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4.3 from 19 votes

Cheesy Crab Dip

Jump to RecipePrintRate
By: Joanna Cismaru •8/23/23 4 Comments

This post may contain affiliate links. Please read my disclosure policy.

It’s time to dive into this Cheesy Crab Dip! With big, tender chunks of crab in each bite coated with hot, melty cheese, leftovers won’t be an option. While perfect to serve at parties, you may just want to bake a batch for yourself to enjoy on a quiet night in.

a hand lifting up a cracker that's been dipped in a cheesy crab dip in a skillet
Table of Contents Open
  • Easy Cheesy Crab Dip
  • Ingredients
  • How to make cheesy crab dip
  • What type of crab should I use?
  • What type of cheese can I use?
  • Leftovers
  • Reheating
  • Did you love this cheesy crab dip? Try these:
  • Cheesy Crab Dip
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Cheesy Crab Dip

I know cheese and seafood are a combination rarely spoken of, but stay with me here. The mild, buttery pieces of crab speckled through this tangy, cheesy, creamy dip is something dreams are made of. Fair warning: you won’t be able to stop at just a few dips! You might want to save extra room for this treat.

Warm, cheesy dips like this are typically reserved for entertaining guests or contributing to parties. I now know, from personal experience, that it absolutely can be enjoyed with a sliced, toasted baguette as an entire meal. I mean, we have so much stress, responsibility, bills. We deserve and entire pan of this hot crab dip for dinner every once in a while.

Ingredients

overhead shot of all the recipes needed to make hot crab dip
  • Cream cheese – Make sure to give your cream cheese time to soften before starting.
  • Mayonnaise – Any type you like best.
  • Sour cream – Greek yogurt can be used instead.
  • Worcestershire sauce – Or soy sauce.
  • Lemon juice – Freshly squeezed.
  • Hot sauce – Any type you like best, or you can leave it out!
  • Old bay seasoning – Use seasoning salt instead if you prefer.
  • Cheddar cheese – Either from a block or pre-shredded bag. The sharper the better!
  • Crab – I used 3 4oz cans. You can use fresh crab instead.
  • Green onion – Chopped for garnish.

How to make cheesy crab dip

detailed process shots showing how to make crab dip
  1. Prep the oven: Preheat the oven to 350F.
  2. Beat cream cheese: Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, hot sauce, and old bay seasoning to a large mixing bowl. Beat until well combined and smooth.
  3. Stir in crab and cheese: Add 1 cup of the cheddar cheese and the drained crab meat to the bowl. Stir to combine evenly.
  4. Bake: Spread the dip into a small baking dish, about 8″ x 8″. I used an 8″ skillet. Top with the remaining 1/2 cup of cheddar cheese. Transfer to the oven and bake for 20-25 minutes, or until bubbly and slightly browned.
  5. Finish: Garnish with green onion and chopped tomatoes and serve hot.
sideview shot of hot cheesy crab dip fresh from the oven and topped with freshly chopped tomatoes and green onions

What type of crab should I use?

I used 3 cans of lump crab meat weighing 4oz each. After draining the water, you’re typically left with 8 1/2oz of crab. This would be about half a pound.

While I used lump crab meat, you can use the regular canned crab. I just liked a few big pieces to be mixed into the dip! You can also use the same weight of fresh crab in this dip. Have a little more or less than what the recipe calls for? That’ll work just fine! Make it as crab-a-licious as you like.

The best type of crab to use for a recipe like this are snow, king, blue, and dungeness are all great varieties to choose from. They’re mild, tender, and will cook down so beautifully in this dip.

What type of cheese can I use?

While cream cheese is a must for the consistency of this dip to be perfect, you can switch out the cheddar cheese to try different flavors in your dip. Give these a try:

  • Monterey Jack
  • Colby Jack
  • Gruyere
  • Emmental
  • Red Leicester
  • Edam
  • Gouda
overhead shot of hot cheesy crab dip fresh from the oven and topped with freshly chopped tomatoes and green onions

Leftovers

You can keep the dip directly in the dish you baked it in covered with plastic wrap, or you can transfer leftovers to an airtight container. Store in the fridge for 3-4 days.

