Cheesy Hot Crab Dip

This Cheesy Hot Crab Dip is absolutely dreamy—creamy, bubbling, and packed with sweet, tender crab in every bite! Blended with three cheeses and just the right kick of spice, it’s the star of any appetizer spread.

Every scoop is irresistibly melty, tangy, and utterly crave-worthy. Best of all? This easy recipe comes together in just minutes, making it a stress-free go-to for last-minute guests, game day gatherings, or holiday parties.

If you’ve ever had restaurant crab dip and wished you could make it just as good at home, this is your sign. It’s been my secret party weapon for years—always devoured before anything else hits the table!

Why You'll Love This Recipe

• Ultra creamy and cheesy with generous chunks of sweet crab
• Quick to prepare and perfect for making ahead
• Always a crowd favorite at any get-together or potluck
• Customizable heat level and cheese blend to suit your taste

Key Ingredients for Cheesy Hot Crab Dip

See recipe card below for full list of measurements, ingredients, and instructions.

Lump Crab Meat

The real star of this dip! Lump crab brings juicy, delicate sweetness and satisfying bites of real seafood. Opt for fresh, refrigerated crab for the best flavor, but high-quality canned crab (well-drained) works well too. Avoid imitation crab for this recipe, as it just doesn’t bring the same flavor or texture.

Cream Cheese

Cream cheese provides the rich, velvety base that makes this dip so luxuriously creamy. Soften it at room temperature for easy mixing and a smooth, lump-free finish. Full-fat works best, but you can substitute low-fat for a lighter option.

Sharp Cheddar Cheese

Sharp cheddar adds major cheese pull and a tangy bite that elevates the entire dish. Freshly grated melts best, but pre-shredded will do in a pinch. Substitute Monterey Jack for a milder flavor or pepper jack for extra spice.

Mayonnaise

A small amount of mayo adds a silky, tangy richness and helps bind everything together. Use high-quality mayonnaise for the best flavor, or try avocado mayo for a twist.

Old Bay Seasoning

Old Bay is the classic spice blend that gives crab dip its signature savory, slightly spicy character. No Old Bay? Mix paprika, celery salt, and a pinch of cayenne as an alternative!

Instructions for Cheesy Hot Crab Dip

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep the Baking Dish

Set your oven to 375°F (190°C) to ensure it’s good and hot. Lightly grease a 1-quart baking dish or an 8-inch cast-iron skillet for best results.

Mix the Creamy Base

In a large mixing bowl, beat the softened cream cheese, mayonnaise, Worcestershire sauce, lemon juice, Old Bay, garlic powder, and black pepper until completely smooth and well-combined. This step is key for an ultra-creamy texture, so don’t rush it!

Stir in the Cheeses and Crab

Fold in 3/4 cup of shredded cheddar, all of the Monterey Jack, the crab meat, and sliced green onions. Be gentle when mixing so you keep nice chunks of crab throughout the dip.

Assemble and Bake

Spread the mixture evenly in your prepared baking dish. Sprinkle the top with the remaining 1/4 cup cheddar and a pinch more Old Bay seasoning. Bake uncovered for 22 to 25 minutes, or until hot and bubbly around the edges and the cheese is lightly golden.

Garnish and Serve

Remove from the oven, sprinkle with extra green onions and parsley if using. Let cool for just a few minutes before digging in with crackers, veggies, or toasted bread!

Recipe Variations

Give It a Kick

Want a spicier dip? Stir in a minced jalapeño or a dash of your favorite hot sauce. Pepper jack cheese is another great way to boost the heat.

Lighten It Up

For a lighter version, use reduced-fat cream cheese and mayonnaise. Greek yogurt can also replace some of the mayo for a tangy, high-protein twist.

Make It Extra Cheesy

Swap in Gruyere or fontina for a gourmet flavor, or add a sprinkle of grated Parmesan on top for a crispy, salty finish.

Gluten-Free Option

Serve with gluten-free crackers or sliced cucumber rounds. The dip itself is naturally gluten-free!

No Crab? Try Artichokes

Substitute chopped artichoke hearts for the crab to make a cheesy hot artichoke dip that’s just as irresistible.

Serving Suggestions

Serve your Cheesy Hot Crab Dip straight from the oven with a selection of sturdy crackers, toasted baguette slices, or colorful raw veggies like bell peppers and celery sticks. For extra flavor, garnish the top with fresh parsley, sliced green onions, and a light dusting of Old Bay before serving.

Storage and Reheating

Store leftover crab dip in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to an oven-safe dish, cover loosely with foil, and warm in a 350°F oven for 10-15 minutes, or until hot and bubbly. For quicker reheating, microwave individual portions in 30-second bursts. Freezing isn’t recommended, as cream cheese-based dips may separate when thawed.

Frequently Asked Questions About Cheesy Hot Crab Dip (FAQ)

Q: Can I use canned crab meat for this recipe?
A: Yes! Just be sure to drain it very well and pick through for any bits of shell. Fresh lump crab meat will bring the best flavor, but canned is convenient and works fine.

Q: Can I make Cheesy Hot Crab Dip in advance?
A: Absolutely. Mix everything together and spread in your baking dish, then cover and refrigerate for up to 24 hours. Bake just before serving.

Q: What’s the best way to keep the dip warm at a party?
A: Serve it straight from a mini slow cooker on the warm setting, or keep it in a covered baking dish in the oven at the lowest temperature.

Your appetizer spread just found its MVP! This Cheesy Hot Crab Dip is creamy, cheesy, and always a hit. Give it a try, and if you love it as much as I do, leave a comment and share your rating below. Enjoy every cheesy, crabby bite!