This delicious Crab Dip recipe is creamy, full of lump crab meat, and loaded with flavor. This is the crab dip that made me fall in love with crab dip and it could not be easier to make. If you’re looking for the perfect recipe to serve at your next gathering, this is it!
The Crab Dip Recipe that Made Me Love Crab Dip!
A year and a half ago I decided to order crab dip at a local restaurant (I had never had it before) and was super excited to give it a try. When it finally came to the table, I gave it a taste, and could not for the life of me understand how people had been eating and raving about crab dip, haha. It was terrible.
I just could not believe that what I was served was the epitome of a good crab dip (I left the restaurant asking, “why do people like that?!) so I became determined to make a crab dip recipe that I could personally enjoy. After a few tests, I created a version that I was proud of and when my husband tried it on Christmas Eve, and then went back for seconds and then thirds, I knew I had nailed it.
This is the crab dip recipe that made me fall in love with crab dip. It’s creamy and cheesy but still bright and full of actual flavor instead of just being a boring and one note blend of cheese and crab. It’s got just a little kick, the perfect amount of spice, and if you’re looking to make a dip that will impress a crowd – this my friend, is the recipe you want!
Watch How to Make This Recipe
Ingredients
Cream Cheese: you’ll need 8 ounces of cream cheese for the base of the dip. Make sure to use brick-style cream cheese, not cream cheese from a tub.
Mayonnaise: a little mayo helps give the dip some of that classic crab dip flavor.
Greek Yogurt: I like to use full-fat whole milk yogurt in this recipe but you’re welcome to use 2% if you prefer. Just make sure you grab plain yogurt and nothing flavored.
Lemon: we’re using both lemon juice and lemon zest to brighten things up and really brighten up the dip. I think using a good amount of lemon is really the key to ensuring this dip tastes the best.
Hot Sauce: adds some extra flavor and a little kick!
Garlic: use whole garlic cloves, and mince or crush them yourself for the best flavor.
Worcestershire Sauce: just a splash adds lots of depth and incredible flavor to the dip.
Seasonings: you’ll need cayenne pepper, Old Bay seasoning, ground mustard, black pepper, and salt.
Cheese: we’re using shredded white cheddar cheese inside the hot crab dip as well as sprinkled on top. For the best taste and texture, buy a block of cheese, and shred it yourself.
Green Onion: you’ll need a bit for inside the dip and for garnish.
Jumbo Lump Crab Meat: this the star of the show! You’ll need one pound of jumbo lump crab meat or lump crab meat for dip.
Ingredient Swaps and Variations
- Green Onion – don’t have green onions? You can use a finely diced shallot instead.
- Cream Cheese – if you prefer, you can use low-fat cream cheese in this recipe.
- Mayonnaise – not a fan of mayonnaise? Swap it out for more Greek yogurt instead.
- Greek Yogurt – swap the Greek yogurt for sour cream if you prefer!
- Worcestershire Sauce – if you need to ensure this dip is gluten free you can swap the Worcestershire sauce for coconut aminos instead.
- Heat – want more heat? Include more hot sauce or cayenne pepper.
Helpful Kitchen Tools
- Large Mixing Bowl
- Spoon or Hand Mixer
- 9-Inch Skillet or 9-Inch Pie Dish
- Measuring Cups
- Measuring Spoons
How to Make This Hot Crab Dip Recipe
Step One: Preheat the oven to 350 degrees.
Step Two: Add the cream cheese, mayonnaise, and Greek yogurt to a large mixing bowl. Stir with a spoon or hand mixer until completely smooth.
Step Three: Once the cream cheese mixture is smooth, add the lemon zest, lemon juice, hot sauce, garlic, Worcestershire sauce, cayenne pepper, Old Bay seasoning, ground mustard, salt, pepper, and half the shredded cheese. Stir until well combined.
Step Four: Next, fold in the lump crab meat and green onion until well combined. Give the dip a taste, and adjust the seasonings as needed.
Step Five: Transfer the crab dip to a 9-inch skillet or 9-inch pie dish. Top the dip evenly with the remaining shredded cheese.
Step Six: Bake at 350 degrees for 20 minutes or until the hot crab meat dip is bubbly. Finish by broiling for 1-2 minutes or until the top is golden. Be careful to keep a close eye on the oven so it doesn’t burn!
Step Seven: Garnish with more thinly sliced green onion, and serve your hot crab dip recipe warm!
Can I Make it Ahead?
Yes! I love to prep and assemble the dip up to one day in advance, cover it tightly with plastic wrap, and then place it in the fridge. When ready to bake, remove it from the fridge, and let the dip sit on the counter for 30 minutes to come to room temperature. Then, bake as normal, and enjoy warm.
How to Reheat
The easiest and best way (in my opinion) to reheat this dip is in the microwave. Spoon your desired amount of dip into a microwave-safe bowl, and cover it with a wet paper towel. Then, microwave for 30-second intervals until heated through.
What to Serve with Crab Dip
I love this dip with plenty of fresh veggies and some toasted bread. Here are are few different dipping options for serving:
- Tortilla Chips
- Sliced Carrots
- Sliced Peppers
- Celery Sticks
- Naan Bread
- Pita Chips or Pita Bread
- Crackers
- Toasted Baguette
More Delicious Dips
- Cheesy Pesto Pepperoni Pizza Dip
- Healthy Buffalo Chicken Dip
- 5-Minute Cottage Cheese Dip
- Whipped Feta Dip
- Greek Yogurt Ranch Dip
- Easy Loaded Labneh Dip
- Creamy White Bean Dip
I hope you give this Crab Dip recipe a try! It’s easy to make and full of delicious cheesy savory flavor. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
The Best Crab Dip
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This delicious Crab Dip recipe is creamy, full of lump crab meat, and loaded with flavor. This is the crab dip that made me fall in love with crab dip and it could not be easier to make. If you’re looking for the perfect recipe to serve at your next gathering, this is it!
Ingredients
- 8 oz cream cheese, softened and room temperature
- 1/4 cup mayonnaise
- 1/2 cup full-fat Greek yogurt
- zest of 1 lemon
- juice of 2 small lemons
- 2 teaspoons hot sauce
- 2 cloves garlic, finely minced or grated
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 2 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon ground mustard
- 1/4 teaspoon fresh black pepper
- 1/4–1/2 teaspoon kosher salt
- 8 ounces white cheddar cheese, shredded and divided
- 1/3 cup thinly sliced green onion, plus more for garnish
- 1 pound jumbo lump crab meat, drained
Instructions
- Preheat oven to 350 degrees.
- Add the cream cheese, mayonnaise, and Greek yogurt to a large mixing bowl and stir until completely smooth. You can use a spoon to stir everything together or a hand mixer.
- Once the cream cheese mixture is smooth, add the lemon zest, lemon juice, hot sauce, garlic, Worcestershire sauce, cayenne pepper, Old Bay seasoning, ground mustard, salt, pepper, and half the shredded cheese. Stir until well combined.
- Next fold in the lump crab meat and green onion until well combined. Give the dip a taste and adjust the seasoning as needed.
- Transfer the crab dip to a 9-inch skillet or a 9-inch pie dish. Top the dip evenly with the remaining shredded cheese.
- Bake the dip at 350 degrees for 20 minutes until bubbly. Finish the dip by broiling for 1-2 minutes until golden, being careful to watch so it doesn’t burn.
- Garnish with more thinly sliced green onion and serve with crostini and veggies. Enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
