Classic Creamy Crab Dip

Oven-baked crab dip is a classic, crowd-pleasing appetizer that feels luxurious but is surprisingly easy to make. It’s warm, creamy, cheesy, and packed with delicious crab flavor.

Here are two fantastic versions: a Classic Creamy Crab Dip and a Jazzed-Up Chesapeake-Style Dip.

Version 1: The Classic Creamy Crab Dip

This is the quintessential, foolproof recipe that everyone loves. It’s rich, simple, and lets the crab shine.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 6-8

Ingredients:

8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese
2 cloves garlic, minced
2 tbsp fresh lemon juice (about 1/2 a lemon)
1 tsp Worcestershire sauce
1/4 tsp smoked paprika, plus more for sprinkling
2-3 dashes of hot sauce (like Tabasco), optional
1 lb lump crab meat, picked over for shells
2 tbsp fresh parsley or chives, chopped
Salt and black pepper to taste

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).
Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix with a hand mixer or a wooden spoon until smooth and well-combined.
Add Flavors: Stir in 1/2 cup of the mozzarella, all of the Parmesan, minced garlic, lemon juice, Worcestershire sauce, smoked paprika, and hot sauce (if using). Mix until fully incorporated. Season with a pinch of salt and pepper (be cautious with salt as the cheese and crab can be salty).
Fold in Crab: Gently fold in the lump crab meat and fresh herbs. Be careful not to overmix to keep those beautiful lumps of crab intact.
Assemble and Bake: Transfer the mixture to a lightly greased or oven-safe baking dish (a 9-inch pie dish or small cast-iron skillet works perfectly). Sprinkle the remaining 1/2 cup of mozzarella cheese over the top and dust with a little more smoked paprika.
Bake: Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the top is golden brown.
Serve: Let it cool for 5 minutes before serving. This allows it to set slightly. Serve hot with your favorite dippers.

Version 2: Chesapeake-Style Crab Dip

This version has a bit more “zing” and is inspired by the flavors of the Chesapeake Bay, with Old Bay seasoning taking center stage.

Ingredients (follow same prep as above, with these changes):

Use the same base ingredients as the classic version.
Add: 1 ½ tsp Old Bay seasoning (this is key!).
Replace the smoked paprika with the Old Bay.
Add 1/4 cup finely diced red bell pepper for color and crunch.
Add 2 tbsp thinly sliced scallions (green onions).

Instructions: Follow the same steps as the classic recipe, simply adding the Old Bay, diced bell pepper, and scallions when you add the other flavorings in Step 3.

The Best Dippers for Hot Crab Dip:

Sliced Baguette: Toasted or plain.
Crackers: Water crackers, buttery Ritz, or wheat crackers.
Tortilla Chips or sturdy pita chips.
Vegetable Crudité: Sliced bell peppers, celery sticks, cucumber, or carrot sticks.

Pro Tips for the Perfect Dip:

Use Good Crab Meat: For the best flavor and texture, use lump crab meat or jumbo lump if you’re feeling fancy. It’s worth the splurge! Claw meat is a more economical and still very tasty option. Avoid imitation crab.
Check for Shells: Always gently pick through the crab meat with your fingers to find and remove any small pieces of shell.
Don’t Overmix: Once you add the crab, fold gently. You want to preserve the chunks.
Serve Immediately: This dip is at its absolute peak when it’s fresh out of the oven, warm, and gooey.
Make-Ahead: You can assemble the dip a day ahead, cover it, and keep it in the refrigerator. Let it sit at room temperature for 20-30 minutes before baking, and you may need to add a few extra minutes to the baking time.

Enjoy your delicious, bubbly, homemade crab dip! It’s sure to be a hit at any gathering.