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Get It NowWhenever I’m entertaining, I have to have at least one creamy, cheesy dip. They check two very important boxes: fast to prep and always a hit. And this hot crab dip recipe definitely fits the bill! I’ll admit, my oldest 5-minute cold crab dip is still my go-to when I’m in a major rush. But when I want a warm — and still easy — version, making that adjustment is super simple. You can have this on the table in less than half an hour!
Why You’ll Love My Hot Crab Dip Recipe
- The perfect texture – The smoothness, the creaminess, the cheesiness. Not to mention plenty of lump crab meat. I wouldn’t have it any other way!
- Easy prep – It takes just 5 minutes, all in one bowl. With my hectic schedule, this is one of those appetizers I can pull together last-minute.
- Make ahead – Hosting can be stressful (even for a food blogger like me!), so anything you can prep ahead really takes the edge off. If the ultra fast prep time isn’t enough, you’ll love that you can assemble this crab dip in advance. Just pop it in the oven right before serving.
- Crowd pleaser – Everyone loves a creamy dip! And this one tends to win over even my friends that aren’t big on seafood.
Ingredients & Substitutions
This section explains how to choose the best ingredients for this crab dip recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Lump Crab Meat:
I highly recommend using jumbo lump crab meat, like this. It will make the best hot crab dip recipe with big crab chunks! If you don’t have any, here are some alternatives:
- Backfin crab meat, which is a combination of small pieces of lump crab meat and flakes of white body meat, is a cheaper alternative that is okay to use, but the texture of the dip won’t be as good as using only lump crab.
- Claw meat is the cheapest kind and you won’t get any chunks, but it does have a hearty crab flavor. Personally, I’m not a fan.
- If you have leftover fresh crab meat (such as from making crab legs), this is an excellent choice and tastes even better than the kind from a can. It’s always such a treat when I have some fresh for this recipe!
- Imitation crab meat works from a recipe standpoint, but the flavor and texture is completely different. Not my favorite at all!
Other Ingredients:
- Cream Cheese – The base of this hot crab dip recipe. I always use full fat cream cheese for best flavor, but light or neufchatel works fine, too. Make sure your cream cheese is softened at room temperature, so that it mixes in well.
- Sour Cream – If you want to lighten it up a bit, substitute Greek yogurt.
- Mayonnaise – Make my homemade mayo or use store-bought; either will work. You can also use only sour cream or only mayo instead of both, but combining them tastes better in my opinion.
- Lemon Juice – I always love adding lemon to seafood dishes, and this one is no exception. It really brightens the flavor! Fresh lemon juice tastes best, but not going to lie, I’ve been known to use bottled lemon juice as a convenient time saver.
- Old Bay Seasoning – This classic seafood seasoning makes an easy crab dip without messing with multiple spices individually. I love a good shortcut!
- Cheddar Cheese – We’re using shredded cheese, so buy it shredded to save some time or shred it yourself. Feel free to swap some of the cheddar for others, such as mozzarella or Parmesan cheese.
- Chives – These add delicate flavor and a pop of color. You could also use thinly sliced green onions instead.
- Hot Sauce – This is called hot crab dip because it’s warm, and while I add a dash of hot sauce, it is not spicy. If you like some heat, add more hot sauce, simply black pepper, or even some finely diced jalapenos. Unfortunately that’s usually a no-go in my house because I have young kids!
How To Make Crab Dip
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix the creamy base. In a large bowl, stir together the cream cheese, sour cream, mayonnaise, lemon juice, and Old Bay seasoning, until smooth. Sometimes I use a hand mixer to make this easy (yay!), but it’s a tradeoff because then I have to wash it (nay!).
- Add the cheese, chives, and hot sauce. Stir until uniform. Taste and adjust hot sauce and/or Old Bay seasoning if you like.
- Add the crab. Fold in the crab meat using a spatula.
- Bake. Spoon the mixture into a small baking dish (this one is the perfect size). Smooth the top. Place the baking dish in the oven and bake crab dip until hot. If desired, garnish the hot crab dip with more chives — I almost always do! Serve with your favorite dippers (see below for ideas).
My Top Recipe Tips
- Soften your cream cheese if it doesn’t mix well. You can microwave the mixture for about 30 seconds to soften it, then stir until completely uniform.
- Be gentle when folding in the crab. You want lumps of crab throughout the dip, so don’t overmix.
Recipe Variations
As always, I like simple, and simple means few ingredients. But I also get bored and like to change things up! If you want to take this dip to the next level, try one (or more) of these additions:
- Garlic – Add 2-3 cloves of minced garlic or 1/2 teaspoon of garlic powder.
