Crab Dip Recipe
Make this Crab Dip Recipe for a bubbly, cheesy appetizer everyone will grab at parties.
Ingredients
- 8 oz. cream cheese (room temperature (1 brick), full fat is best, low fat also works)
- ¼ cup mayonnaise (room temperature)
- ¼ cup sour cream (room temperature, or use Greek yogurt)
- 1 tbsp freshly squeezed lemon juice (from ½ lemon)
- 1 tbsp Worcestershire sauce
- ½ tsp ground paprika
- 2 green onions (chopped)
- 2 cloves garlic (minced)
- 1 cup freshly shredded cheddar cheese (divided, Colby or pepper jack also work)
- 1 lb. crab meat (fresh or well-drained canned)
Instructions
Step 1: Preheat and whip the creamy base
Preheat the oven to 350°F. In a large mixing bowl, use a hand mixer to beat the room-temperature cream cheese with the mayonnaise and sour cream until glossy and smooth. Add the freshly squeezed lemon juice, Worcestershire sauce, ground paprika, chopped green onions, and minced garlic, mixing just until incorporated. Aim for a creamy, slightly airy base with visible streaks and texture — it should be cohesive but not thin, with tiny green flecks and a warm ivory color.
Step 2: Fold in cheese and crab, assemble in the baking dish
Gently fold in ¾ cup of the freshly shredded cheddar and the drained flaked crab meat, folding only until chunks remain and the mixture retains body; you want distinct crab pieces and cheese pockets. Transfer the mixture into a white oval ceramic casserole dish, smooth the surface with a rubber spatula, then sprinkle the remaining ¼ cup of cheddar evenly across the top. Rest a spatula with a smear of the mixture on the rim so the scene reads as mid-preparation.
Step 3: Bake until bubbly and golden
Place the assembled casserole (already on the countertop, not shown in an oven) and imagine it baked until the top is bubbling and golden brown, about 20 minutes in the recipe. When finished, let it rest briefly so the surface sets but remains molten beneath — the top should show browned blisters, a toothy crispy edge, and melted pockets of cheddar peeking through.
Step 4: Garnish and serve
Garnish the hot dip with a scattering of finely chopped green onions for a fresh pop of color and place toasted bread slices, pita chips, or crackers nearby for scooping. Arrange everything on the countertop so the white oval dish is front and center, the toasted baguette slices show golden crust and airy crumb, and the serving implements remain present but minimal.
Notes
- Use full-fat cream cheese for the creamiest texture, but low-fat will work if needed.
- Drain canned crab thoroughly and pat dry to avoid a watery dip.
- Assemble ahead and refrigerate up to 24 hours; add the top cheese layer before baking.
- Reheat gently at 325°F to maintain creaminess and avoid grainy texture.
- Swap Greek yogurt for sour cream to add protein and a tangy bite.