You can store this dip for 2-3 months in the freezer as well. If storing the dip in the dish you baked it in, wrap it well with both plastic wrap and foil to avoid freezer burn.

Reheating

You can scoop the leftovers into a bowl and reheat the dip in the microwave at 30 second intervals, until hot.

You can also reheat in the oven. Preheat the oven to 350F. Cover the dip, in the skillet, with foil. Bake for 10-12 minutes or until heated through.

If your dip has been frozen, let it thaw overnight in the fridge before reheating.

sideview shot of hot cheesy crab dip fresh from the oven and topped with freshly chopped tomatoes and green onions

Did you love this cheesy crab dip? Try these:

  • Chile con Queso
  • Best Ever Spinach
  • Spicy Cheesy Corn Tomato Dip
  • Lasagna Dip
  • Baja Spinach Dip
  • Super Easy Taco Dip
  • Bacon Corn Dip
  • Crockpot Queso Blanco Dip
  • Sloppy Joe Dip
  • Buffalo Chicken Dip

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a hand lifting up a cracker that's been dipped in a cheesy crab dip in a skillet
4.32 from 19 votes

Cheesy Crab Dip

Prep 5 minutes minutes
Cook 25 minutes minutes
Total 30 minutes minutes
6
Rate Recipe Print Recipe
It's time to dive into this Cheesy Crab Dip! With big, tender chunks of crab in each bite coated with hot, melty cheese, leftovers won't be an option. While perfect to serve at parties, you may just want to bake a batch for yourself to enjoy on a quiet night in.
Prevent your screen from going dark

Ingredients

  • 8 ounce cream cheese (softened)
  • ¼ cup mayonnaise
  • ¾ cup sour cream
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce (optional)
  • 1 ½ teaspoon old bay seasoning
  • 1 ½ cup cheddar cheese
  • 12 ounce lump crab meat (3 cans (4 oz each), drained)

Garnish

  • 2 tablespoon green onion (chopped, for garnish)
  • 2 medium tomatoes (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep the oven: Preheat the oven to 350F.
  • Beat cream cheese: Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, hot sauce, and old bay seasoning to a large mixing bowl. Beat until well combined and smooth.
  • Stir in crab and cheese: Add 1 cup of the cheddar cheese and the drained crab meat to the bowl. Stir to combine evenly.
  • Bake: Spread the dip into a small baking dish, about 8" x 8". I used an 8" skillet. Top with the remaining 1/2 cup of cheddar cheese. Transfer to the oven and bake for 20-25 minutes, or until bubbly and slightly browned.
  • Finish: Garnish with green onion and chopped tomatoes and serve hot.

Equipment

  • 12-inch Cast Iron Skillet
  • Glass Mixing Bowl Set (3 piece)
  • KitchenAid Hand Mixer

Notes

  1. You can keep the dip directly in the dish you baked it in covered with plastic wrap, or you can transfer leftovers to an airtight container. Store in the fridge for 3-4 days.

Nutrition Information

Calories: 368kcal (18%)Carbohydrates: 7g (2%)Protein: 22g (44%)Fat: 28g (43%)Saturated Fat: 14g (88%)Cholesterol: 93mg (31%)Sodium: 952mg (41%)Potassium: 390mg (11%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 1059IU (21%)Vitamin C: 12mg (15%)Calcium: 329mg (33%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a hand lifting up a cracker that's been dipped in a cheesy crab dip in a skillet

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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4 Comments
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Teresa Franzoso
Teresa Franzoso
Posted: 7 months ago

Your recipes are amazing! Thank you for sharing them!
💕

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Teresa Franzoso
Posted: 7 months ago

My pleasure, glad you’re enjoying them.

0
Reply
Patricia Dunkel
Patricia Dunkel
Posted: 3 years ago

Can I use imitation crab ?

0
Reply
Jo Cooks Team 2
Jo Cooks Team 2
Reply to  Patricia Dunkel
Posted: 3 years ago

Certainly!

0
Reply

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