This crab dip is destined to become a favorite Christmas appetizer. It’s loaded with tender crab, savory seasonings, and an irresistible layer of cheesy goodness that will have everyone going back for seconds.
Why You’ll Love This CraB Dip
I’m a big party dip girl, and this crab dip definitely makes it into my top five holiday appetizers (my other favorites are listed below). Plus, crab is the splurge-worthy ingredient of the season. So in addition to crab salad, crab cakes, and crab stuffed mushrooms, a simple container of lump crab meat can transform into this creamy, cheesy dip that’s perfect for scooping and sharing. It’s such a treat! Here’s what else you’ll love about this recipe:
- It’s so easy to make. All you need to do is mix everything together in a bowl and bake it in the oven. That’s it! And if you want to save even more time, I’ve included a few make-ahead tips below.
- It’s perfect for holiday parties. This is a must-have for Christmas dinner parties, right up there with deviled eggs. But it’s also a hit for other occasions, like Thanksgiving dinner or a Super Bowl party. It gets rave reviews every time!
- It can be prepped ahead of time. Whether that’s baking it a few hours earlier or prepping the crab mixture a day beforehand, I have a few make-ahead tips below for you to reference.
Crab Dip Ingredients
- Crab Meat: Find the freshest lump crab meat you can find! I typically avoid canned crab and choose the one linked in the recipe card below. It has a hearty texture that holds up well when scooped, and provides a fresh, sweet flavor.
- Cream Cheese, Sour Cream, and Mayonnaise: This trio forms the base of the dip for the best creamy texture. I also use my homemade mayonnaise recipe—it’s super easy!
- Sharp Cheddar Cheese: You can use either white or yellow cheddar cheese, I’ll leave that up to you! If you want to use other types of cheese, choose one that doesn’t have a strong taste so it complements the crab rather than overpowers it.
- Flavorings: A mix of Old Bay Seasoning, Worcestershire sauce, lemon juice, and a dash of hot sauce gives this dip SO much flavor.
- Fresh Herbs: I love sprinkling chopped chives at the end, but you can also use parsley or green onion.
Find the printable recipe with measurements below.
How To Make Crab Dip
Mix creamy ingredients. Once the cream cheese is softened to room temperature, add it to a large mixing bowl with the sour cream, mayonnaise, Old Bay Seasoning, Worcestershire sauce, lemon juice, and hot sauce. Stir or use a hand mixer to combine.
Stir in crab. Add the crab meat, ½ cup of cheddar cheese, and the chives, then stir together again.
Bake. Spread the cold crab dip into a 9″ round baking dish and sprinkle the remaining ½ cup of cheddar cheese on top. Bake for 20 to 25 minutes at 375°F (190°C), or until it’s hot and bubbly.
Garnish and serve. Add a final touch of freshly chopped chives and serve warm with crackers, chips, or sliced veggies such as carrots or celery. I’ve linked a few of my favorite gluten-free crackers below!
Storage and Make-Ahead Tips
- Storing leftovers in the fridge: This will stay good for 3 to 4 days in an airtight container. And since it has dairy in it, ensure it stays cold to prevent spoilage. I don’t recommend freezing this as it can alter the texture.
- Make-Ahead Tip #1: You can assemble the crab dip mixture up to 24 hours in advance, cover it tightly, and refrigerate. When ready to serve, bake it straight from the fridge, but add a few extra minutes to the baking time since the mixture will be chilled.
- Make-Ahead Tip #2: Bake the dip a few hours earlier and store it in the fridge. When ready to serve, reheat it in the oven at 375°F (190°C) until warmed through.
Crab Dip Variations
- Extra spicy twist: If you prefer a spicier dip, you can add chopped jalapeños or cayenne pepper for an extra spicy kick.
- Go bold with Cajun: Replace the current seasoning with cajun seasoning for a bolder flavor. You can also add chopped bell peppers and onions into the mix with this!
- Spinach artichoke: Toss in some roughly chopped spinach and artichoke hearts for an extra dose of veggies. It’ll be a crab variation of my spinach artichoke dip!
More Holiday Appetizers
- Deviled Eggs: A must-make classic holiday appetizer!
