Hot Crab Dip Recipe
This cheesy Hot Crab Dip combines lump crab meat with mayo, sour cream, cheese, and a punch of seasoning to make a tasty dip overflowing with meaty crab.
Servings: 10
Equipment
- 8x8-inch baking dish
- Mixing bowl and measuring spoons
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons lemon juice
- 1/2 teaspoon Tabasco (optional)
- 12 ounces lump crab meat
Instructions
- Preheat your oven to 350ºF. Lightly grease a 8x8 baking dish.
- Add all of the ingredients, except the crab meat, to a large mixing bowl and stir together well. Gently stir in the crab meat then scoop the mixture into a small oven-safe baking dish.
- Bake the dip for 25-30 minutes or until it is browned on the top and bubbling around the edges.
- Serve while hot with crackers, baguette slices, chips, or fresh veggie sticks.
Video
Notes
- If using canned crab meat, drain the meat well before mixing into the filling.
- Make the dip using the slow cooker rather than the oven. Mix all of the ingredients in the bowl of a slow cooker, then cover and cook over low heat for 2 hours. Stir well, then serve straight from the slow cooker bowl!
- Dice a jalapeno and stir it into the crab mixture before baking for a spicy hot crab dip.
- Sprinkle some extra cheese on top of the dip before baking for a golden brown, melted cheese topping.