Ultimate Crab Dip Recipe
This Ultimate Crab Dip is a rich, creamy, and flavorful appetizer perfect for gatherings and parties. Made with fresh lump crab meat, sharp cheddar cheese, and a blend of classic seasonings like Old Bay and Worcestershire sauce, this warm, bubbly dip is best served with crackers, chips, or sliced veggies. Quick to prepare and baked to perfection, it’s a guaranteed crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Creamy Base
- 8 ounces cream cheese, room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
Seasonings and Sauces
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- ½ teaspoon hot sauce
Seafood and Cheese
- 1 pound fresh lump crab meat
- 1 cup shredded sharp cheddar cheese (divided into ½ cup each)
Herbs
- ¼ cup finely chopped chives, plus more for garnish
Instructions
- Mix creamy ingredients: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Old Bay Seasoning, Worcestershire sauce, lemon juice, and hot sauce. Stir or use a hand mixer until the mixture is smooth and well combined.
- Incorporate crab and cheese: Gently fold in the lump crab meat, ½ cup of shredded sharp cheddar cheese, and the chopped chives until evenly distributed throughout the mixture.
- Bake the dip: Transfer the crab mixture into a 9-inch round or similar size baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Bake in the preheated oven for 20 to 25 minutes until the dip is hot, bubbly, and golden around the edges.
- Serve and garnish: Remove from the oven and garnish with extra chopped chives. Serve the dip warm with your choice of crackers, chips, or sliced vegetables for dipping.
Notes
- For gluten-free options, try Absolutely grain-free flatbreads, Crunchmaster multi-grain crackers, or Mary’s seed crackers.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days to keep the dip fresh and safe to eat.
- This dip is not ideal for freezing, as it can affect texture and consistency.
- You can prepare the crab dip mixture up to 24 hours ahead; keep refrigerated and bake just before serving, adding a few extra minutes to the baking time if starting cold.
- Alternatively, bake the dip ahead of time, refrigerate, and reheat in the oven at 375°F (190°C) until warmed through before serving.
Find it online: https://cookingwithsarah.com/ultimate-crab-dip-recipe/
