Baked Crab Dip

5 from 3 votes

This baked crab dip is always a crowd pleaser around game day or the holidays! It's super easy to make and will be the hit at your next party!

Prep Time10

Cook Time18

Course: Appetizer

Cuisine: American

Servings:

Author: Chris Joe

Ingredients

8 oz lump crab meat
2 tbsp butter
1/4 cup mayo
4 oz cream cheese
1 tsp cajun seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
1 tbsp worcestershire sauce
1 tbsp lemon juice
1 tbsp lemon zest
kosher salt & black pepper to taste
1 cup sharp cheddar cheese grated
1 tbsp chives chopped

Toppings

sharp cheddar cheese grated
chives chopped

US Customary - Metric

Instructions

Melt butter over medium heat and add lump crab meat and cajun seasoning, onion powder, garlic powder, and paprika. Saute for 3-4 minutes and set aside.
In a large mixing bowl, add mayo, cream cheese, lemon zest, lemon juice, worcestershire sauce, grated cheddar cheese, and chives. Add in your hot crab and mix thoroughly until combined. Season with salt and pepper to taste.
Add mixture to a 20 oz baking dish and top with more cheddar cheese. Bake at 350F for 15 minutes then broil for 2-3 minutes until golden brown. Serve with vegetables/crackers/bread of your choice & enjoy!

Notes

Lump Crab Meat - This is the star ingredient of Baked Crab Dip, so I highly recommend using the highest quality crab meat you can find. I recommend using fresh or frozen lump crab meat (not canned crab meat). Not only have I found that there is a noticeable improvement in flavor when you use fresh or frozen vs. canned meat, using lump crab meat means you'll get larger chunks of crab meat in each bite. I usually buy lump crab meat from Whole Foods or Costco (best price!)

Organic Lemon - If possible, use an organic lemon, as you'll be consuming not only the juice but also the zest from the lemon peel.

Bring Cream Cheese to Room Temp - Using softened, room temperature cream cheese will make it easier to mix the ingredients together, and the flavors will also meld together better! Pull the cream cheese out of the refrigerator at least an hour before making this dip.

Serve With - I usually serve this with vegetables (carrots, cucumber spears, endive leaves, sliced radishe), crackers and chips, and toasted baguette slices.

Make Ahead, Storage, and Reheating - If you are making Baked Crab Dip ahead of time:

After Step #1, cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days.

When you're ready to bake your Baked Crab Dip, resume Step #2.

If you have any leftover dip, you can store in an airtight container for up to 3 days in the refrigerator. 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!

Nutrition