Baked Hot Crab Dip with Cream Cheese
Baked Hot Crab Dip with Cream Cheese is a creamy seafood appetizer made with lump crab meat, rich cheeses, and classic seafood seasonings. Sweet crab meat is folded into a mixture of cream cheese, mayonnaise, sour cream, white cheddar, fresh lemon juice, and Old Bay seasoning, then baked until hot, bubbly, and lightly golden around the edges.
Servings: 8
Calories: 335kcal
Equipment
- Mixing Bowl
- Rubber spatula
- Measuring cups and spoons
- Small baking dish or 1-quart casserole dish
- Cheese grater
Ingredients
For the Crab Dip
- 1 pound lump crab meat picked over for shells
- 6 ounces cream cheese softened
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 cup shredded white cheddar cheese
- 1 to 2 green onions thinly sliced (whites only)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Louisiana-style hot sauce
- 1 tablespoon fresh lemon juice
- 1½ teaspoons Old Bay seasoning
- Fresh cracked black pepper to taste
For the Topping
- ¾ cup shredded white cheddar cheese
- remaining green onions (thinly sliced)
- Light sprinkle of paprika
Instructions
- Preheat the oven to 375°F. Lightly grease a small baking dish or 1-quart casserole dish.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, 1 cup shredded white cheddar, sliced green onion (whites only), Worcestershire sauce, hot sauce, lemon juice, Old Bay seasoning, and several cracks of black pepper. Mix until smooth and evenly combined.
- Gently fold the lump crab meat into the cream cheese mixture until distributed throughout the dip. Use a rubber spatula and fold carefully to keep the crab meat in larger pieces for the best texture and presentation.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the top with the remaining ¾ cup white cheddar cheese and a light dusting of paprika.
- Bake for 18 to 20 minutes, or until the cheese is melted and the dip is hot and bubbling around the edges. For extra color, broil for 1 to 2 minutes at the end of baking, watching carefully.
- Remove from the oven and let the dip rest for 2 to 3 minutes. Top with the remaining green onions and serve warm.
Video
Notes
Cooking Notes
The biggest key to success is preserving the texture of the lump crab meat. Fold gently and bake only until hot and bubbly. A short resting period before serving helps the dip thicken slightly and makes scooping easier.
Tips for Best Results
- Fold the crab meat gently to keep larger chunks throughout the dip.
- Use softened cream cheese so the mixture blends smoothly.
- If the top begins browning too quickly before the dip is fully heated through, loosely tent the dish with aluminum foil.
- Let the dip rest for 2 to 3 minutes before serving so it sets properly.
Nutrition
Calories: 335kcal | Carbohydrates: 3g | Protein: 18g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 80mg | Sodium: 817mg | Potassium: 191mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 627IU | Vitamin C: 6mg | Calcium: 236mg | Iron: 1mg
