Crab Dip Recipe Hot Creamy Appetizer - Warm, Cheesy, Crowd-Pleasing Classic

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 8 servings

Lump crab meat (12–16 ounces): Fresh or high-quality pasteurized. Pick through for shells.
Cream cheese (8 ounces): Softened to room temperature for easy mixing.
Sour cream (1/2 cup): Adds tang and loosens the texture.
Mayonnaise (1/3 cup): For richness and a glossy finish.
Shredded cheese (1 cup total): A mix of Monterey Jack and mozzarella is great; reserve some for topping.
Old Bay seasoning (1–1½ teaspoons): Classic seafood spice blend.
Fresh lemon juice (1 tablespoon): Brightens the dip and balances the richness.
Worcestershire sauce (1 teaspoon): Adds depth and a little umami.
Dijon mustard (1 teaspoon): Subtle heat and complexity.
Garlic (2 cloves), minced: Fresh is best, or use 1/2 teaspoon garlic powder.
Green onions (2), thinly sliced: For freshness and a mild onion bite.
Flat-leaf parsley (2 tablespoons), chopped: Optional, but adds color and freshness.
Hot sauce (a few dashes): Optional, for gentle heat.
Kosher salt and black pepper: To taste. Go light on salt; Old Bay and cheese are salty.
Olive oil or butter (for greasing): Just a swipe for the baking dish.
To serve: Toasted baguette slices, crackers, pita chips, celery, or endive leaves.

Heat the oven: Preheat to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet (about 1–1.5 quarts).
Soften the base: In a mixing bowl, beat the softened cream cheese until smooth. Stir in sour cream and mayonnaise until creamy.
Add flavor: Mix in Old Bay, lemon juice, Worcestershire, Dijon, minced garlic, a few dashes of hot sauce, and a pinch of black pepper. Taste and adjust seasoning before adding crab.
Fold in cheese and herbs: Stir in about 3/4 cup shredded cheese, most of the green onions, and parsley. Reserve the rest for topping.
Add the crab: Gently fold in the crab meat. Keep the lumps intact for the best texture. Avoid overmixing.
Transfer and top: Spread the mixture evenly in the prepared dish. Sprinkle the remaining shredded cheese and a pinch of Old Bay on top.
Bake: Bake for 20–25 minutes, until hot and bubbling at the edges and lightly golden on top.
Finish and serve: Let it sit for 5 minutes. Garnish with remaining green onions and a little parsley. Serve warm with your favorite dippers and lemon wedges.