I discovered this rich, creamy hot crab dip loaded with sweet jumbo lump crab, melty white cheddar, zesty lemon, and bold spices like Old Bay and cayenne—a crowd-pleasing appetizer that always disappears first.

Hot Crab Dip

Why You’ll Love This Recipe

I love how this dip delivers sweet, succulent crab in a luscious cheesy base that’s savory, tangy, and spiced just right. It’s effortless to make yet feels indulgent—perfect for parties, game day, or cozy family nights when I want something comforting and shareable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Mayonnaise
Lemon zest and lemon juice
Hot sauce
Minced garlic
Soy sauce
Cayenne pepper
Old Bay seasoning
Ground mustard
Salt and ground black pepper
White cheddar cheese, shredded
Jumbo lump crab meat
Green onions, sliced

directions

I preheat the oven to 350 °F (177 °C).
I beat cream cheese and mayonnaise until smooth, then stir in lemon zest and juice, hot sauce, garlic, soy sauce, cayenne, Old Bay, mustard, salt and pepper, and about half of the shredded cheddar.
I gently fold in the crab meat and part of the green onions—without overmixing, so the crab stays in lovely chunks.
I transfer the mixture to a 9‑inch cast-iron skillet or baking dish, top with remaining cheddar, and bake for about 20 minutes until bubbly.
For a golden top, I carefully broil for 1–2 minutes until lightly browned.
I garnish with remaining green onions and serve hot with crostini, crackers, or celery sticks.

Servings and timing

I typically serve this to about 6 people as an appetizer. It takes roughly 10 minutes prep, 20 minutes baking, plus optional broiling for a golden top—so in total about 30 minutes.

Variations

I lighten the base by swapping some mayo for Greek yogurt in a ¼ cup mayo plus ½ cup yogurt mix.
I swap pepper‑jack or extra sharp cheddar for white cheddar to dial up spice or tang.
I stir in chopped spinach or artichoke hearts for a crab‑spinach‑artichoke hybrid.
I add a pinch of smoked paprika or extra hot sauce for a smoky or spicier kick.
Serving it in a hollowed-out bread bowl adds rustic charm and makes cleanup easy.

storage/reheating

I let any leftover dip cool slightly, then refrigerate in an airtight container for up to 3–4 days. To reheat, I warm it on the stovetop or in the oven until bubbly—microwaving works in a pinch, but oven reheat preserves creaminess best.

FAQs

How do I avoid overmixing the crab meat?

I gently fold the crab in at the end—mixing too much can break up the delicate lumps and make the dip mushy.

Can I use canned or imitation crab meat?

Yes—but I drain it thoroughly and pick through for shell bits. Fresh jumbo lump crab delivers the best flavor and texture.

What’s the advantage of lemon zest vs juice?

Zest adds bright citrus aroma without extra liquid. I usually add zest first, then taste before deciding if I need more lemon juice.

How can I make this less rich?

I replace part of the mayo with Greek yogurt—like ¼ cup mayo plus ½ cup yogurt—for a lighter but still creamy dip.

Can I assemble ahead of time?

Definitely. I mix the base and crab, refrigerate it covered, then bake just before serving. This also helps flavors meld nicely.

Conclusion

I find this hot crab dip is the perfect appetizer when I want indulgent flavor without fuss. With sweet jumbo lump crab, cheesy richness, citrus brightness, and bold seasoning, it’s guaranteed to vanish at every gathering. Whether served with crackers, crostini, or veggies, it never fails to impress.