This hot crab dip recipe is creamy, cheesy and flavorful! It’s also a super easy appetizer to whip together for parties and sure to be a crowd favorite!

Hot crab dip in cast iron skillet, sitting on wood cutting board

Hot dips are always a crowd favorite, as well as one of my favorite things to make for a party. It’s easy to toss a dip together and put it in the refrigerator until time for the party. When it’s time to party, just pop it in the oven and serve up a delicious, hot dip for your guests!

I’ve been known to create a “dip bar” at parties featuring various dips, chips, crackers and vegetables! This hot crab dip recipe is perfect for a dip bar. Serve it with Cheesy Baked Taco Dip and Green Chili Queso Dip for a seriously cheesy good time!

If you love creamy, cheesy dips and big chunks of fresh, juicy crabmeat, then you’re going to love this crab dip recipe. It only takes 10 minutes of prep time, making it a quick and easy option for a dinner party appetizer or party snack!

Crab dip spread on brioche toasts

How to make Hot Crab Dip

  • Prepare the crab dip.
    • In a medium bowl, combine cream cheese, sour cream, cheddar cheese and Old Bay seasoning.
    • Add garlic powder, Worcestershire sauce, lemon juice and hot sauce.
    • Stir all of the ingredients until they’re smooth and creamy.
    • Fold in fresh lump crab meat.
  • Bake the crab dip.
    • Transfer the dip to an oven-safe baking dish. A small casserole dish, like an 8″ x 8″ square dish or 8″ cast iron skillet works well for this.
    • Preheat oven to 350 degrees Fahrenheit.
    • Place the dip in the oven for 25 – 30 minutes.
  • Serve the crab dip.
    • Remove the dip from the oven and stir to combine.
    • Top with diced green onions and serve.

What do you serve with Crab Dip?

Toasted baguette slices, brioche toasts, pita chips or other sturdy crackers are all perfect for serving with hot crab dip. Vegetables, like baby carrots or celery sticks are also great for dipping into this creamy, cheesy dip! Served with vegetables, this dip is perfect for those looking for a low carb snack!

Want to mix things up a bit? Bake this crab dip in a bread bowl,  then simply tear off the bread and dip it right into the dip!

To do this, purchase a round loaf of sourdough bread, slice the top inch off of the loaf. Cut a hole in the middle of the bread. Place the dip in the bread and bake as directed.

To see an example of this, check out my Buffalo Chicken Dip Bread Bowl! So much fun and a great way to impress guests at a party!

Can you make this crab dip recipe ahead of time?

Yes! Follow the directions by combining all of the ingredients and placing them in an oven-safe baking dish. Instead of baking the dip immediately, cover it and place it in the refrigerator for up to 48 hours. When ready to bake, simply preheat the oven and bake as instructed.

Can you use imitation crab to make crab dip?

I highly recommend using lump crab meat for the fresh crab flavor. However, imitation crab can be used for a more affordable option.

Lump crab meat will be found in plastic containers or cans with the seafood at your local grocery store. Imitation crab will be found, usually in airtight bags, in the refrigerated section of the grocery store.

Can you heat up crab dip?

If you’re serving this crab dip at a party and want to keep it warm, I recommend using a small crock pot. Once the dip has baked in the oven, transfer it to a small crock pot, set to warm. This will keep it warm throughout the party.

To reheat the dip after it’s been refrigerated, place it back in the oven, loosely covered at 350°F for 10-15 minutes. Or microwave the dip in a microwave-safe container for 2 minutes.

How long does crab dip last?

Crab dip will last in the refrigerator for 3-5 days when properly stored. Store the dip in an airtight container, secured with a lid.

Once the dip has been cooked and stored in the refrigerator, it can be eaten hot or cold.

I do not recommend freezing this dip because of the high dairy content.

Hand holding brioche toast, topped with hot crab dip

For more delicious ways to keep you dipping, check out these popular dip recipes!

Creamy crab dip in cast iron skillet topped with diced green onions
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Hot Crab Dip

This hot crab dip recipe is creamy, cheesy and flavorful, it's also a super easy appetizer to whip together for parties, and sure to be a crowd favorite!

Ingredients

  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup cheddar cheese, shredded
  • 2 tsp Old Bay seasoning
  • ½ tsp garlic powder
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh lemon juice
  • 2 tsp hot sauce
  • 8 oz lump crab meat
  • 2 tbsp green onions, diced

Serving Options

  • crackers
  • toasted sliced baguette
  • celery sticks
  • baby carrots

Instructions

  • Preheat oven to 350°F.
  • Combine the cream cheese, sour cream, cheddar cheese, Old Bay seasoning, garlic powder, Worcestershire sauce, lemon juice and hot sauce in a large bowl.
  • Once smooth and creamy, gently fold in the lump crab meat.
  • Place the dip in an oven-safe baking dish.
  • Bake for 25-30 minutes.
  • Top with diced green onions and serve with toasted baguette slices, crackers or vegetables.

Notes

  • Crab meat: While I recommend using fresh lump crab meat whenever possible, imitation crab meat can be used in place of the lump crab. The dip will have less crab flavor, but this is a more affordable way to prepare this dip.
  • Baking dish: I've made this dip in several different dishes. An 8" x 8" square casserole dish will fit the dip nicely, as will an 8" cast iron skillet.
  • Make-Ahead: To make this dish ahead of time, combine all of the ingredients, then transfer to an oven-safe baking dish. Cover and place in the refrigerator for up to 48 hours. When ready to bake, preheat the oven and bake according to the recipe instructions.
  • Nutrition: The nutritional information provided is only for the crab dip and does not include the serving options.

Nutrition Facts

Serving 6gCalories 320kcal (16%)Carbohydrates 5g (2%)Protein 15g (30%)Fat 27g (42%)Saturated Fat 16g (80%)Cholesterol 97mg (32%)Sodium 683mg (28%)Potassium 247mg (7%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 977mg (20%)Vitamin C 7mg (8%)Calcium 243mg (24%)Iron 1mg (6%)
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