This Hot Crab Dip with Cream Cheese is an upgraded version of the classic Old Bay dip. Bright lemon, garlic and extra cheese come together with lump crab for a rich, savory appetizer that’s creamy, cheesy and easy to make.
Hot Crab Dip Ingredients
To prepare this creamy crab dip, gather the following ingredients (see the recipe card for exact amounts):
- Cream cheese: Use room temperature cream cheese so it blends smoothly and warms evenly.
- Mayonnaise to loosen and enrich the mixture.
- Old Bay Seasoning for that classic seafood flavor.
- Ground mustard for a subtle tang.
- Garlic powder to deepen the savory notes.
- Crab meat: Lump crab meat yields the best texture and flavor.
- Lemon: A squeeze of lemon brightens the dip and balances any fishiness.
- Shredded cheddar cheese for a golden, melty topping.
How to Make Crab Dip with Cream Cheese
- Preheat and prepare the dish. Heat the oven to 350°F (175°C). Lightly spray a 2‑quart baking dish with nonstick spray and set aside.
- Combine the base. In a medium bowl, beat the room-temperature cream cheese with the mayonnaise until smooth. Stir in Old Bay, ground mustard and garlic powder until evenly mixed.
- Fold in crab and lemon. Gently fold the lump crab meat into the cream mixture along with a squeeze of lemon juice. Transfer the dip to the prepared baking dish and sprinkle the shredded cheddar evenly over the top.
- Bake until bubbly. Bake for about 30 minutes, or until the dip is hot throughout and the top is bubbling and lightly golden at the edges.
Storage Instructions
Store leftover crab dip in an airtight container in the refrigerator for up to 3–5 days. For best texture and flavor, serve within 24 hours. Reheat gently in the oven at 325°F (160°C) until warmed through, stirring once to restore creaminess.
Serving Tips
This dip is delicious with crackers, toasted baguette slices, pita chips or fresh vegetables like celery and bell pepper. For a party, keep the dip warm in a shallow casserole dish or a small slow cooker set on low.
More Delicious Dip Ideas
Dips are perfect for entertaining or snacking. If you enjoy this crab dip, try other baked or layered dips for variety:
Pizza Dip – A layered bake of cream cheese, pizza sauce and mozzarella that’s great with toasted baguette slices.
Jalapeño Popper Dip – Creamy and spicy with jalapeño, cream cheese and a crunchy topping for contrast.
Chicken Bacon Ranch Dip – Savory shredded chicken and crispy bacon mixed into a tangy, creamy base and baked until hot.
Hot Crab Dip with Cream Cheese
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Ingredients
- 8 ounces cream cheese room temperature
- 1 cup mayonnaise
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon ground mustard
- ½ teaspoon garlic powder
- 1 pound lump crab meat
- 1 lemon wedge about ¼ lemon
- ½ cup shredded cheddar cheese
Instructions
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Preheat oven to 350°F and spray a 2‑quart baking dish with nonstick spray.
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Beat cream cheese and mayonnaise until smooth. Stir in Old Bay, ground mustard and garlic powder until combined.
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Fold in lump crab and lemon juice, transfer to the baking dish, and top with shredded cheddar.
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Bake 30 minutes or until hot and bubbly with golden edges. Serve warm.
Nutrition
Nutrition information is an estimate and provided as a general guide.
The recipe and photos are the property of the original author and are presented here for informational use.