Seafood & Shellfish
Hot Crab Dip
Bubbly, cheesy baked dip with lump crab, cream cheese and a touch of Chesapeake-style seasoning.
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 8
- Level
- Easy
This party dip is mostly crab and cream cheese, with just enough sour cream and mayonnaise to keep it silky. Fold the crab in gently so the lumps stay intact. Bake until the edges bubble and the top is lightly browned.
Ingredients
Serves 8
Directions
- Heat the oven to 350°F (175°C) and lightly grease a 1-quart baking dish.
- Beat the cream cheese, sour cream and mayonnaise in a bowl until smooth. Stir in 1/2 cup of the cheddar, the scallions, lemon juice, seasoning, Worcestershire and hot sauce.
- Gently fold in the crab so the lumps stay mostly whole. Spread in the dish and top with the remaining 1/4 cup cheddar.
- Bake 22 to 25 minutes, until bubbling at the edges, lightly golden on top and hot in the center, at least 165°F (74°C).
- Let stand 5 minutes, then serve warm with crackers, baguette or celery.
Tips and make-ahead notes
- Assemble up to 1 day ahead, cover and chill; add 5 minutes to the baking time.
- Canned lump crab, drained well, also works.
- Keep leftovers refrigerated up to 3 days and reheat until steaming hot.
Nutrition per serving
- Calories
- 230
- Carbohydrates
- 3g
- Protein
- 12g
- Fat
- 19g
- Fiber
- 0g
- Sodium
- 380mg
Estimated. Values change with brands, portion sizes and substitutions.
