Description
This Creamy Hot Crab Dip is a luscious, cheesy appetizer perfect for entertaining. Combining rich cream cheese, tangy sour cream, and flavorful lump crab meat, it’s baked to bubbly perfection with a golden cheddar topping. Serve warm with crackers or fresh veggies for an irresistible start to any gathering.
Ingredients
Scale
Base Ingredients
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice
Seafood and Cheese
- 1 pound lump crab meat, picked over for shells
- 1½ cups shredded cheddar cheese, divided
- 2 cloves garlic, minced
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip evenly and achieving a golden crust.
- Make the Base: In a medium-sized bowl, thoroughly combine the softened cream cheese, mayonnaise, sour cream, and fresh lemon juice until the mixture is smooth and creamy. This base will bring both richness and tanginess to the dip.
- Add the Crab & Cheese: Gently fold in the lump crab meat, one cup of shredded cheddar cheese, and minced garlic. Season with salt and freshly ground black pepper to your taste. Be careful to handle the crab meat gently to keep chunks intact for texture.
- Transfer to Baking Dish: Spread the crab mixture evenly into a prepared baking dish for consistent cooking. Then sprinkle the remaining half cup of shredded cheddar cheese on top to create a bubbly, golden topping.
- Bake the Dip: Bake in the preheated oven for 20 to 25 minutes until the cheese is melted, bubbly, and golden brown on top.
- Cool and Garnish: Remove the dip from the oven and let it cool slightly to thicken and make it easier to serve. Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve Warm: Serve the dip warm alongside crackers, toasted baguette slices, or fresh vegetable sticks for an inviting appetizer that guests will love.
Notes
- Use lump crab meat for the best texture and flavor; avoid claw meat or imitation crab.
- Do not overmix the crab meat to keep nice chunks in the dip.
- Let the dip cool slightly before serving to avoid burns and improve consistency.
- You can prepare the dip ahead of time and refrigerate; bake just before serving.
- Try adding a pinch of cayenne pepper or Old Bay seasoning for a spicy kick.
- Serve with an assortment of dippers like celery sticks, pita chips, or crostini for variety.
