Creamy and Cheesy Crab Dip Perfect for Any Occasion

This creamy and cheesy crab dip is my go-to appetizer when I want something rich, indulgent, and sure to impress. It’s a warm, bubbly dish full of tender crab meat, melty cheeses, and bold flavors. Whether I’m serving it for game day, holidays, or just a laid-back weekend gathering, it’s always a hit.

Why You’ll Love This Recipe

I love how simple this dip is to throw together while still tasting like something from a high-end seafood restaurant. The combination of cream cheese, sharp cheddar, and savory crab makes every bite decadent. I can serve it with chips, bread, or even veggies, and it always disappears fast. Plus, it’s easy to make ahead and bake when I’m ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lump crab meat (fresh or canned)
• Cream cheese (softened)
• Sour cream
• Mayonnaise
• Cheddar cheese (shredded)
• Mozzarella cheese (shredded, optional for extra gooeyness)
• Parmesan cheese (grated)
• Garlic (minced)
• Worcestershire sauce
• Lemon juice
• Hot sauce (optional)
• Green onions (chopped)
• Salt and pepper to taste
• Paprika or Old Bay seasoning (for topping)

Directions

1. I preheat the oven to 375°F and lightly grease a small baking dish.

2. In a large bowl, I mix the cream cheese, sour cream, and mayonnaise until smooth.

3. I stir in the garlic, Worcestershire sauce, lemon juice, and hot sauce.

4. Next, I fold in the crab meat, cheddar, mozzarella, and half of the Parmesan, along with green onions and a little salt and pepper.

5. I spread the mixture into the baking dish and top it with the remaining Parmesan and a sprinkle of paprika or Old Bay.

6. I bake for 20–25 minutes, until the top is golden and the dip is hot and bubbly.

7. I let it cool just a bit before serving warm with chips, crostini, or fresh veggies.

Servings and timing

This crab dip serves 6–8 people as an appetizer. It takes about 10 minutes to prep and 20–25 minutes to bake, making it ready in about 35 minutes.

Variations

• I swap in Greek yogurt for sour cream when I want a slightly lighter version.

• For more seafood flair, I sometimes add chopped shrimp or scallops.

• I use different cheeses like Fontina or Gruyère when I want a fancier twist.

• I mix in a handful of chopped spinach or artichoke hearts for extra depth and color.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I warm it in a 350°F oven until hot, or microwave individual portions in short bursts, stirring between each. I don’t freeze this dip since the creamy texture can change.

FAQs

Can I use imitation crab meat?

Yes, I can use imitation crab in a pinch—it still gives a great flavor and texture, though real crab is more luxurious.

What kind of crab meat works best?

I prefer lump crab meat for its sweet flavor and larger pieces, but claw meat or even canned crab works well too.

Can I make this dip ahead of time?

Definitely. I mix everything up, store it covered in the fridge, and just bake it when I’m ready to serve.

Is this dip gluten-free?

The ingredients are naturally gluten-free, but I always double-check labels, especially on Worcestershire sauce and seasoning blends.

What can I serve with crab dip?

I love it with toasted baguette slices, tortilla chips, crackers, or sliced bell peppers and celery for a lighter option.

Conclusion

This creamy and cheesy crab dip is a total crowd-pleaser—rich, flavorful, and perfect for sharing. I love how it comes together quickly and always tastes like a special treat. Whether I’m hosting or just treating myself, this dip is always a win. Once I make it, I find myself looking for reasons to whip it up again.