Preheat oven to 350°.
- Combine all ingredients, excluding the crab meat, in a large bowl & mix well.
- Once ingredients are combined, carefully fold in the crab meat.
- Spread the dip evenly into a baking dish or cast iron skillet & bake for 25-30 minutes, until top is browned & the edges are bubbling.
- Garnish with sliced scallions & serve with slices of toasted French bread.