Top Rated Crab Dip Recipes
This crab dip couldn't be any easier — or delicious! It's made with canned crab meat, but you can always substitute for fresh lump crab. The lemon juice and fresh green onions add a touch of brightness to this dish. Serve with some crusty bread or some crackers for a creamy dip appetizer.
Crab dip is a must-have game day recipe, especially for all you seafood lovers.This recipe is courtesy of McCormick.
Chow down on these tasty tots while watching the Ravens play in M&T Bank Stadium in Baltimore, Maryland. The delicious mix of tater tots, lump crab meat, scallions, and Old Bay sauce was created by Executive Chef Joe Bachman.Recipe courtesy of Aramark
Now you can make your favorite The Cheesecake Factory appetizer at home—a delicious blend of crab, artichokes and cheese.Recipe courtesy of The Cheesecake Factory
We first served this dip at our very first New Year’s Eve party in New York City, and it was an instant hit. It has since become a cocktail party staple. If you don’t want to use lump crabmeat in the recipe, we have also successfully substituted in high-quality canned crabmeat.Perfect to serve at a risky-business themed party.Adapted from Lauren Purcell and Anne Purcell Grissinger's "Cocktail Parties, Straight Up!"
The Very Best Cold Crab Dip Recipe
Cold Crab Dip: prepare dip as instructed, but don’t bake (serve it cold). Crockpot Crab Dip: Add dip to the slow cooker and cook on low for 1-2 hours, until heated through. Crab Dip in a Bread Bowl: For an extra fun appetizer, bake the crab dip right inside a bread bowl (homemade or a large round store-bought loaf). Hollow out the bread, leaving about an inch around the inside edges.
Crab dip is the perfect party appetizer. Choose a recipe from among these popular renditions for your next gathering.
It’s still summer, people. You can still pick peaches in the same orchard people are picking their apples….and sipping their pumpkin spice lattes….while it’s a swampy 89 degrees outside. And they’re wearing boots and flannel. Let’s just hold up for a moment! Because I still have summer recipes, like Cold Crab Dip, I want to share with you.
And, oh HEY, summer isn’t over until next week. Why are we rushing it when everyone was boo-hoo’ing right before Labor Day happened? Yes, the kids are back in school but the pool is still open….the ocean is still warm and we, parents, can call in sick for some much needed quite time sitting by the pool (or the lake or just on the sofa). The Best Crab Dip in one hand…..Frozen Prosecco in the other. Who’s with me?
Plus, we have a boatload of parties on the horizon for the next few months…Halloween, Thanksgiving, Christmas, New Year’s…just to name a few and a quick and easy crab dip recipe is so handy to have in your back pocket for last minute soirees.
This Cold Crab Dip recipe is very similar to my cheesy Hot Crab Dip recipe that is super popular. It’s creamy and light with tons of lump crab in it. It’s one of my favorite dip recipes ever because it’s so simple to make in just a matter of minutes.
How To Make It
This easy Crab Dip with cream cheese is super simple to whip up in minutes and uses ingredients you can easily find at any grocery store. Be sure to use Jumbo Lump Crab Meat or Lump Crab meat for best results.
You can easily turn this into a Baked Crab Dip by transferring it to a baking dish and popping it in a 325 degree oven for 20-25 minutes.
Ingredients You Will Need
The shopping list for the best crab dip recipe is pretty simple and I’m willing to bet you have most of the ingredients in your kitchen already.
To make cold crab dip, you will need:
- Cream Cheese
- Sour Cream
- Pepper Jack Cheese
- Sharp Cheddar Cheese
- Finely Minced Onion
- Worcestershire Sauce
- Tabasco (or other hot sauce)
- Lemon Juice
- Salt and Pepper
- Jumbo Lump Crab Meat
If you want to add some crunch, you can fold in some finely chopped celery or carrot, too. But it’s totally not necessary. You can also make this crab dip without cream cheese but the consistency will be a little smoother and less firm, more like a sour cream dip. Simply double the amount of sour cream and mayonnaise while omitting the cream cheese.
How Long Will It Last
You can safely store Cold Crab Dip in the refrigerator in an airtight container for up to 5 days. I love to make this dip in advance because I feel like it tastes even better the next day and how awesome is it to have one dish already to go for your party!
I do not recommend freezing crab dip because the cheese could turn grainy and separate while thawing.
