A rich, creamy, and cheesy Hot Crab Dip that’s perfect for parties, game day, or a cozy appetizer. Served warm with crackers, bread, or veggie sticks, it’s a crowd-pleaser every time.
Ingredients (Serves 6–8)
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8 oz cream cheese, softened
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½ cup mayonnaise
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½ cup sour cream
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1 teaspoon Dijon mustard
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1 teaspoon Worcestershire sauce
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1 teaspoon lemon juice
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1 teaspoon Old Bay seasoning (or more to taste)
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1 cup shredded sharp cheddar cheese
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½ cup grated Parmesan cheese
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8 oz lump crab meat, drained and picked over for shells
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2 green onions, thinly sliced (optional garnish)
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1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
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Preheat oven:
Preheat your oven to 350°F (175°C). Lightly grease a small baking dish (about 8x8 inches or similar). -
Mix the base:
In a medium bowl, combine cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Stir until smooth. -
Add cheeses and crab:
Fold in cheddar cheese, Parmesan cheese, and crab meat gently, trying not to break up the lumps too much. -
Bake:
Transfer the mixture to the prepared baking dish. Bake for 20–25 minutes, or until the dip is bubbly and slightly golden on top. -
Garnish and serve:
Sprinkle with green onions and parsley if desired. Serve warm with crackers, baguette slices, or veggie sticks.
Tips & Variations
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Make ahead: Prepare the dip and refrigerate for up to a day; bake just before serving.
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Extra cheesy: Add ½ cup more cheddar for an extra gooey texture.
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Spicy kick: Stir in a few dashes of hot sauce or cayenne pepper.
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Lump crab substitute: Use imitation crab if needed, though fresh or canned lump crab is best.
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Serving idea: For a fun presentation, serve in a hollowed-out bread bowl.