The Ultimate Creamy & Cheesy Hot Crab Dip (Easy Party Appetizer)
I am so glad you are here! This hot crab dip recipe delivers creamy, cheesy flavor and is perfect for game days or any gathering. It is simple to make and guaranteed to be a crowd-pleaser.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt
- Optional garnish: chopped fresh parsley
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish or a similar-sized oven-safe skillet.
- In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix them together until the base is smooth and fully combined.
- Stir in the lemon juice, Old Bay seasoning, garlic powder, black pepper, and salt. Mix well to distribute the seasonings evenly.
- Gently fold in the shredded mozzarella, cheddar, and Parmesan cheeses. Mix until just combined; avoid overmixing.
- Carefully fold in the lump crab meat. You want to keep the crab pieces intact, so use a spatula and mix gently.
- Spread the entire mixture evenly into your prepared baking dish.
- Bake for 20 to 25 minutes, or until the dip is hot all the way through and the top is bubbly and lightly golden brown.
- Remove the dip from the oven. Garnish with fresh parsley, if you are using it.
- Serve your hot crab dip immediately with crackers, toasted baguette slices, or vegetable sticks.
Notes
- For the best flavor, use fresh or high-quality canned lump crab meat.
- If you prefer a spicier dip, add 1/4 teaspoon of cayenne pepper to the mixture.
- You can assemble this dip up to 24 hours ahead of time. Cover it tightly and keep it refrigerated. Add about 5 to 10 minutes to the baking time if baking straight from the refrigerator.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 380
- Sugar: 2
- Sodium: 550
- Fat: 32
- Saturated Fat: 17
- Unsaturated Fat: 15
- Trans Fat: 0.5
- Carbohydrates: 4
- Fiber: 0
- Protein: 19
- Cholesterol: 95