Creamy, Cheesy Hot Crab Dip (Holiday Appetizer!)
This Hot Crab Dip is creamy, cheesy, and sure to be the star of any party menu! It's a little sweet with a little heat, and is the most requested appetizer for good reason. Can be assembled in advanced and is freezer-friendly. A total crowd pleaser! GF
Servings: 10 servings
Calories: 223kcal
Video
Equipment
A 1-1½ quart baking dish or container exact size is not important, you just want something large enough to fit all of the dip in an even layer
Ingredients
- 8 oz cream cheese room temperature
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1½ cup shredded Cheddar cheese divided
- 1 Tbsp Worcestershire sauce
- 2 tsp Old Bay seasoning
- 1 tsp dry mustard
- 1 tsp lemon zest plus 2 tsp fresh lemon juice
- Pinch of cayenne pepper (or up to ¼ tsp for more heat)
- 1 lb lump crab meat
- 1 Tbsp fresh parsley finely chopped, plus more for serving
- Nonstick cooking spray
Instructions
- Make the crab dip. Preheat oven to 375F. In the bowl of a stand mixer, beat 8 oz cream cheese until very smooth, about 2-3 minutes. Add ⅓ cup mayonnaise and ⅓ cup sour cream, then beat another minute until very well mixed. Add 1 cup shredded Cheddar cheese, 1 Tbsp Worcestershire, 2 tsp Old Bay, 1 tsp dry mustard, 1 tsp lemon zest, 2 tsp fresh lemon juice, and a pinch of cayenne pepper. Beat again, just until well mixed.
- Fold in the crab meat. Use a rubber spatula to gently fold 1 lb lump crab meat into the cream cheese mixture.
- Prepare the serving bowl. Transfer the dip to a large ramekin or oven-safe serving bowl that’s been sprayed with nonstick cooking spray. Use the spatula to smooth out the top, then sprinkle on the remaining ½ cup shredded Cheddar cheese and 1 Tbsp chopped parsley.
- Bake the crab dip. Cook for 25-30 minutes, or until the dip is bubbly and golden brown on top. Can be broiled for just a few minutes to get the top extra brown, if wanted. Serve hot or warm with baguette, crackers, or crudité.
Notes
- Make ahead: Crab dip can be prepared 1 day in advance, then wrapped in saran wrap or aluminum foil and stored in a refrigerator. Bake uncovered as directed.
- Freeze: Unbaked or baked (and completely cooled) crab dip can be frozen for up to 3 months. Seal tightly in a freezer-safe, airtight container. Thaw before baking or reheating. If reheating, warm in an 350F oven until hot throughout and the filling is bubbly, about 20 minutes.
- Leftovers and storage: Leftovers should be tightly wrapped and stored in an airtight container in a fridge. Use within 5 days, as seafood tends to have a shorter shelf life than meat or poultry.
Nutrition
Serving: 0.25cup | Calories: 223kcal | Carbohydrates: 3g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 65mg | Sodium: 648mg | Potassium: 168mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 4mg | Calcium: 178mg | Iron: 1mg
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