What To Serve With It
We like to serve our Cold Crab Dip with a variety of crackers or crudite (vegetables) but you could also serve it alongside a big loaf of Brioche cut into chunks. Toasted Crostini works well and so do these easy Parmesan Crisps for a low carb, gluten free option.
Another option, is to serve your cold crab dip with cocktail sauce to spread on crackers with a kick.
What is Jumbo Lump Crab Meat?
Jumbo Lump Crab Meat is like a gift from the heavens. It comes from the Blue Crab and consists of whole lumps of white meat from the body of the crab with no cartilage or shell. This is a premium quality crabmeat with a premium price tag because of the labor involved in obtaining the meat.
Substitutions for Jumbo Lump Crab Meat
It’s my recommendation to not replace the Jumbo Lump Crab in this recipe BUT if you’re trying to keep costs in check you can certainly use Backfin Crab meat in this recipe without compromising the flavor too much.
Backfin crabmeat consists of some lump crab and broken pieces of body meat.
So, now you can have one of the best party appetizers ever that is sure to be a crowd pleaser. This is by far the BEST Crab Dip Recipe ever….other than my Hot Crab Dip but either way, this dip is sure to vanish as soon as you put it down on the appetizer table.
How to make cheesy crab dip
- Prep the oven: Preheat the oven to 350F.
- Beat cream cheese: Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, hot sauce, and old bay seasoning to a large mixing bowl. Beat until well combined and smooth.
- Stir in crab and cheese: Add 1 cup of the cheddar cheese and the drained crab meat to the bowl. Stir to combine evenly.
- Bake: Spread the dip into a small baking dish, about 8″ x 8″. I used an 8″ skillet. Top with the remaining 1/2 cup of cheddar cheese. Transfer to the oven and bake for 20-25 minutes, or until bubbly and slightly browned.
- Finish: Garnish with green onion and chopped tomatoes and serve hot.
The best crab dip recipe ever
We decided to create a great crab dip as part of an appetizer plate to serve to our old retail store’s customers. We tested dozens of recipes week after week, narrowing down the selections and repeating the favorites until our customers had helped us select the very best one. This easy creation was best served on warm slices of french bread, but worked equally well on crackers and as a vegetable dip. We know you’re going to love it!
- (2) 8 oz. packages Cream Cheese
- 2/3 Cup low-fat Plain Yogurt
- 1 Tbsp prepared Horseradish
- 1 tsp Worchestershire Sauce
- 1/2 tsp ground Red Pepper
- 1/4 tsp Hot Sauce
- 1 Tbsp finely chopped fresh Green Onions
- 1/2 Cup diced Water Chestnuts
- 3/4 lb. lump Crab Meat (you can use less or imitation if desired)
Beat the Cream Cheese at high speed with a mixer until smooth. Add Yogurt, Horseradish, Worchestershire Sauce, Pepper & Hot Sauce and beat until smooth. Stir in the Green Onions, Chestnuts and Crab Meat with a spoon until well mixed. Serve it up and enjoy!
Our 17 Best Summer Blue Crab Recipes
Let’s talk blue crabs. These unusually hued crustaceans, harvested from the Atlantic Ocean, are renowned for an appearance as impressive as their meat is delicious. Particularly revered on the East Coast, they’re perfect in Maryland-style crab cakes, pasta sauces, and more. Here are some of our favorite blue crab recipes. For a primer on how to clean them and remove the meat, see our guide »
Crab cakes are all too often dry and tough. When contributor Judy Haubert was trying to make a gluten-free crab cake, she inadvertently solved the problem. Using almond meal instead of wheat flour provides structure without becoming starchy, making the cakes moister and more tender than their traditional counterpart.
In Maryland, no party is complete without crab dip. Chef Bryan Voltaggio makes a loaded with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. For something a little more traditional, try crab meat, cream, and Parmesan cheese flavored with garlic, lemon, Worcestershire sauce, and Old Bay seasoning.
Sweet, briny blue crab adds depth to a variety of soups. Our incredibly rich cream of crab soup is a simple base of half & half, flour, yellow onion, and Old Bay that lets the crab be the star. Partan bree is a Scottish crab bisque flavored with fennel and sherry and enriched with rice.
Find all of these dishes and more in our collection of our favorite blue crab recipes.
