Hot Crab Dip – todaystats

Yields: 8-10 servings as an appetizer
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes

Recipe Intensity: Easy – This is a simple mix-and-bake recipe. The most important step is gently folding in the crab to keep those beautiful lumps intact.

Ingredients

For the Creamy Base:

16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
1 cup full-fat sour cream
½ cup mayonnaise
1 ½ cups shredded sharp white cheddar cheese, divided
½ cup freshly grated Parmesan cheese

For the Flavor & Seasonings:

2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish (or more to taste)
1 teaspoon Old Bay seasoning
½ teaspoon garlic powder
½ teaspoon smoked paprika, plus more for garnish
¼ teaspoon cayenne pepper (optional, for a subtle kick)
2 tablespoons fresh chives, finely chopped, plus more for garnish
1 tablespoon fresh lemon juice
Salt and black pepper to taste

For the Star of the Show:

1 pound lump crab meat, carefully picked over for shells

For Serving:

Sliced baguette, crackers, pita chips, or fresh vegetable crudités

Instructions

Step 1: Prepare and Preheat

Preheat your oven to 375°F (190°C). This temperature is the sweet spot—hot enough to get the dip beautifully bubbly and golden without burning the top before the center is hot. Take the time to grease a medium-sized baking dish (an 8×8-inch square or a 9-inch round pie dish works perfectly) with butter or non-stick spray.

Step 2: Create the Luxurious Creamy Base

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using a hand mixer on medium speed or a sturdy wooden spoon, beat until the mixture is completely smooth and homogenous. This is the foundation of your dip, so no lumps allowed!

Pro-Tip: Ensuring your cream cheese is truly at room temperature is the single most important step for achieving a silky-smooth dip straight from the oven.

Step 3: Season to Perfection

To the creamy base, add 1 cup of the shredded white cheddar (reserving the remaining ½ cup for the topping), all of the Parmesan cheese, Worcestershire sauce, horseradish, Old Bay, garlic powder, smoked paprika, and optional cayenne. Mix well until all the seasonings are fully incorporated.

Stir in the fresh chives and lemon juice. Now, taste the base! This is your chance to adjust the seasoning. Add more salt, black pepper, or a extra dash of Old Bay to suit your preference. Remember, the crab will add its own subtle salinity.

Step 4: The Gentle Fold-In

Now for the star ingredient: the crab. Gently place the lump crab meat on top of the creamy base. Using a rubber spatula, gently fold the crab into the mixture. The goal is to distribute the crab evenly while preserving as many of those beautiful, meaty lumps as possible. Overmixing will shred the crab and turn your luxurious dip into a spread.

Step 5: Assemble and Bake to Bubbly Bliss

Transfer the dip mixture to your prepared baking dish and spread it into an even layer. Sprinkle the remaining ½ cup of shredded white cheddar cheese over the top, followed by a light dusting of smoked paprika for color.

Bake for 20-25 minutes, or until the dip is hot and bubbling around the edges and the top is a light, golden brown. For an extra-golden top, you can broil for the last 1-2 minutes, but watch it like a hawk to prevent burning!

Step 6: The Crucial Rest

Once out of the oven, let the dip rest for 5-10 minutes before serving. This allows it to set slightly, making it the perfect scoopable consistency instead of a molten lava flow. It also gives the flavors a moment to meld together perfectly.

Garnish with additional fresh chives and serve immediately while it’s warm and glorious.

Nutrition Information

Please note: The following is an estimate based on the ingredients used and can vary significantly based on specific brands and portion sizes. It is provided for informational purposes only.

Serving Size: ¼ cup of dip (without dippers)
Calories: ~285
Total Fat: 24g

Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 480mg
Total Carbohydrates: 3g
Dietary Fiber: 0g
Sugars: 2g
Protein: 14g

Dietary Considerations: This is a rich, indulgent appetizer. For a lighter version, you can use reduced-fat cream cheese, sour cream, and mayonnaise, though the texture may be slightly less creamy. To make it gluten-free, ensure your Worcestershire sauce is gluten-free (Lea & Perrins is not, but many brands offer GF versions) and serve with gluten-free crackers or vegetables.

Storing, Reheating, and Pro-Tips

Storing Leftovers: Allow the dip to cool completely before covering it tightly and storing it in the refrigerator for up to 3 days.
Reheating for Best Results: Reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through. The microwave can be used but may make the texture a bit greasy and separate the oils.
Crab is Key: For the best flavor and texture, use high-quality lump crab meat. Pasteurized crab from the refrigerated section is a great, accessible option. Avoid using imitation crab (surimi), as it will not provide the same delicate flavor or texture.
Make-Ahead Magic: You can assemble the dip completely, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since you’ll be starting with a cold dish.
Spice to Your Liking: The level of heat is easily customizable. The cayenne is optional, and the horseradish can be increased for more of a kick. A few dashes of hot sauce stirred into the base is also a fantastic addition.
The Perfect Dippers:
- Classic: A thinly sliced, toasted baguette.
- Crunchy: Sturdy crackers, pita chips, or tortilla chips.
- Fresh: Bell pepper strips, cucumber rounds, or endive leaves for a low-carb option.

The Ultimate Hot Crab Dip is more than a recipe; it’s an experience. It’s the centerpiece of a great party, a warm and welcoming gesture to your guests, and a guaranteed way to make any occasion feel special. With its perfect blend of creamy, cheesy, and briny flavors, this dip is not just a dish—it’s a delicious memory in the making.