Crab Dip
This creamy Crab Dip combines tangy cream cheese, sweet lump crab meat, and a punch of Old Bay seasoning for an effortless appetizer that’s ready in under 30 minutes.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze in a sealed dish for up to 1 month; thaw overnight before reheating.
Reheat in a 350°F oven for 10 minutes or microwave in short bursts, stirring between.