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The Ultimate Creamy & Cheesy Baked Hot Crab Dip (Easy Party Appetizer)

Close-up of a baked hot crab dip in a white dish, showing a scoop removed to reveal shredded crab meat and a melted, bubbly cheese topping.
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Make this creamy, cheesy hot crab dip loaded with lump crab meat. It bakes until bubbly and golden, making it the perfect easy appetizer for game days, holidays, or any gathering. Serve warm with crackers or bread.

Ingredients

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  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 pound lump crab meat, picked over for shells
  • 1/4 cup chopped green onions, for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small baking dish.
  2. In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth.
  3. Stir in the Old Bay seasoning, garlic powder, black pepper, and lemon juice. Mix well to combine the spices.
  4. Gently fold in half of the cheddar cheese and half of the Monterey Jack cheese into the cream cheese mixture.
  5. Carefully fold in the lump crab meat, trying not to break up the lumps too much.
  6. Spread the crab mixture evenly into the prepared baking dish.
  7. Top the dip evenly with the remaining cheddar and Monterey Jack cheeses.
  8. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly golden brown.
  9. Remove from the oven and let it cool for 5 minutes before serving. Garnish with chopped green onions.
  10. Serve hot with sturdy crackers, toasted baguette slices, or vegetable sticks.

Notes

  • For the best flavor, use high-quality lump crab meat. Gently pick through it to remove any remaining shell pieces before mixing.
  • You can prepare the dip mixture up to 24 hours ahead of time. Cover and refrigerate, then add the top layer of cheese before baking.
  • If you prefer a slow cooker method, mix all ingredients (reserving half the cheese for the top), place in a small slow cooker, top with remaining cheese, and cook on low for 2 hours or high for 1 hour until bubbly.

Nutrition

Find it online: https://tastethisplate.com/hot-crab-dip-creamy-cheesy-appetizer/