Warm Crab Dip

Packed with fresh crab meat, gooey cheese, and plenty of Old Bay seasoning, this warm crab dip recipe is bursting with deliciousness. Best of all, it only takes 10 minutes of your time and is ready in 40 minutes or less – making it the perfect balance of luxurious flavor and easy party prep.

This comforting appetizer is an impressive addition to any party menu, and is sure to be a hit at your next party.

What Makes Warm Crab Dip So Amazing

• There’s no missing the crab meat in this recipe. It’s loaded with LOTS of fresh crab so you get that sweet crab flavor in every bite.
• All that crab meat is balanced out perfectly with plenty of cheese, for a warm, gooey spread that is 100% comforting.
• Ready for the oven in only 10 minutes, this recipe is a fantastic last-minute appetizer for a large crowd.

How Do You Make Hot Crab Dip?

To make things easy for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.

If you make this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card and let me know how it turned out in the comments below. This provides helpful feedback for me and to other readers. And if you want more fun party ideas, subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook.

Step 1 – Add softened cream cheese, mayonnaise, cheddar cheese, lemon juice, onion, Worchestershire sauce, Dijon mustard, garlic powder, and Old Bay seasoning to a large bowl.

Step 2 – Mix together until smooth and creamy.

Step 3 – Gently fold the crabmeat into the cheese mixture.

Step 4 – Transfer to two shallow baking dishes, or one 9×13 inch baking dish.

Step 5 – Garnish with additional shredded cheddar and Old Bay seasoning.  Bake at 350˚F for 30 minutes, or until edges are golden brown and dip is bubbly.

Essential Tips:

Don’t skip these tips – read them before baking to avoid any potential mistakes.

• Lump crab meat is sweetest, but use whatever crab meat you can afford. (See FAQ section for more detailed information)
• Drain and pick through your crabmeat before mixing. You don’t want your guests to accidentally bite into a bit of crab shell.
• Make sure your cream cheese is well softened. I prefer to let my cream cheese sit out for about an hour before mixing, but if you’re in a pinch you can microwave it for 30 to 60 seconds at 50% power.
• Try to be gentle when folding the crabmeat into the cheese mixture. The best bites of dip are those with large lumps of crabmeat, and mixing too much will break them apart.

Substitutions and Adaptations:

• To keep the crab dip warm for your party: Transfer the dip to a small crock pot and heat on low. You can also try a plate warmer like this if you want to keep the pretty garnished topping.
• Give your crab dip a little kick with a bit of hot sauce (we like Tapatio), or some diced canned chipotles. Just make sure not to add too much, otherwise it will overpower the flavor of the crab meat.
• Fresh lemon juice is best, but you can substitute with 1/2 teaspoon from the bottle if that’s all you have.

Want to avoid spending hours on end preparing food for your party? Click here to download 10 Fast and Easy Party Recipes that don’t take more than 20 minutes of your time to prepare.

Crab Dip Frequently Asked Questions:

What are the the different types of crabmeat?

With all the different types of crabmeat, it can be frustrating trying to figure out what type is best for your dish. Here’s a quick rundown of the most common kinds of crabmeat:

• Jumbo lump: The most expensive of all the crab meat, this is usually the sweetest and most flavorful. It comes from two large muscle masses in the body of the crab connected to the swimming legs.
• Lump: Lump crab meat is also body meat, but is smaller in size than jumbo lump. It may include smaller, broken pieces of jumbo lump as well as other small pieces of meat from the body. It has a slightly coarser texture than jumbo lump, but is still considered a premium choice for its delicate flavor and sweetness.
• Backfin: Backfin crab meat comes from the smaller muscles along the back of the crab. It has a flakier texture than lump crab meat, and is a less expensive choice.
• Claw: Claw crab meat is exactly what it sounds like – it comes from the large claws of the crab. It has a stronger, less sweet, flavor than other types of crab meat, but can be just as delicious in applications like crab dip.
• Imitation crab meat: While specific blends vary between manufacturers, imitation crab meat is a blend of fish and crab meat that has been processed and re-formed to appear like large lumps of crabmeat. It’s the least expensive option, but won’t produce the same flavor as lump or backfin meat.

What is the best crab meat for crab dip?

Lump or jumbo lump crab meat will always give you the best flavor. But, frankly, it’s absurdly expensive.

I may get my Maryland card taken away for this, but I personally believe that lump and jumbo lump crab meat should be reserved for times when their texture and flavor is really the star of the dish. There’s simply too much cheese and other ingredients in crab dip to justify using the most expensive grade.

Notes from the test kitchen:

I’ve tested this recipe using fresh lump crab meat, canned crab meat, and even imitation crab. Our taste testers enjoyed every single variation, though the flavor

For the dip you see photographed here, I used leftover lump crab meat from a crab feast we had to celebrate my brother-in-law’s 40th birthday. It took about 10-12 blue crabs (and 2 hours of picking) to get 16 ounces of lump crab meat.

How can I make this less expensive?

I get it, prices are ridiculous right now, and crab is definitely a luxury.

The easiest way to reduce the cost of your crab dip is to cut the recipe in half and use canned crab meat.

If you’re really strapped for cash, you can reduce the crab meat in half proportionately (8 ounces of crabmeat, keeping everything else the same.) We tested a version with less crab meat, and while it wasn’t quite as crab-tastic, our taste testers still gobbled it up.

What do you Serve with Warm Crab Dip?

You’ll need some tasty dippers to grab up all this cheesy, crabby goodness. Here are some of our favorites:

• Crackers: Any cracker will do, but we especially like butter crackers and Triscuits.
• Baguette slices: Toasted or untoasted, fresh bread lets the flavors of the crab dip shine.
• Tortilla chips: The sweetness of the crab is perfect with the saltiness of tortilla chips
• Fresh vegetables: Celery, sliced cucumber, bell peppers, and even baby carrots are a healthier alternative to all the carb options we love.

Meal Prep and Storage:

Hot crab dip is so easy to pull together, but it always helps to know how to fit it into your party prep timeline.

How to Make Crab Dip in Advance:

You can make this crab dip up to 2 days in advance. Here’s how:

• Mix all the ingredients together as stated in the recipe
• Spread the crab dip in a baking dish.
• Wrap tightly with plastic wrap, and refrigerate until party day.
• Bake as directed before serving.

Storing Leftovers:

Leftovers can be stored in the refrigerator for up to 3 days.

I don’t recommend freezing the crab dip, because the cream cheese and mayonnaise can become gritty or grainy after being defrosted. Technically the dip would be safe to eat, but the texture would be pretty unpleasant.

To reheat leftover crab dip:

It’s best to reheat crab dip in the oven as follows:

• Remove from the refrigerator 30 minutes before baking.
• Preheat your oven to 350˚F. Warm the crab dip in a baking dish at 350˚F for 10-15 minutes, or until warmed through.

If you liked my warm crab dip recipe, you’re going to love my Loaded Baked Potato Bites. They’re an easy two bite snack that is a real crowd pleaser.

Or you can check out all my other appetizer recipes here.

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