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The Ultimate Creamy & Cheesy Hot Crab Dip (Easy Party Favorite)

A spoonful of creamy, cheesy hot crab dip being lifted from a white baking dish, showing flaky crab meat.
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Make this rich, creamy, and cheesy hot crab dip for your next gathering. This simple baked appetizer uses lump crab meat and melts to bubbly perfection, making it a guaranteed crowd-pleaser for game day or holidays.

Ingredients

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  • 1 pound lump crab meat, picked over for shells
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup shredded sharp cheddar cheese, plus more for topping
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning, plus more for garnish
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot sauce (like Tabasco)
  • 1/4 cup panko breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or a small oven-safe baking dish.
  2. In a medium bowl, combine the softened cream cheese, mayonnaise, cheddar cheese, Parmesan cheese, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and hot sauce. Mix until the ingredients are fully incorporated and smooth.
  3. Gently fold in the lump crab meat. Be careful not to break up the crab too much; you want visible chunks.
  4. Transfer the crab mixture to your prepared baking dish and spread it evenly.
  5. If using, sprinkle the extra cheddar cheese and the panko breadcrumbs evenly over the top of the dip.
  6. Bake for 20 to 25 minutes, or until the dip is heated through and the cheese topping is melted and lightly golden brown.
  7. Remove from the oven and let it cool for 5 minutes before serving. Garnish with a light sprinkle of additional Old Bay seasoning.
  8. Serve your hot crab dip warm with crackers, toasted baguette slices, or vegetable sticks.

Notes

  • For a low-carb option, skip the breadcrumbs and serve only with celery sticks or low-carb crackers.
  • If you cannot find lump crab meat, you may substitute canned crab meat, but drain it very well first.
  • You can prepare the entire dip mixture, cover it, and refrigerate it up to 24 hours ahead of time. Add 5 to 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://cookerycommand.com/easy-hot-crab-dip-recipe/