Description
This Ultimate Crab Dip is a warm, creamy, and flavorful appetizer perfect for any gathering. Made with fresh lump crab meat, cream cheese, sharp cheddar cheese, and a blend of zesty seasonings, it bakes to a bubbly golden perfection and is ideal for serving with crackers, chips, or fresh veggies.
Ingredients
Scale
Base Ingredients
- 8 ounces cream cheese, room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
Seasonings
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- ½ teaspoon hot sauce
Crab and Cheese
- 1 pound fresh lump crab meat
- 1 cup shredded sharp cheddar cheese (divided into ½ cup for mixing and ½ cup for topping)
Garnish
- ¼ cup finely chopped chives, plus more for garnish
Instructions
- Mix creamy ingredients: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Old Bay Seasoning, Worcestershire sauce, lemon juice, and hot sauce. Stir thoroughly or use a hand mixer to achieve a smooth, creamy consistency.
- Incorporate crab and some cheese: Gently fold in the lump crab meat, ½ cup of shredded sharp cheddar cheese, and the ¼ cup chopped chives into the cream cheese mixture until well combined.
- Prepare for baking: Transfer the crab dip mixture into a 9-inch round baking dish, spreading it evenly. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the dip.
- Bake the dip: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot, bubbly, and golden on top.
- Serve and garnish: Remove the crab dip from the oven and garnish with additional chopped chives. Serve warm with your choice of crackers, chips, or sliced vegetables for dipping.
Notes
- For gluten-free options, try crackers like Absolutely grain-free flatbreads, Crunchmaster multi-grain crackers, or Mary’s seed crackers.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Keep cold to prevent spoilage as the dip contains dairy.
- Freezing is not recommended as it can affect the texture of the dip.
- You can assemble the dip mixture up to 24 hours in advance; cover tightly and refrigerate. Bake straight from the fridge but add a few extra minutes to baking time.
- Alternatively, bake the dip a few hours ahead and refrigerate. Reheat in the oven at 375°F (190°C) until warm before serving.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1/2 cup)
- Calories: 280
- Sugar: 1.5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.3g
- Protein: 12g
- Cholesterol: 70mg