- Worcestershire Sauce – I decided not to include this due to the sugar content, but many crab dip recipes add this sauce for flavor depth and light sweetness. Feel free to add 1-2 tablespoons if you like.
- Salt – I don’t usually find it necessary to add any salt, since the cream cheese, cheddar, and Old Bay seasoning are already salty, but feel free to adjust to your taste.
- Bacon – Make bacon in the oven (my favorite method for crispy bacon), air fryer bacon, or microwave bacon. Crumble it and mix it into the dip.
- Spinach Artichoke – Stir about 1/2 cup drained frozen spinach and 1/2 cup chopped marinated artichoke hearts to the dip, or simply add crab meat to my spinach artichoke dip.
- Jalapeños – Add 1-2 jalapeños, finely diced, for a spicy kick.
Storage Instructions
- Store: After cooling the warm crab dip to room temperature, keep leftovers in refrigerator for up to 3 days. If I have leftover crab meat, I often use it to make a crab salad, but if I have a lot of extra dip, it’s yummy to turn into crab stuffed salmon!
- Make Ahead: You can make the dip ahead, place in a baking dish, cover with aluminum foil or plastic wrap, and store in the fridge for up to 3 days. Bake right before serving.
- Reheat: Bake crab dip in a 350 degree F oven, or heat gently in the microwave. (I recommend the oven if you can.)
- Freeze: I don’t recommend freezing this dip, as the dairy will change texture during freezing/thawing process. It’s safe to eat, but the texture won’t be smooth.
What To Serve With Hot Crab Dip
I like to serve this recipe for crab dip hot and fresh with a variety of dippers, so everyone can find something they like:
- Raw Veggies – My favorite! Mini bell peppers, celery sticks, cucumber slices, and carrots are all great for scooping up dips. When I make this dip for only my husband and kids, I just set it out with some veggies and call it a day.
- Crackers – Any kind will do, but flax seed crackers or almond flour crackers are delicious, real food options.
- Breads – Sliced baguette is a common choice with hot crab dip, but I don’t usually have it around at my house. When I want this with bread, I make my lighter almond flour bread.
- Chips – Use tortilla chips (or my almond flour tortilla chips), light and crispy zucchini chips, or any other kind you like.
- Mushrooms – You could even use this dip to stuff portobello or cremini mushroom caps! That’s exactly what I did in my recipe for crab stuffed mushrooms.
- Appetizer Spread – Sometimes when I have guests over, I like to just make an appetizer spread. This dip pairs well with crispy air fryer chicken wings, simple steak bites (for a surf and turf spread), or my flaky salmon bites.
My Favorite Baking Dish For This Recipe
I like this small baking dish. It’s nothing fancy, but it’s the perfect size for this dip and is beautiful enough to go from oven to table.
Hot Crab Dip (Easy & Creamy!)
This easy hot crab dip recipe is creamy, cheesy, and loaded with lump crab meat! It makes the perfect irresistible party appetizer.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a large bowl, stir together the cream cheese, sour cream, mayonnaise, lemon juice, and Old Bay seasoning, until smooth and creamy.
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Stir in the cheddar cheese, chives, and hot sauce, to taste. Adjust Old Bay seasoning to taste if needed.
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Using a spatula, fold in the crab meat. (Do this gently and don't over-mix. You want some lumps of crab throughout.)
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Transfer the crab dip to a small baking dish (mine was this oval one). Bake for about 20 minutes, until hot.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
146 Comments
Tracy Timm
0I don’t have a lot of seafood lovers around me – I wonder that I couldn’t change to poultry seasoning and use chicken instead of crab? I have a group getting together on Monday and I might try this as chicken dip!
Wholesome Yum D
0Hi Tracy, I have never tried that but let me know your results!
Laurie Freeman
0Can’t wait to try, looks yummy!
Annette
0I’m new to Keto and Wholesomeyum is really helping to teach my about what’s out there and how to use all the various resources 🙂👍. I didn’t try this recipe but wanted to give an overall review
Holly
0Made this today for a Thanksgiving appetizer. Absolutely delicious! I used lump crab (will check it for shells better next time). Flavor was perfect. I did the garlic add in. Assembly was quick and easy hours ahead of when I needed it, Then I baked it right before I served it Will definitely make again.
Jessica
0This is a great easy recipe but the Worcestershire sauce is a must for that added oomph! My sister loves it with Everything But The Bagel seasoning sprinkled liberally on top as well.
Tami Vollenweider
0Do you know if you can freeze this dip if I would have leftovers, thanks!
