Hot Baked Crab Dip (VIDEO)
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Hot Baked Crab Dip is creamy, cheesy, and rich with lumps of crab meat! It tastes indulgent and luxurious but is SO EASY – all it takes is a few minutes to mix the ingredients together before you bake it!
Watch the Baked Crab Dip Recipe Video Below!
A Note from CJ
Hot Baked Crab Dip is so good!
My Hot Baked Crab Dip will be the star of every dinner or gathering you make it for! It’s rich, indulgent, and the best part is – super easy to make! Dips are my go-to for entertaining because all you have to do is mix the ingredients and bake – like my classic Buffalo Chicken Dip, Spinach Artichoke Dip, Houston’s Copycat Spinach Artichoke Dip, Korean Cheese Corn, Crab Rangoon Dip, or Queso Dip!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- lump crab meat – I recommend using fresh or frozen lump crab meat but you can also use canned crab meat.
- butter – use unsalted butter so you can control for the level of salt.
- cream cheese – bring your cream cheese out of the refrigerator for an hour before making this so it will be at room temperature – not only will it easier to mix but the dip will have a smoother consistency.
- cajun seasoning – you can use store bought or homemade cajun seasoning.
How to Make Baked Crab Dip
Cook the Crab – In a saute pan over medium heat, melt butter and add lump crab meat along with the Old Bay seasoning. Saute for 3-4 minutes and set aside.
Mix the Dip Ingredients – In a large mixing bowl, add the mayo, cream cheese, lemon zest, lemon juice, worcestershire sauce, cheddar cheese, salt, pepper, and half of the chives and mix until completely smooth ensuring there are no lumps. Add in the crab and fold in the crab gently (you want to keep the crab in tact!) until combined.
Bake – Add mixture to a 2 1/2 quart baking dish and top with the remaining 1/2 cup reserved mozarella cheese. Bake at 400F for 15 minutes then broil for 2-3 minutes until golden brown. Garnish with the remaining chopped chives. Serve with vegetables/crackers/bread of your choice & enjoy!
Key Tip
CJ’s Make Ahead & Storage Tips
If you are making Baked Crab Dip ahead of time: after covering the dip with mozarella cheese in step #3, cover the mixed dip ingredients with saran wrap and place in the refrigerator for up to 3 days. When you’re ready to bake your Hot Baked Crab Dip, resume Step #3.
If you have any leftover Hot Baked Crab Dip, you can store in an airtight container for up to 3 days in the refrigerator. You can reheat leftovers in the microwave or in the oven at 350°F for 15-20 minutes until warmed through – this is up to your preference!
If you tried this Baked Crab Dip or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Hot Baked Crab Dip (VIDEO)
Ingredients
- 1 lb lump crab meat
- 4 tbsp butter
- 1 tbsp Old Bay seasoning, you can also use cajun seasoning
- 1 cup mayo
- 8 oz cream cheese, softened
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cup mozarella cheese, grated, 1/2 cup reserved for topping
- 2 tbsp chives, chopped, divided
Instructions
- In a saute pan over medium heat, melt butter and add lump crab meat along with the Old Bay seasoning. Saute for 3-4 minutes and set aside.
- In a large mixing bowl, add the mayo, cream cheese, lemon zest, lemon juice, worcestershire sauce, 1 1/2 cups mozarella cheese, salt, pepper, and half of the chives. Mix well until smooth and there are no lumps of cream cheese. Add in the crab and fold in the crab gently until combined.
- Add mixture to a 2.5 quart baking dish and top with the remaining 1/2 cup reserved mozarella cheese. Bake at 400F for 15 minutes then broil for 2-3 minutes until golden brown. Garnish with the remaining chopped chives. Serve with vegetables/crackers/bread of your choice & enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Baked Crab Dip recipe was originally published in December 2021, and updated in December 2025.
I’m going to attempt to make this ahead of time and then finish day of. Do I mix the ingredients and everything as listed in step 2 before moving on to step 3 on day of, or do I only cook the crab and mix those ingredients from step 1 then store in fridge? Sorry – was a little confused by the notes. Thank you, and I cant wait to try!
Hi John – I would go up to step 2 and cover in the fridge. Then day of proceed to step 3. Sorry the notes were a little confusing – I’ve updated them!
Love crab and will use this recipe!