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Hot Crab Dip Recipe With Cream Cheese - Warm, Creamy, Crowd-Pleasing Appetizer

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1/4 cup mayonnaise
  • 8–12 oz lump crab meat (fresh, canned, or pasteurized), picked over for shells
  • 1 cup shredded cheddar (divided)
  • 1/4 cup grated Parmesan
  • 1 tablespoon lemon juice (plus more to taste)
  • 1 teaspoon Old Bay seasoning (adjust to preference)
  • 1 teaspoon Worcestershire sauce
  • 1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
  • 2 green onions, thinly sliced (plus extra for garnish)
  • 1–2 tablespoons chopped parsley (optional)
  • Pinch of cayenne or hot sauce (optional, for heat)
  • Salt and black pepper, to taste
  • Olive oil or butter, for greasing the baking dish

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.
  2. Mix the creamy base: In a bowl, beat the softened cream cheese until smooth. Stir in sour cream and mayonnaise until fully combined and silky.
  3. Season it up: Add lemon juice, Old Bay, Worcestershire, garlic, half the green onions, parsley, and cayenne or hot sauce if using. Mix well. Taste and adjust with a little more lemon, salt, and pepper.
  4. Add the cheese: Fold in 3/4 cup cheddar and all the Parmesan.
  5. Fold in the crab: Gently mix in the crab meat, keeping lumps intact. Don’t over-stir.
  6. Top and bake: Spread into the baking dish. Sprinkle the remaining cheddar on top. Bake 18–22 minutes, until hot and bubbly with light golden spots.
  7. Finish and serve: Let it sit 5 minutes. Garnish with remaining green onions and a squeeze of lemon. Serve warm with toasted baguette, crackers, or veggies.