Baked Hot Crab Dip
This rich and creamy Baked Hot Crab Dip combines succulent lump crab meat with a blend of cheeses, mayonnaise, and seasonings to create a deliciously savory dip. Perfect for gatherings, it delivers a warm, meaty flavor in every bite.
Ingredients
- 8 ×8-inch baking dish
- Mixing bowl and measuring spoons
- Ingredients
- 8 ounces softened cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 12 ounces lump crab meat
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon Tabasco sauce optional
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish and set aside.
- In a large mixing bowl, combine the cream cheese, mayonnaise, sour cream, cheddar cheese, salt, pepper, Old Bay seasoning, onion powder, Worcestershire sauce, lemon juice, and Tabasco (if using). Stir until the ingredients are well blended.
- Gently fold the lump crab meat into the mixture, being careful not to break it apart. Once incorporated, transfer the dip mixture to the prepared baking dish, spreading it evenly.
- Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the dip is bubbling around the edges.
- Serve hot with your choice of crackers, baguette slices, chips, or fresh vegetable sticks for dipping.
Notes
For best results with canned crab meat, ensure it is well-drained before adding to the dip mixture to maintain the desired consistency.
If you prefer a spicy variation, dice a jalapeño and mix it into the crab mixture before baking.
For an alternative preparation, cook the dip in a slow cooker. Combine all ingredients in the slow cooker bowl, cover, and cook on low for 2 hours. Stir before serving directly from the slow cooker for a warm, convenient option.
Add extra shredded cheddar on top before baking if you desire a more prominent cheesy crust.
If you prefer a spicy variation, dice a jalapeño and mix it into the crab mixture before baking.
For an alternative preparation, cook the dip in a slow cooker. Combine all ingredients in the slow cooker bowl, cover, and cook on low for 2 hours. Stir before serving directly from the slow cooker for a warm, convenient option.
Add extra shredded cheddar on top before baking if you desire a more prominent cheesy crust.