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Hot Crab Dip Recipe With Cream Cheese - Creamy, Cheesy, and Party-Ready

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 oz cream cheese, softened (full-fat gives the best texture)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup mayonnaise for richness and smoothness
  • 1 cup shredded cheese (sharp cheddar, Monterey Jack, or a blend), plus extra for topping
  • 8–10 oz lump crab meat, drained and picked over for shells
  • 2 green onions, thinly sliced
  • 1 small garlic clove, minced
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice (plus zest if you like extra brightness)
  • 1 teaspoon Old Bay seasoning (or another seafood seasoning)
  • 1/4 teaspoon cayenne pepper or a few dashes of hot sauce (optional)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley (optional, for color and freshness)
  • For serving: Crackers, toasted baguette slices, pita chips, celery sticks, or endive leaves

Method
 

  1. Preheat the oven: Set it to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet (about 1–1.5 quarts).
  2. Soften the cream cheese: If it’s too firm, microwave for 10–15 seconds or let it sit at room temperature until easily spreadable.
  3. Mix the creamy base: In a medium bowl, stir together cream cheese, sour cream (or yogurt), and mayonnaise until smooth.
  4. Add flavor: Mix in Dijon mustard, lemon juice, garlic, Old Bay, cayenne or hot sauce (if using), and a pinch of salt and pepper. Taste and adjust seasoning.
  5. Fold in cheese and aromatics: Stir in 1 cup shredded cheese and most of the green onions and parsley, reserving a little for garnish.
  6. Gently add crab: Fold in the crab meat with a spatula. Don’t overmix; keep some larger pieces for the best texture.
  7. Transfer and top: Spread the mixture evenly in the baking dish. Sprinkle a light layer of extra shredded cheese on top.
  8. Bake: Cook for 18–22 minutes, until the dip is hot and bubbling around the edges and the top is lightly golden.
  9. Finish and serve: Let it rest for 5 minutes. Garnish with remaining green onions and parsley. Serve warm with your favorite dippers.