When it comes to crowd-pleasing appetizers, nothing beats a bubbling dish of hot crab dip. Rich, creamy, and full of flavor, this dip is the perfect centerpiece for any gathering—from game nights to holiday feasts. This hot crab dip combines tender lump crab meat with a blend of cheeses, tangy sour cream, zesty seasonings, and just the right touch of heat. Served hot and golden from the oven, it’s irresistible with crunchy bread, crackers, or fresh veggies. Whether you’re a seasoned cook or a kitchen newbie, this easy recipe is guaranteed to impress your guests and leave them scraping the bowl clean. Plus, it’s quick to whip up and can be prepped ahead, making entertaining stress-free and delicious.
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 (8 oz) container lump crab meat (preferably fresh or refrigerated, drained and picked through for shells)
- 2 green onions, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (for garnish)
- Crackers, toasted baguette slices, or vegetable sticks for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet and set aside.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy using a hand mixer or a sturdy spoon.
- Add Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to incorporate all seasonings into the creamy base.
- Fold in the shredded cheddar cheese, mozzarella cheese, and Parmesan cheese. Mix until the cheeses are evenly distributed throughout the mixture.
- Gently fold in the lump crab meat, being careful not to break it apart too much. You want to keep some nice chunks for texture.
- Add the chopped green onions and fresh lemon juice. Stir gently to combine all the ingredients.
- Spoon the crab dip mixture into the prepared baking dish, spreading it out evenly. For extra cheesiness, sprinkle a little more cheddar and Parmesan over the top if desired.
- Bake the crab dip in the preheated oven for 20–25 minutes, or until the top is golden and the dip is bubbling around the edges.
- Remove from the oven and let it cool slightly for about 5 minutes. Sprinkle freshly chopped parsley over the top for a burst of color and freshness.
- Serve the hot crab dip with your choice of crackers, toasted bread slices, tortilla chips, or crunchy veggie sticks like celery and bell pepper strips.
Tips for the Best Hot Crab Dip
- Use high-quality lump crab meat for the best flavor and texture. Fresh or refrigerated is ideal; canned can work in a pinch but may have a stronger briny flavor.
- If making ahead of time, prepare the dip mixture and store it covered in the fridge for up to 24 hours. Bake right before serving.
- Customize the cheese blend based on your taste—Gruyère, Monterey Jack, or Pepper Jack all work beautifully.
- Want extra crunch? Stir in a handful of chopped water chestnuts or top the dip with seasoned breadcrumbs before baking.
- Double the recipe if you’re hosting a large group—it disappears fast!
- This hot crab dip is the ultimate party starter: creamy, cheesy, savory, and deeply satisfying. It’s elegant enough for formal entertaining but easy enough for a casual get-together. One bite and your guests will be asking for the recipe.