Ultimate Crab Dip – Downshiftology

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.

A baking dish with crab dip and crackers. — *Photo: Gayle McLeod*

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

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.

Description

This crab dip is always an appetizer favorite! It’s loaded with tender crab, savory seasonings, and an irresistible layer of cheesy goodness.

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.

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.

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