Cheesy Hot Crab Dip
This Cheesy Hot Crab Dip is a rich, creamy, and flavorful appetizer featuring fresh lump crab meat, cream cheese, and sharp cheddar. Perfect for parties or a cozy night in, it bakes to a bubbly, golden perfection and pairs well with chips or veggies.
Servings: 6 servings
Ingredients
- 8 ounces cream cheese softened for easy mixing
- 1/4 cup mayonnaise adds creaminess and tang
- 1/4 cup sour cream balances richness with a slight tartness
- 1 cup shredded cheddar cheese sharp and melty
- 1 clove garlic minced – for depth of flavor
- 2 teaspoons lemon juice brightens the dip
- 1 teaspoon Worcestershire sauce adds umami (ensure halal-certified or use a similar halal-friendly sauce)
- 1 teaspoon Old Bay seasoning classic seafood spice blend
- 1/4 teaspoon cayenne pepper optional – for a subtle kick
- 1/2 teaspoon salt enhances all the flavors
- 1/4 teaspoon ground black pepper adds mild heat
- 1 pound lump crab meat chilled – the star ingredient
- green onion thinly sliced for garnish
Instructions
- Preheat your oven to 350°F (175°C). This moderate temperature ensures your dip will heat through evenly and develop a lovely golden crust on top.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a hand mixer or a sturdy spoon to blend until smooth and creamy. This will be the rich base that carries all your flavors.
- Stir in the minced garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, cayenne pepper (if using), salt, and black pepper. Mix well to distribute the spices evenly throughout the dip.
- Fold in two-thirds of the shredded cheddar cheese, reserving the rest for topping. This makes sure the dip itself is cheesy while the extra cheese on top melts into a bubbly crust.
- Carefully fold the lump crab meat into the mixture, being mindful not to break up the lumps too much to keep nice chunks in every bite.
- Spoon the mixture into a small baking dish or ovenproof skillet. Smooth the top with a spatula, then sprinkle the remaining cheddar cheese evenly over the surface.
- Place the dish in the oven and bake for about 25-30 minutes, or until the cheese on top is melted, golden, and bubbly. For a crispier top, broil for an additional 1-2 minutes, watching carefully to prevent burning.
- Remove the dip from the oven and let it cool for a few minutes. Sprinkle sliced green onions over the top for a fresh pop of color and flavor. Serve warm with crackers, toasted bread, or fresh veggies for dipping.
Equipment
- Large Mixing Bowl
- Hand Mixer
- Spatula
- Small Baking Dish
- Oven
Notes
Make sure your cream cheese is softened to room temperature for easier mixing and a smooth texture. Use lump crab meat for best flavor and texture. Substitute halal Worcestershire sauce if needed. Don't overmix crab meat to preserve lumps. For extra creaminess, add shredded mozzarella or Monterey Jack cheese. Prepare ahead by refrigerating up to 24 hours before baking. Adjust cayenne pepper or add hot sauce for more heat. Variations include spicy jalapeño, herbed, crab and artichoke dips, dairy-free versions, and low-carb serving options. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.