Traditional recipes

Hot Crab Dip Recipe

Hot Crab Dip Recipe

Hot Crab Dip Recipe

This crab dip couldn't be any easier — or delicious! It's made with canned crab meat, but you can always substitute for fresh lump crab. Serve with some crusty bread or some crackers for a creamy dip appetizer.


  • 1 6-ounce can crab meat, drained, shell pieces removed
  • 1 8-ounce package cream cheese, softened
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon fresh lemon juice
  • 1 dash of Worcestershire sauce
  • 3 green onions, thinly sliced


Calories Per Serving309

Folate equivalent (total)36µg9%

Recipe Summary

  • cooking spray (such as Pam®)
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container sour cream
  • ¼ cup creamy salad dressing
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon seafood seasoning (such as Old Bay®), or to taste
  • 2 cups fresh lump crabmeat, or more to taste
  • ½ cup grated Cheddar cheese
  • 2 small baguette loaves, sliced into about 4 to 5 pieces each

Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray.

Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture pour into the prepared loaf pan and top with Cheddar cheese.

Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.

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  • 1 package (8 ounces) cream cheese, softened
  • 1 cup mayonnaise
  • 2 teaspoons OLD BAY® Classic Seafood Seasoning
  • 1/2 teaspoon McCormick® Ground Mustard
  • 1 pound lump crabmeat
  • 1/4 cup shredded Cheddar cheese

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What is Old Bay Seasoning?

Old Bay Seasoning is that red powder you see all over crabs that you get in a seafood restaurant in New England. It coats your hands as you are eating, and then the meat, and makes everything a little more wonderful.

In my experience, my international friends haven’t heard of Old Bay Seasoning, as it is something Untied States specific. It usually has the following spices:

If you want to make this recipe and can’t find any Old Bay, you could make your own following this recipe.


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Talk about one comforting appetizer. Hot Crab Dip is so super rich, creamy and cheesy! Yes, you really can combine cheese and seafood. I do not do it often, but when I do, the flavors are amazing. Don’t believe me? Well, then you need to check out a few of my recipes using this amazing flavor combination. What immediately comes to mind, are my Scallops Florentine, Grilled Oysters, and Lobster Mac and Cheese.

Let’s talk CRAB. For this recipe, I used jumbo lump crabmeat. You can definitely substitute with a less expensive part of the crab, or use a combination. However, I do suggest that regardless of whether you are using jumbo lump, lump, claw, or backfin, be sure the crab is of a great quality. Keep in mind, the crab is the star of the show. Often, I am asked “how-to,” or “can I freeze crab?” Be sure to check out my recommendations below. Additionally, I would not suggest freezing this Hot Crab Dip as it contains a lot of dairy. Feel free to enjoy leftovers for up to two days in the fridge.

As far as what vessel to use for dipping, it’s totally up to you. Bread cubes, crackers, crostini, or tortilla chips will work well. If you are looking to keep this recipe keto-friendly, bell peppers and celery sticks are a few options you can use for dipping. Honestly, the possibilities are endless. Definitely consider adding this recipe to your Feast of the Seven Fishes dinner on Christmas Eve.


Once again, I was busy filming this recipe for Hot Crab Dip on TikTok, so I kind of failed to take step-by-step photos. Click here to view. Heat oven to 375 degrees. Open the can of crabmeat. Place crab in mesh strainer and pick through just to ensure there are no tiny pieces of shell. There is really no need to rinse. However, feel free to do so, if you desire. The strainer will also allow for any liquid to drain. Be very gentle rinsing if you are using jumbo lump.

In a bowl, combine all of the ingredients for the Hot Crab Dip, except for the crabmeat. Mix well. Gently fold in the crabmeat. Line an oven-safe dish with cooking spray. Fill with the crab dip. Top off with a bit more shredded cheddar and Parmesan cheese. Sprinkle on a touch more Old Bay Seasoning.

Bake for about 20 minutes, or until the dip is bubbling, and browned on the top. Turn on the broiler for the last minute or so to make the cheese extra golden.


Garnish the Hot Crab Dip with fresh chopped parsley. As mentioned above, serve with your favorite accompaniment. I got super lucky and found these grilled crostini from John Wm. Macy’s Family Bakery at my local grocery store.

ENJOY breaking into this cheesy crust and diving into this warm and creamy bowl of goodness.


Quite often, I am questioned on whether or not, crab can be frozen. The basic answer is, yes. You absolutely can freeze crab meat!


Five to six days? No problem! If you should ever want to freeze leftover king or snow crab for a longer period of time, I would recommend vacuum sealing the whole crab legs, instead of removing the meat first. I have had great success vacuum sealing crab, and crab meat for periods of over a year. Also, vacuum sealing will help to maintain its freshness and most of its quality.


ABSOLUTELY! In fact not only do I recommend it, I do the same thing myself! Nothing is better than getting out a bowl of good crab soup months after the crabbing season is over, and savoring the fruits of my labors without all the work. Few things are quite as versatile as crab. You may question freezing the potatoes and/or cream. Believe me, the texture may change just slightly, but the flavor will still be amazing. Suggested freezing time for crab chowder or soup should be no longer than three months.


Yes, of course! It does not matter if you use canned lump crab meat, crab meat from a container, or fresh crab meat. I make crab cakes all the time and freeze them for future use. No reason you can’t!

Make the crab cakes. Let them cool to room temperature. This is important for freezing. You won’t have them sticking together from the heat, and they will hold together. Layer them with wax paper. This works well in those very large zip lock freezer bags, or even in a large cake-size freezer container.

I have frozen both cooked, and uncooked crab cakes. Suggest only a few months to maintain quality and flavor.


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Hot Crab Dip

This dip makes a great addition to your appetizer lineup, whether for your next football get together, or party.


  • 1 package (8 Oz. Size) Cream Cheese (can Use Light)
  • ½ pounds Lump Crab Meat, Broken Up
  • 2 Tablespoons Mayonnaise (can Use Light)
  • 2 Tablespoons Minced Green Onion
  • 1 clove Garlic, Minced
  • 2 teaspoons Horseradish
  • ½ cups Sharp Cheddar Cheese
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoons Salt
  • 1 teaspoon Red Pepper Flakes, Plus More For Garnish
  • 2 teaspoons Dried Parsley, Plus More For Garnish


Mix all ingredients well. Spread in a lightly buttered baking dish and bake for 20 minutes, or until hot and bubbly and lightly golden on top.

Remove from oven and sprinkle lightly with a little more red pepper flakes and dried parsley.

  • 1/2 pound jumbo lump crabmeat, free of shells
  • 1 (8-ounce) package cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper, to taste


Combine crabmeat, cream cheese, mayonnaise, parmesan, onions, garlic, Worcestershire, lemon juice, hot sauce, Old Bay, salt and pepper in a casserole dish and gently stir until thoroughly mixed.

  • 1/2 pound jumbo lump crabmeat, free of shells
  • 1 (8-ounce) package cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper, to taste

Servings 8
Preparation time 10mins
Cooking time 50mins

Fresh crab meat is key to this crab appetizer. Don’t get the canned stuff if you can help it.

For the best flavor and texture, buy a block of Swiss cheese and shred it yourself. Bagged cheeses can contain cornstarch or something similar to prevent the shredded cheese from forming clumps. This in turn can make your crab dip grainy.

Lastly, make sure to buy the type of cream cheese that comes in bricks and not the whipped stuff in a tub. Brick-style cream cheese is thicker and makes for a heartier dip.