I’ve spent three cozy afternoons tweaking the flavors and textures of this Crab Dip until it hit the sweet spot. The first test yielded a stiff cream cheese base, so I let it soften on the counter longer—total game-changer. By the third round I was marveling at the warm, bubbly top and briny crab ribbons melding into a dreamy, smooth scoop. If you love the tang of Buffalo Chicken Dip, you’ll find a kindred spirit in this rich, savory Crab Dip.
About Crab Dip
This Crab Dip is the result of hands-on testing and a craving for a fuss-free party starter. After experimenting with different crab varieties and spice blends, I landed on a blend that balances richness with bright notes of lemon and Old Bay seasoning. It’s perfect for casual gatherings, weeknight snacks, or elevating game-day spreads.
- Ready in under 30 minutes—ideal for last-minute entertaining
- Uses budget-friendly pantry staples with real lump crab for luxury taste
- Beloved by family and friends for its creamy, slightly sharp profile
- Old Bay adds a nod to coastal flavor traditions
Key Ingredients & Their Roles
- Cream Cheese: provides a silky base—bring to room temperature for effortless mixing
- Mayonnaise: adds rich tang—choose a quality brand to avoid runny texture
- Lump Crab Meat: delivers sweet, briny bites—drain well and check for shells
- Sharp Cheddar: contributes savory depth—freshly shred for better melt
- Old Bay Seasoning: classic spice blend—start light and adjust to taste
How to Make Crab Dip
- Preheat the oven to 350°F (175°C).
- In a medium bowl, beat 8 ounces cream cheese, softened, with ½ cup mayonnaise and ¼ cup sour cream until smooth and velvety.
- Stir in 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon Old Bay seasoning, and ¼ teaspoon garlic powder, blending until the spices are evenly distributed.
- Gently fold in 1 pound lump crab meat, ¾ cup shredded sharp cheddar cheese (reserve remaining cheddar for topping), and 2 thinly sliced green onions; season with salt and pepper.
- Spread the mixture into a small baking dish and sprinkle the reserved ¼ cup cheddar evenly over the top.
- Bake for 20 minutes, until the dip is bubbling at the edges and lightly golden on top.
- Let stand 5 minutes before serving so flavors settle and it’s safe to scoop.
Pro Tips & Troubleshooting
- Tip: Whisk the cream cheese first to remove any lumps—this keeps the dip ultra-smooth.
- Fix: If the top browns too quickly, tent with foil halfway through baking to prevent burning.
- Variation: Swap Old Bay for a pinch of cayenne and smoked paprika for a spicy twist.
- Scaling: Easily double ingredients for a larger crowd; use a 9×13-inch dish and add 5 extra minutes of bake time.
Storage & Make-Ahead Guide
Store leftover Crab Dip in an airtight container in the fridge for up to 3 days; I tested it after 2 days and the texture stayed creamy. Freeze in a freezer-safe dish for up to 1 month—thaw overnight in the fridge. Reheat in a 350°F oven for 10 minutes or until warmed through, or zap in the microwave in 30-second bursts, stirring in between.
Serving Suggestions
This Crab Dip shines beside warm Quick Cheddar Bay Biscuits or crisp Grilled Vegetables. A squeeze of lemon and a sprinkle of fresh parsley add bright contrast to the rich, savory dip.
Frequently Asked Questions
- Can I use imitation crab meat? Yes, but the flavor and texture are best with real lump crab; drain it well and pick for any bits of shell.
- How can I make this dip ahead of time? Assemble the dip up to step 5, cover, and refrigerate for up to 8 hours; bake just before serving.
- What’s the best way to reheat leftover Crab Dip? Warm in a 350°F oven for about 10 minutes or microwave in short bursts, stirring until heated.
- Can I freeze Crab Dip? Yes—freeze in a sealed container for up to 1 month and thaw overnight in the fridge before reheating.
- What should I serve with Crab Dip? Classic options include crackers, baguette slices, fresh vegetables, or biscuits like our Quick Cheddar Bay Biscuits.
Final Thoughts
This Crab Dip has become my go-to when I want something warm, indulgent, and surprisingly simple. Each scoop offers a balance of creamy cheese and sweet crab with just enough spice to keep you coming back. Give it a try at your next gathering and let me know how it turns out!
More Recipes You’ll Love
- Buffalo Chicken Dip – another creamy, savory party dip with a spicy kick
- Crockpot Spinach Artichoke Dip – a classic cheesy vegetable dip that pairs well with seafood
- Pepper Jelly Cheese Dip – sweet and spicy flavors that balance the richness of crab dip
- Quick Cheddar Ranch Crack Dip – rich cheese and ranch notes to diversify your appetizer spread
Crab Dip
Ingredients
Dip Base
- 8 ounces cream cheese softened
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 0.25 teaspoon garlic powder
Crab & Cheese
- 1 pound lump crab meat drained and checked for shells
- 0.75 cup shredded sharp cheddar cheese divided
- 2 green onions thinly sliced
- salt and black pepper to taste
Instructions
Dip Base
- In a medium bowl, beat the cream cheese with mayonnaise and sour cream until smooth and velvety.8 ounces cream cheese, 0.5 cup mayonnaise, 0.25 cup sour cream
- Stir in Worcestershire sauce, lemon juice, Old Bay seasoning, and garlic powder, blending until the spices are evenly distributed.1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon Old Bay seasoning, 0.25 teaspoon garlic powder
Crab & Cheese
- Gently fold in lump crab meat, shredded sharp cheddar cheese (reserve remaining cheddar for topping), and green onions; season with salt and black pepper.1 pound lump crab meat, 0.75 cup shredded sharp cheddar cheese, 2 green onions
- Spread the mixture into a small baking dish and sprinkle the reserved cheddar evenly over the top.
- Bake at 350°F (175°C) for 20 minutes, until the dip is bubbling at the edges and lightly golden on top.
- Let stand 5 minutes before serving so flavors settle and it’s safe to scoop.