Wholesome Yum D
0Hi Tami, I don’t recommend freezing this dip, as the dairy will change texture during freezing/thawing process. It’s safe to eat, but texture won’t be as smooth.
Wholesome Yum D
0Hi Tami, I don’t recommend freezing this dip, as the dairy will change texture during freezing/thawing process.
Cindy Gorse
0This recipe was delicious.
Dee Jellison
0Awesome! Even my non-keto friends liked it.
Ken Kwan
0Another great recipe to make! Our family loved it, was popular at the party! Thanks for sharing!
Kathy
0I haven’t made this yet, but it looks wonderful and delicious, with all the right ingredients. Since I don’t have crab, but I do have canned or smoked salmon, I think I’ll substitute the crab for salmon.
Thank you- and Happy Thanksgiving!
Wholesome Yum D
0Hi Kathy, I have never tried that, but it sounds like it should work.
Bev
0Think I’ll add some fresh jalapeños for a little extra kick.
Rochelle McIver
0This looks delish I can’t wait to try it! Thanks for the recipe.
Barbara Shaffer
0Fantastic! Will make this again
Diane Leck
0I tried this, it’s definitely something I will make again.
Candace
0This sounds like heaven! Cannot wait to try it!
Sandra
0This looks amazing!!
Elaine LeVan
0I did not see any options for making this dip dairy free. Suggestions? I MISS creamy dips
Wholesome Yum D
0Hi Elaine, There is a lot of dairy in this recipe, so making it dairy-free while keeping the integrity of the recipe would be very hard.
Karon
0Looks absolutely delish.
Tammy McKinney
0This sounds yummy! I can’t wait to try it!
Justine
0We always do spinach artichoke dip but this looks delicious! Might have to give it a go!
Michelle
0I’m definitely adding this to the holiday line-up! Thank you!
Jack Metz
0Sounds great, I love grab! Can’t wait to try it.
Deborah
0This sounds amazing, will try soon.
Anne Balint
0This looks awesome and can’t wait to try it. I will leave out the Old Bay as I am not a fan!
Teri
0I have never made a crab dip but I am going to have to try this one for sure! Would be good with celery sticks for sure.
Samara Smith
0Love this! Looks super good
Lisa Ownby
0Going to make this to take to our Ladies Christmas Social at church in the month of December!
Ellie
0This looks so delicious! I can hardly wait to try it! I’m new to keto and really appreciate all your easy recipes.
Carrie
0Hot crab dip is delicious any time and naturally low carb. I do prefer mine with a little bit more heat and I always use a pound of crab. When taken to extended family Christmas party, it is the first dish to go. Thank you for sharing so many wonderful recipes.
MonaLisa
0This sounds delish!
Stacy
0Looking forward to adding this to our dip line-up! Hoping I can source the lump crab meat in our rural area.
Carol
0This looks like it would be great for the office for group eating!
Tami Vollenweider
0I like your recipe it is so similar to the one I make. Only thing different I am not fond of old bay seasoning and use another cajun seasoning instead. I also use swiss cheese which gives it a different taste that both me and my husband likes.
Judi
0Sounds delicious and easy!! Glad to get it back n time for the holidays!
Diane Leck
0Oh yum…I have to try this.
Sadie Wright
0Maya-lanta! What a score. Absolutely decadent. You are the best. Thank you for sharing.
Jill
0Looks delish! Can’t wait to try this recipe!
Patty Gilchrist
0This sounds delicious, will have to try it for the holidays.
Lynda
0I think I’d serve it with raw carrots and cauliflower. Creamy and toasty, I know I’d like this too much, I would use it as a meal.
Allison
0This recipe is a winner!!!
Brenda
0Super easy and yummy. Definitely will be made for New Year’s Eve.
Renee Berry
0This looks and sounds amazing, but I can’t eat seafood 😢. Could I substitute imitation crab 🦀??? I make a similar artichoke and spinach dip which is also good hot! Thank you so much.
Wholesome Yum D
0Hi Renee, I have never tried that, but it should work. However, not all imitation crab is low carb.
Sharon C Howard
0I personally am not a fan of crab but I know several people who are and plan to share this recipe with them.
Janet Gomez
0Yummmmm…may be making this one!!!
Carolyn
0I am making this tomorrow.
Lucinda
0This sounds so wonderful and simple, just what I need for my husbands work Christmas party. Thank you!
Ty
0This looks delicious. I can’t wait to make it.
Brenda
0Super easy and yummy. Making it for New Year’s Eve for sure.
Jeanette
0Made this with shrimp, was awesome
Deretta Austin
0Saving this one for New Year’s Eve!