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Nothing gets guests hovering around the appetizer table quite like Hot Crab Dip. Sweet jumbo lump crab mixes with tangy cream cheese, Dijon mustard, and just the right amount of Old Bay spice. Each scoop pulls up golden, melted cheese and tender crab in a warm, creamy bite. One batch is never enough.
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I make it for game days, Christmas and holiday parties, potlucks, and summer cookouts because it’s rich and creamy but surprisingly simple. It’s a total crowd-pleaser at family gatherings, and it’s easy to serve with crackers, bread, or veggies. You can make it ahead too. It keeps in the fridge for 3 days or freezes for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Hot Crab Dip with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this warm, bubbly dip ready in under an hour from start to finish.
Mix the Cream Cheese Base
In a large or medium bowl, combine the softened cream cheese, sour cream, Dijon mustard, Worcestershire sauce, garlic powder, garlic salt, mayo, Old Bay seasoning, and half of the shredded Monterey Jack.
Use a sturdy balloon whisk to mix everything until smooth and well blended. The cream cheese should be soft enough to incorporate easily without lumps.
Fold in the Crab Meat
Gently fold in the jumbo lump crabmeat using a light hand. You want to keep those big, beautiful crab chunks intact instead of breaking them apart, for texture.
Stir just enough to distribute the crab throughout the mixture. A flexible folding spatula works perfectly for this step.
Transfer to Baking Dish
Spread the crab mixture into a baking dish. Smooth the top with your spatula, then sprinkle the remaining Monterey Jack cheese evenly over the surface.
I love using my round ceramic dish because it heats evenly and can go from oven to table.
Bake Until Bubbly
Bake in a preheated oven at 350°F (180°C) for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top has melted and turned golden brown around the edges. You’ll see it bubbling up around the sides when it’s ready.
Use silicone oven mitts to safely remove the hot dish from the oven.
Garnish and Serve
Sprinkle fresh cilantro or parsley over the top for color and a bright finish. Serve immediately with butter crackers or toasted baguette slices for dipping. The dip is best while still warm and stretchy. Enjoy!
Hot Crab Dip travels well to potlucks, picnics, and parties. Wrap the dish tightly in aluminum foil and nestle it inside an insulated carrier to keep it warm for up to 2 hours. Bring crackers and any dippers in separate containers so everything stays organized during transport.
Hot Crab Dip
Ingredients
- 12 ounces cream cheese softened
- ¾ cup sour cream
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons Worcestershire sauce
- Pinch of garlic powder
- Pinch of garlic salt
- 3 tablespoons mayonnaise
- 1 teaspoon Old Bay seasoning
- ½ cup shredded Monterey Jack cheese
- 1 pound jumbo lump crab meat
- Fresh cilantro or parsley for serving
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the cream cheese, sour cream, Dijon mustard, Worcestershire sauce, garlic powder, garlic salt, mayonnaise, Old Bay, and half of the shredded cheese.12 ounces cream cheese, ¾ cup sour cream, 1 tablespoon Dijon mustard, 1 ½ tablespoons Worcestershire sauce, Pinch of garlic powder, Pinch of garlic salt, 3 tablespoons mayonnaise, 1 teaspoon Old Bay seasoning, ½ cup shredded Monterey Jack cheese
- Gently fold in the crab meat, keeping the lumps as intact as possible.1 pound jumbo lump crab meat
- Transfer the mixture to a round baking dish. Sprinkle the remaining cheese on top.
- Bake for 20–25 minutes, or until hot, melted, and bubbly.
- Garnish with parsley and serve warm with crackers or sliced baguette. Enjoy!Fresh cilantro or parsley
Video
Notes
Nutrition
How to Store Leftovers
Let the leftover dip cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. The texture stays creamy, though the crab might release a bit of moisture after reheating.
For longer storage, freeze the cooled dip in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge and reheat gently, stirring halfway through. The cream cheese base might separate slightly after that, but stirring it during reheating brings it back together.
What to Serve With Hot Crab Dip
Buttery round crackers, toasted baguette slices, and pita chips are all perfect for scooping up the warm, creamy crab dip. I also like setting out cucumber rounds or celery sticks for anyone who wants a lighter option. The mild crunch pairs well with the rich, cheesy base.
If you’re building an appetizer spread, add a charcuterie board with aged cheddar cheese, salami, and Marcona almonds alongside the dip. Stuffed mushrooms, bacon-wrapped dates, or shrimp cocktail round out the table without competing with the crab flavor.
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