hot crab dip

★★★★★ 5
a recipe by
Stacy Cantwell
Pasadena, MD

So good and addictive. It's been referred to as "Crack Dip."

Blue Ribbon Recipe

Sweet lump crab meat is the star ingredient in this hot crab dip recipe. It's creamy, cheesy, and delicious. The seasoning is just enough to have a little zing, but not enough to take away from the richness of the dip. This could be a little on the fancy side or served at a very casual event. So good!

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 6-12
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For hot crab dip

  • 12 oz
    cream cheese, softened
  • 3/4 c
    sour cream
  • 1 Tbsp
    Dijon mustard
  • 1 1/2 Tbsp
    Worcestershire sauce
  • 1 pinch
    garlic powder
  • 1 pinch
    garlic salt
  • 3 Tbsp
  • 1 lb
    jumbo lump crab meat
  • 1 tsp
    horseradish (optional)
  • Old Bay seasoning
  • 1/2 c
    shredded cheddar/Monterey Jack cheese

How To Make hot crab dip

  • Ingredients, except crab, in a bowl.
    Mix all ingredients together, except for crab meat.
  • Folding in the crab.
    Gently fold in crab meat as to not break up the lumps.
  • Dip poured into a casserole dish.
    Pour into a 11X7 casserole dish.
  • Cheese and Old Bay sprinkled on top.
    Sprinkle top with Old Bay and shredded cheese.
  • Dip baking in the oven.
    Bake at 350 degrees for 20-25 minutes or until cheese is melted.
  • 6
    Serve with crackers or sliced French baguette.