Hot Baked Crab Dip (VIDEO)

Hot Baked Crab Dip with mozarella cheese in a baking dish being scooped by a cracker.

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

Total Time28

Course: Appetizer

Cuisine: American

Servings:

Author: Chris Joe

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

US Customary - Metric

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

Lump Crab Meat - I recommend using fresh or frozen lump crab meat - there is a noticeable improvement in flavor when you use fresh or frozen vs. canned meat. I also enjoy how you get larger chunks of crab meat in each bite with lump crab meat. If not available, canned crab meat will also work. Fold the crab meat into the mixture gently to avoid breaking it down too much.

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.

What to Serve Baked Crab Dip 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 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 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