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Baked Crab Dip in an oval ceramic dish topped with melted cheese, golden brown spots, and fresh chives, surrounded by toasted bread slices.
Reda

Baked Crab Dip

Creamy, cheesy, and loaded with sweet crab, this hot dip is the ultimate party centerpiece that disappears fast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Dip
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 0.25 tsp hot sauce or more to taste
  • 8 oz lump crab meat picked over for shells
  • 1 cup sharp cheddar cheese shredded, divided
  • 2 scallions thinly sliced, divided
For Serving
  • crusty bread or crackers for serving

Equipment

  • 1-quart baking dish or 9-inch pie plate
  • Mixing Bowl
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 375 degrees F. Lightly butter a 1-quart baking dish or 9-inch pie plate.
  2. In a large bowl, beat cream cheese with a rubber spatula until smooth and no lumps remain. Add sour cream, mayonnaise, Worcestershire, Old Bay, and hot sauce. Stir until fully combined and creamy.
  3. Gently fold in the crab meat, 3/4 cup of the cheddar, and half the scallions. Use a light hand to keep the crab in nice chunks. Transfer to the prepared baking dish and spread evenly.
  4. Sprinkle the remaining 1/4 cup cheddar over the top. Bake until bubbling at the edges and lightly golden on top, 22 to 25 minutes. The center should be hot when tested with a spoon.
  5. Let rest 5 minutes, then sprinkle with remaining scallions. Serve warm with crusty bread or sturdy crackers.

Notes

For best results, use fresh lump crab meat from the seafood counter rather than canned. The dip can be assembled up to 24 hours ahead and refrigerated; add 5 minutes to the baking time. If the top is not browning enough, run under the broiler for 1 to 2 minutes at the end.