The BEST baked crab dip – this crowd-pleaser is quick and easy to make and the perfect addition to your next summer party. Serve with some toasted baguettes or your favorite chip; you can’t go wrong when digging into this mouth-watering crab dip!
You’ll love this Hot Crab Dip
This crab dip has become a huge hit with family and friends. I love it because it comes together in under 10 minutes and celebrates the delicious taste of crab – one of my favorites!
You can serve this crab dip in a bread bowl for a fun twist or use a pie plate or small casserole dish. I like to mix it up depending on the crowd or occasion. And the horseradish sauce…yum! It adds a just the right kick (add as much or as little as your sinuses can handle). It’s truly the BEST crab dip I’ve ever eaten!
We love dips for an easy appetizer here, including our crockpot nacho cheese dip, baked spinach artichoke dip and our brownie batter dip (we don’t discriminate with dessert!)
Baked Crab Dip Ingredients
- 8 ounces cream cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 12 ounces lump crab meat
- 1 cup fontina cheese
- ½ cup pepper jack cheese
- 3 Tbsp shallots, finely chopped
- 1 Tbsp Worcestershire sauce
- 1 Tbsp horseradish sauce
- Kosher salt and fresh ground pepper
How to make Crab Dip
The secret to a good crab dip is the base. This is a crab dip with a cream cheese base. It makes a rich and creamy dip that when paired with the lump crab meat, creates an unforgettable dip.
First, using a stand mixer or hand mixer, whip up the cream cheese, mayonnaise, and sour cream in a large bowl….
Next, the crab meat. You can use fresh crab meat from the seafood department of your local grocer, frozen, canned, or packaged imitation crab meat…it all tastes great so use whatever is convenient or available to you.
Drain the crab meat (if not using fresh) and add it to the cream cheese mixture.
Chop up some shallots and throw them into the crab mixture…
Then add the horseradish and Worcestershire.
Toss in ½ cup of the Fontina cheese and all the pepper jack cheese.
Mix all the ingredients together until it’s combined. At this point, I like to grab a cracker and give it a taste to see if any flavor adjustments are needed.
Once you have all your ingredients mixed together, spread the crab mixture into the prepared baking dish.
Sprinkle with the remaining fontina cheese.
And bake for 20-25 minutes until the top with bubbly and golden brown. AAAA-MAZING!
Baked Crab Dip Recipe Tips
- Make sure your cream cheese is at room temperature before making the dip. To prevent the dip from being lumpy, divide the cream cheese into smaller sections on a plate to ensure the it is as soft as possible.
- This recipe will fit nicely in a 9-inch pie plate or similar sized casserole dish. I’ve even split it up between two smaller pieces of bakeware; it’s not a bad idea because it cuts down on the waiting line of your guests. Because trust me, they will be lining up for seconds and thirds of this crab dip!
- You can make this crab dip ahead of time and keep it covered in the fridge, unbaked, until you’re ready to bake and serve. Let it sit on the counter for 15 minutes or so before baking to help knock some of the cold out.
Serve this addicting crab dip with toasted baguettes, torn bread pieces, or your favorite cracker, chips, or in a bread bowl. Any way you serve it, this dip will be devoured by anyone who tries it!
How to serve Baked Crab Dip
If using a bread bowl, go for a sourdough loaf. They hold their shape and make the perfect serving vessel for the dip.
You should be able to find the bread bowls at your grocery store bakery or even by the salad bar.
To prep the bowl, cut off the top and scoop out the inside bread. Just be careful not to get too close to the outer crust of the bowl. Remember to reserve the bread pieces you remove and serve alongside of the bowl for dipping.
Storing this leftover Hot Crab Dip Recipe
Store hot crab dip in the fridge by first letting it cool down, then scooping it into an airtight container. It’ll keep well for about 3-4 days. Just make sure to reheat it thoroughly before serving it again.
Hot Crab Dip Recipe
Ingredients
- 8 ounces cream cheese, at room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 12 ounces lump crab meat
- 1 cup fontina cheese, divided
- ½ cup pepper jack cheese
- 3 Tbsp shallots, finely chopped
- 1 Tbsp Worcestershire sauce
- 1 Tbsp horseradish sauce, or to taste
- Kosher salt and fresh ground pepper, to taste
Instructions
- Preheat over to 425 degrees F. Prep a 9-inch baking pan with light oil or coat with nonstick spray.
- In a large bowl, combine cream cheese, mayonnaise and sour cream.
- Stir in crab meat, 1/2 cup fontina cheese, pepper jack cheese, shallots, horseradish sauce and Worcestershire; season with salt and pepper, to taste.
- Spread mixture into prepared baking dish.
- Sprinkle with remaining 1/2 cup fontina cheese.
- Bake in preheated oven for 20-25 minutes, until bubbly and golden.
- Serve immediately.
Jenn’s Notes
- Make sure your cream cheese is at room temperature before making the dip. To prevent the dip from being lumpy, divide the cream cheese into smaller sections on a plate to ensure it is as soft as possible.
- This recipe will fit nicely in a 9-inch pie plate or similar-sized casserole dish. I’ve even split it up between two smaller pieces of bakeware; it’s not a bad idea because it cuts down on the waiting line of your guests. Because trust me, they will be lining up for seconds and thirds of this crab dip!
- You can make this crab dip ahead of time and keep it covered in the fridge, unbaked until you’re ready to bake and serve. Let it sit on the counter for 15 minutes or so before baking to help knock some of the cold out.
Can I put this in a mini crock pot?
Should I bake it first according to the recipe, then transfer to mini crock? I would like to keep it warm.
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Can I use fake crab meat?
So yummy! I could totally eat this whole thing by myself.
Me too!! Annnnnnd I may have.
So jealous of your crab feast, it looked amazing! This crab dip looks absolutely delicious!
Thanks, Jenn! I’m entertaining this weekend. I’ll be adding this to the menu!