Hot Crab Dip

I love making Hot Crab Dip when I want an appetizer that disappears the moment I set it on the table. It's a warm, creamy dip with jumbo lump crab meat, tangy cream cheese, Dijon mustard, Old Bay seasoning, and Monterey Jack cheese that bakes until golden and bubbly. I make it for game days, Christmas and holiday parties, summer cookouts, and family gatherings because it's a crowd-pleaser that's simple to serve with crackers, bread, or veggies. It keeps in the fridge for 3 days or freezes for up to 2 months.

Print Recipe Pin Recipe [btn-google-source]

Prep Time 20

Cook Time 25

Total Time 45

Course Appetizer, Dip, Snack

Cuisine American

Servings

Calories 306 kcal

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

I've made Hot Crab Dip dozens of times, and these tips help it turn out perfect every time.

Use jumbo lump crab: The big, sweet chunks make a noticeable difference compared to claw meat or imitation crab, so spring for the good stuff if you can.

Soften your cream cheese: Let it sit at room temperature for 30 minutes before mixing so it blends smoothly without lumps in the base.

Add heat if you like: Stir in a pinch of cayenne pepper or paprika, or a few dashes of hot sauce to the cream cheese mixture for a spicy kick.

Fold gently: Stir the crab just enough to distribute it evenly because overworking breaks apart those beautiful lumps you paid extra for.

Don't overbake: Pull the dip when it's hot and bubbly but not dried out, usually right at the 20-minute mark if your oven runs hot.

Store properly: Let the dip cool completely, then transfer to an airtight container and keep chilled for up to 3 days. You can also freeze it for up to 2 months, though the texture might slightly change, so when you reheat it gently in the oven or microwave, give it a good stir.

Nutrition

Calories: 306kcalCarbohydrates: 4gProtein: 15gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 88mgSodium: 752mgPotassium: 236mgFiber: 0.1gSugar: 3gVitamin A: 787IUVitamin C: 5mgCalcium: 149mgIron: 1mg

Keyword Hot Crab Dip