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This is probably the most sumptuous and sumptuous hot dip ever, studded with creamy, sweet and salty crab chunks. It’s very impressive, but equally at home at a holiday party or game day gathering. It only takes him about 10 minutes to put together and 10 minutes to bake. Besides the crab, you only need a handful of ingredients that you already have in your fridge or pantry. Be sure to take a few bites before moving on to other things. It won’t last long.
The crab is truly the star of this dip. The other ingredients are meant to highlight, but not overshadow, the crab’s special flavor and texture. You can choose the type of meat according to your budget. But no one likes crab dip that tastes primarily of cream cheese or mayonnaise. That’s not the fun part. If you’re looking for fancy crab recipes, check out our Hot Crab and Corn Dip and Crab Cakes too.
The Best and Easy Hot Crab Dip: This simple appetizer is easy to put together, yet so decadent as a decadent bite to start a meal or serve with a cocktail.
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- Cream cheese – Letting the cream cheese come to room temperature will make the dip easier to mix.
- mayonnaise – Adds creaminess.
- sour cream – Adds a slightly tangy flavor and contributes to the creamy texture.
- cheddar or swiss cheese – Choose your favorite cheese (or use whatever cheese you have on hand) that will melt as the dip bakes.
- green onion – Green onions go well with crab. For the most flavor and attractive color, use white and green parts.
- shallot – Chop the shallots so finely that they almost dissolve in the dip.
- lemon juice – Adds a little freshness and acidity.
- Worcestershire sauce – This is one of those stealth elements that adds so much depth and complexity.
- hot sauce – This is optional, but I like a subtle heat to balance the creaminess.
- kosher salt – Crab can be salty, so be careful with the amount of salt. You may not even need to add salt.
- chives – Sprinkle chopped chives on top of the dip after it comes out of the oven for a nice presentation.
- crab meat – Crab lump meat is the gold standard for crab dip with its sweet flavor and large chunks, but you can use any crab depending on your budget.
- For immersion – Crostini, celery, crackers, carrots, and peppers are all great for dipping into this crab dip.
Best types of crab for crab dip
Fresh crab chunks are best for this dip, but they are very expensive. Fresh crab meat is available at fish stores and in the fresh fish section of supermarkets. You can also buy it at Costco and other price clubs. It is sold in iced packages at the fish counter.
High-quality crab meat has no “fishy smell” and is very fresh and reminiscent of the sea. You can use any crab meat depending on your budget. If you can’t get fresh, buy high-quality canned crab and make sure it has plenty of shelf life before it expires. If you’re using giant lump crabs for this dip, don’t worry about it, as it will fall apart into smaller pieces anyway when you put it all together. When adding crab, make sure there are no shell pieces left over from when the crab was shelled and packaged.
Please use luxurious crab. But don’t use crab imitations. This is not appropriate. Try different types of crab meat options.
How to make hot crab dip
- Blend the dip. Combine cream cheese, mayonnaise, sour cream, cheddar cheese, scallions, shallots, lemon juice, Worcestershire sauce, hot sauce, and salt. Next, add the crab meat and stir until combined without breaking up the crab too much.
- bake: Bake at 350 degrees for about 25 minutes. Please enjoy warm.
professional cooking tips
- Remove excess water from the crab to prevent it from becoming soggy.
- The crab itself is quite salty, so use less salt. Taste the crab to see if you need to add salt to the recipe. I found that out the hard way, but it’s an expensive lesson to learn.
- Hot sauce is optional, but a small amount will enhance the flavor without overpowering it.
- Once you add the crab to the dip, don’t over-mix it. Just mix until the crabs are evenly distributed. You want small chunks of crab remaining during the dip, as over-blending will cause the crab meat to break up more than necessary.
- I like to use thicker shredded cheese rather than finely chopped cheese because it creates a little pocket of melted cheese in the dip.
Preparation and storage
This dip can be made up to 1 day in advance and stored covered in the refrigerator until ready to bake. If baking straight from the fridge, add an additional 5 minutes or more of baking time until hot and creamy.
Leftovers can be stored in the refrigerator for several days. You can also reheat in a 350 degree oven until warm, or microwave if desired.
variation
- Cold crab dip: This dip is delicious at room temperature or chilled! No need to cook. You can make it a day in advance and store it in the refrigerator.
- Crockpot Crab Dip: This dip can be made in the following way. slow cooker In the same way. Instead of baking, transfer the dip to a saucepan and cook over low heat for 1 to 2 hours. You can also keep it warm in the slow cooker or serve it from the slow cooker in more casual situations.
- Herbal crab dip: You can add a tablespoon of chopped fresh tarragon or dill to the dip to change it up and give it a fresh herbal flavor.
- Artichoke crab dip: Can be chopped and sub 1/2 lb canned artichoke hearts into halves of crabs. This is also a more economical option, and crab artichoke dip is also a fan favorite.
- Cheese club dip: You can also sprinkle an additional half cup of shredded cheese over the dip before baking to create a cheesy, crunchy surface.
What to eat with warm crab dip
Crackers are a great way to scoop up this substantial amount.Something like old-fashioned butter crackers ritz or townhouse crackers That would be great. Pita chips, tortilla chips, potato chips, all delicious. Crostini or savory bread toasts would also be great. And if you’re inclined to be virtuous, it pairs very well with carrot and celery sticks, slices of pepper or cucumber, or endive leaves. This drop is not necessarily a good thing, but if you want to balance it out a little…
turkey chili
big fat chocolate chunk cookies
simple herb grilled chicken
See more hot dip recipes
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Preheat oven to 350°F.
In a large mixing bowl, combine cream cheese, mayonnaise, sour cream, cheddar cheese, scallions, shallots, lemon juice, Worcestershire sauce, hot sauce (if using), and salt. Blend until completely combined. Add the crabmeat and stir gently until evenly mixed into the creamy mixture.
Transfer dip to a 1-quart baking dish and smooth top. Bake for about 25 minutes, until heated through and bubbly around the edges. Sprinkle with chives if desired and serve warm with your favorite garnishes.
- Fresh crab chunks are best for this dip, but they are very expensive. You can use any crab meat depending on your budget. If you can’t get fresh, buy quality canned crab and make sure it has plenty of shelf life before it expires. You don’t need to use extra large lump crabs for this dip. Because if you put it all together, it will fall apart into small parts anyway.
- Remove excess water from the crab to prevent it from becoming soggy.
- The crab itself is quite salty, so use less salt. Taste the crab to see if you need to add salt to the recipe. I found that out the hard way, but it’s an expensive lesson to learn.
- Hot sauce is optional, but a small amount will enhance the flavor without overpowering it.
- Once you add the crab to the dip, don’t over-mix it. Just mix until the crabs are evenly distributed. You want small chunks of crab remaining during the dip, as over-blending will cause the crab meat to break up more than necessary.
- I like to use thicker shredded cheese rather than finely chopped cheese because it creates a little pocket of melted cheese in the dip.
calorie: 135kcal, carbohydrates: 3g, protein: 12g, fat: 8g, Saturated fat: 3g, Polyunsaturated fats: 2g, Monounsaturated fats: 2g, Trans fat: 0.01g, cholesterol: 32mg, sodium: 614mg, potassium: 175mg, fiber: 0.2g, sugar: 2g, Vitamin A: 189IU, Vitamin C: Fourmg, calcium: 161mg, iron: 0.5mg
Nutritional information is automatically calculated and should only be used as a rough guide.