- Whipped Feta Dip: The roasted tomatoes on top taste amazing.
- Shrimp Cocktail: This homemade version is ten times better.
- Smoked Salmon Cheese Ball: Another great cheesy, seafood appetizer.
- Or browse through my list of Christmas appetizers for more ideas!
If you make this crab dip recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Ultimate Crab Dip
Description
Equipment
- Staub Oval Baking Dish My favorite baking dish set for cheesy appetizers!
Ingredients
- 8 ounces cream cheese, room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- ½ teaspoon hot sauce
- 1 pound fresh lump crab meat
- 1 cup shredded sharp cheddar cheese
- ¼ cup finely chopped chives, plus more for garnish
Instructions
- Mix creamy ingredients. Preheat oven to 375°F (190°C). Once the cream cheese is softened to room temperature, add it to a large mixing bowl with the sour cream, mayonnaise, Old Bay Seasoning, Worcestershire sauce, lemon juice, and hot sauce. Stir or use a hand mixer to combine.
- Stir in crab. Add the crab meat, ½ cup of cheddar cheese, and the chives, then stir together again.
- Bake. Spread the cold crab dip into a 9" round baking dish and sprinkle the remaining ½ cup of cheddar cheese on top. Bake for 20 to 25 minutes, or until it's hot and bubbly.
- Serve. Garnish with additional chopped chives and serve warm with crackers, chips, or sliced veggies.
Lisa’s Tips
- For gluten-free crackers: I love Absolutely grain-free flatbreads, Crunchmaster multi-grain crackers, or Mary’s seed crackers.
- Storing leftovers in the fridge: This will stay good for 3 to 4 days in an airtight container. And since it has dairy in it, ensure it stays cold to prevent spoilage. I don’t recommend freezing this as it can alter the texture.
- Make-Ahead Tip #1: You can assemble the crab dip mixture up to 24 hours in advance, cover it tightly, and refrigerate. When ready to serve, bake it straight from the fridge, but add a few extra minutes to the baking time since the mixture will be chilled.
- Make-Ahead Tip #2: Bake the dip a few hours earlier and store it in the fridge. When ready to serve, reheat it in the oven at 190°C (375°F) until warmed through.
Nutrition
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Made this for our Solstice celebration, was a HUGE success. Everyone rave about how delicious it was. I’m a big fan of your recipes. So glad I found your website and purchased your cookbook!
Merry Christmas Lisa 🎄
Oh wonderful, so thrilled you loved this crab dip. And thanks so much for purchasing my cookbook as well, Sheryl! A very Merry Christmas to you!
Made this last night for some friends. Added a bit more cheese and it was a big hit!
Used three cans of crab meat. and about double the cheese.
Wonderful! So happy you loved it, Hayley!
I don’t see the link for the crab brand you prefer in the tub. Please share. (I inquired at ShopRite today, unfortunately they only carry can, frozen or fresh.) Thank you. Look forward to trying this recipe.
Hi Mich – You can find it linked in the ingredients in the recipe card!
This recipe looks and sounds delicious! Could imitation crab be used? I am wondering just in case I am not able to find fresh crabmeat.
Hi Teri – For this dip, I find that lump crab meat is best!
Hi Lisa!
I make so many of your recipes and love them! Thank you for always coming up with amazing recipes that I can enjoy again and again. Was looking through this recipe and saw “Why You’ll Love This Crap Dip”. Definitely made me laugh, but I thought you should know!
Oh geez, not exactly the typo I was going for, lol! Thanks so much for pointing that out, Allison. It’s now corrected!
What could I use instead of Old Bay Seasoning?
Hi Vicki – I have some tips in the recipe card notes.
This recipe sounds delicious, do you have dairy free options?
Hi Chris – Unfortunately, I don’t yet have a dairy free version of this crab dip, but I do have a dairy free spinach artichoke dip you might enjoy. :)
Can you substitute shrimp? If so, would you use raw shrimp and also change the cooking time? You’re the best!!
Hi Amy – I haven’t tried it with diced shrimp, but I think that would work! And I’d probably cook the shrimp beforehand. Keep in mind that the crab is pre-cooked as well. Let us know how it turns out!