Crab Dip
Appetizer
35 min
6 servings
304 kcal / serving

This easy Crab Dip recipe is meant to impress, made with fresh lump crab meat in a creamy dip that can be served hot or cold.

Ingredients

  • 8 ouncepackage cream cheese (, room temperature)
  • ¼ cupmayonnaise
  • ¼ cupsour cream
  • 2 clovesgarlic (, minced)
  • ¼ cupchopped green onion
  • 1 ½ teaspoonsold bay seasoning
  • ¼ teaspoonsalt
  • 1 teaspoonsworcestershire sauce
  • ½a lemon (, juiced)
  • 1 cupfreshly shredded cheddar cheese (, divided)
  • ½ teaspoonhot sauce (, or more, to taste)
  • 1 poundfresh jumbo lump crab meat
  • sourdough bread
  • crackers
  • tortilla chips
  • chopped cold veggies

Directions

  1. 1

    Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.

  2. 2

    Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.

  3. 3

    Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.

  4. 4

    Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.

  5. 5

    Leftover crab dip will keep, stored covered in the fridge, for up to 3 days. Rewarm in the microwave.