Hot Crab Dip Recipe (Creamy, Cheesy, Old Bay Crowd-Favorite)
My first taste of this hot crab dip at a Baltimore crab feast changed how I think about seafood appetizers. My husband closed his eyes after the first bite and said it tastes like vacation, which is the highest compliment any dish can earn in our house. Now I make it whenever we need an impressive starter that comes together in minutes with pantry staples and fresh lump crab meat.
Ingredients
- 8 ounces cream cheese softened to room temperature
- ½ cup mayonnaise full-fat works best
- 1 cup sharp cheddar cheese shredded
- 1 pound lump crab meat fresh, picked over for shells
- 2 teaspoons Old Bay seasoning adjust to taste
- 1 teaspoon paprika plus more for garnish
- ¼ teaspoon cayenne pepper optional, for heat
- salt and black pepper to taste seasoning
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F. In a large mixing bowl, combine the softened cream cheese and mayonnaise, stirring until smooth and well blended.
- Fold in the shredded cheddar cheese, Old Bay seasoning, paprika, and cayenne pepper if using. Mix gently but thoroughly until all ingredients are evenly distributed.
- Carefully fold in the lump crab meat, being gentle to keep the pieces intact and avoid breaking them up. Taste and adjust seasoning with salt and black pepper as needed.
- Transfer the mixture to a baking dish and smooth the top. Sprinkle with additional paprika and chopped fresh parsley for garnish.
- Bake for 20 to 25 minutes until the dip is heated through and the top is lightly golden and bubbly around the edges. Do not overbake or the dip will become dry.
- Remove from the oven and let cool for 2 minutes. Serve warm with crackers, toasted bread, or vegetable crudites. The dip will thicken slightly as it cools.
Notes
Use lump crab meat from a reputable seafood market for the best sweet flavor. Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a 325°F oven. Variation: Add ¼ cup fresh lemon juice and 2 tablespoons Worcestershire sauce for a tangier version.