Baked crab dip featured square image
This Bake Crab Dip is a real crowd-pleaser. 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.
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Table of Contents
  1. Baked Crab Dip
  2. Ingredients
  3. How to Make Baked Crab Dip
  4. Crab Dip Recipe Tips:
  5. How to make a bread bowl for dip
  6. Baked Crab Dip Recipe

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!

Baked crab dip

Baked 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!)

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 Baked 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.

Baked Crab Dip with crackers

First, using a stand mixer or hand mixer, whip up the cream cheese, mayonnaise, and sour cream in a large bowl….

How to make baked crab dip

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.

crab pieces for crab dip

Drain the crab meat (if not using fresh) and add it to the cream cheese mixture.

Mix the crab meat in the mixture

Chop up some shallots and throw them into the crab mixture…

chop onion for crab dip

Then add the horseradish and Worcestershire.

add ingredients to the mix

Toss in ½ cup of the Fontina cheese and all the pepper jack cheese.

Add cheese into the Baked Crab Dip mixture

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.

Mix all ingredients together into combined

Once you have all your ingredients mixed together, spread the crab mixture into the prepared baking dish.

put mixture into baking dish

Sprinkle with the remaining fontina cheese.

top the mixture with more cheese

And bake for 20-25 minutes until the top with bubbly and golden brown. AAAA-MAZING!

Bake for 20 - 25 minutes until center is warm

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.
The best hot baked crab dip

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 make a bread bowl for 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.

How to make Baked Crab Dip

4.70 from 23 votes
Baked crab dip featured square image

Baked Crab Dip

Serves — 10
This Bake Crab Dip is a real crowd-pleaser. 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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

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

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 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.

Nutrition Info

Calories: 281kcal | Carbohydrates: 2g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 596mg | Potassium: 157mg | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 3.3mg | Calcium: 168mg | Iron: 0.5mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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