The best ultimate Crab Dip made with three different creamy cheeses and a touch of heat and spice. This scrumptious hot mess is one of our favorite appetizers with a minimal amount of ingredients and effort.
This hot dip is always a favorites at our parties. I love to serve it with Fried Zucchini, Bacon Wrapped Water Chestnuts and Korean Barbecue Chicken Wings. Are you always in a hurry? Just prepare the uncooked dip a day in advance, remove from the refrigerator 30 minutes prior to baking, and bake up fresh for you and your friends or family to enjoy!
How to make hot Crab Dip
I like to use fresh cooked king crab but any lump crab meat will work. Make sure it is chopped fairly fine so there is a little bit of crab in every bite. Now using a hand held mixer beat the cream cheese, mayonnaise, sour cream, half of the cheddar cheese, half of the Pepper Jack cheese, Old Bay Seasoning, onion powder, garlic powder, Worcestershire Sauce and a few dashes of hot sauce until smooth. Next stir in the crab meat and green onions.
Spoon into a baking dish and top with the remaining cheddar and Pepper Jack. Bake for about 20 minutes or until the cheese is melted and the dish is heated through. Serve promptly with crostinis, crackers, pretzel crisps or assorted vegetables.
Recipe tips and hints:
- You can use fresh crab, canned crab or even frozen crab. I like to use fresh king crab that I purchase from Costco but everyone has their own personal preference when it comes to crab meat.
- This recipe can be made up to 2 days in advance however do not bake it. Instead store it well covered in the fridge. Remove it 30 minutes prior to baking to bring it to room temperature. Then bake it up fresh for maximum enjoyment.
- I like to add a few dashes of hot sauce but if you have a sensitive palate reduce the amount or skip it all together.
- Serve with crostini, crackers, celery sticks, carrot sticks, pretzel crisps, cucumber rounds, tortilla chips or bagel chips.
Recipe additions and variations for hot Crab Dip
- Crab and Artichoke Dip: Add a 14 ounce can of artichoke hearts packed in water, drained and chopped.
- Cold Crab Dip: Omit the cheese, chill and serve cold. Just as delicious albeit a little different.
- Crab Rangoon Dip: Omit the Old Bay seasoning, Pepper Jack Cheese, and hot sauce. Add 1 teaspoon of sugar and serve with crispy homemade Baked Wonton Chips.
- Hot Shrimp Dip: Substitute cooked chopped shrimp for the crab meat.
Best Hot Crab Dip
An easy to make hot crab dip filled with creamy cheese, cooked lump crab meat and a perfect blend of spices. All baked to golden perfection and served warm. Can you say delicious?
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: appetizer
- Method: bake
- Cuisine: Southern
- 8 ounces cream cheese softened
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Pepper Jack cheese
- 1/2 tablespoon Old Bay Seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire Sauce
- 3–4 dashes hot sauce
- 16 ounce crab meat cooked and finely chopped (see notes)
- 3 green onions thinly sliced
- Preheat oven to 375 degrees.
- Using a hand held mixer beat cream cheese, mayonnaise, sour cream, 1/2 cup cheddar cheese, 1/2 cup Pepper Jack cheese, Old Bay Seasoning, onion powder, garlic powder, Worcestershire Sauce and hot sauce until smooth. Stir in crab meat and green onions.
- Spoon into a baking dish and top with remaining cheddar and Pepper Jack. Bake for 20-25 minutes or until the cheese is melted and the dish is bubbly and heated through.
- You can use fresh crab, canned crab or even frozen crab. I like to use fresh king crab.
Keywords: hot crab dip, crab dip with cream cheese, baked crab dip, crab meat dip