Crab and Irish Whiskey Bisque
The Ultimate Crab DipKnown as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for The Ultimate Crab Dip »
Steamed Blue Crabs
Fonio-Crusted Crab CakesFonio, a variety of millet, gives Pierre Thiam’s West-African-inspired crab cakes a satisfyingly crisp crust. Get the recipe for Fonio-Crusted Crab Cakes »
Maryland Crab Hot DogButtery corn, fresh crab, and Old Bay-spiced potato chips are piled on top this Maryland-inspired hot dog. Get the recipe for Maryland Crab Hot Dog »
Crab-Filled Crispy Wrappers
Pan-Fried Crabs in Chipotle Sauce (Jaibas Enchipotladas)Pan-Fried Crabs in Chipotle Sauce (Jaibas Enchipotladas)
Cream of Crab SoupJumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin. Get the recipe for Cream of Crab Soup »
Almond-Flour Crab Cakes with Lemon AioliThe substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes. Get the recipe for Almond-Flour Crab Cakes with Lemon Aioli »
Scottish Crab Bisque (Partan Bree)Roasted crab shells and sherry lend sweet depth to this luscious bisque. Get the recipe for Scottish Crab Bisque (Partan Bree) »
First Night CrabThis simple recipe for boiled handpicked crab, from writer Isabel Gillies’ mother, welcomes visitors on their first night at the family’s Maine summer house. Warmed in thick cream and served over rice with peas on the side—no salt needed, just a grind of black pepper—it lets the fresh flavor of summer crab really shine. Get the recipe for First Night Crab »
Crab and Shrimp QuicheSweet shrimp and crabmeat elevate cheese-filled quiche in this recipe from Long Island, New York’s Modern Snack Bar. Get the recipe for Crab and Shrimp Quiche »
Hot Crab Dip with Pita ChipsThe best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way. Get the recipe for Hot Crab Dip with Pita Chips »
Crab, Spinach, and Artichoke Dip
Water-Prince Corner Shop ChowderThe Water-Prince Corner Shop and Lobster Pound in Charlottetown on Prince Edward Island is known for their seafood-laden chowder. Get the recipe for Water-Prince Corner Shop Chowder »
Best Crab Dip Recipes - Recipes
Do you like your HOT Crab Dip Recipe or COLD crab dip recipes?
Crab meat recipes are very tasty rich, creamy and made with one of the main ingredience crab meat. Serve with chips, pita wedges, mini toast, french bread slices or even veggie.
Maryland Crab Dip is one of may families all time favorites. Make a great appetizer dip for any holiday or parties. At Our last party people ate the entire batch that I made and it was a double batch!
Special Tip: Remember you should eat fresh crab the day you buy it. Unopened canned crab can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.
Hot Maryland Crab Dip
- 1 (8 ounce) pkg cream cheese, softened
1/2 cup sour cream
1 1/2 tablespoons lemon juice
2 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 dashes hot sauce
1 cup Shredded Cheddar cheese
3/4 pound fresh Crabmeat
2 tablespoons Old Bay Seasoning to taste
Garlic powder to taste
- Preheat oven to 325 degrees F(165 degrees C). Lightly Grease 1 quart baking dish.
- In a medium mixing bowl Mix in softened cream cheese, mayonnaise, lemon juice, sour cream, worcestershire sauce, dry mustard, garlic powder and 1/4 cup of cheddar cheese.
- Mix together then add your Crab meat, hot sauce and Old bay seasoning. Put mixture into prepared baking dish and top with the remaining cheese and sprinkle a little old bay seasoning on top.
- Bake in preheated oven for 30 minutes, or until lightly browned and/or bubbly.
Hot Crab Artichoke Dip Recipe
Favorite Restaurant Appetizer Recipe
Preparation time:ꀕ minutes. Serves 20 people.
- 1 1/2 pounds of Dungeness crab, well drained
- 1 pound cream cheese
- 4 cups mayonnaise
- 2 cups artichoke hearts, quartered
- 1 cup white onions, diced
- 1/4 teaspoon white pepper
- 1/2 - 1 teaspoon Tabasco sauce
- 1 teaspoon sherry vinegar
- 1 teaspoon garlic, minced
- 1/4 cup green onions, minced
- 1/4 cup red pepper, minced
- 1/4 cup celery, minced
- 1 tablespoon parsley, chopped
- 3 cups freshly grated Parmesan cheese
- 3 cups grated Mozzarella cheese
- In a mixer, whip the cream cheese until soft but not airy
- While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses
- When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last
- Refrigerate until ready to use
- Bake in a baking dish in a pre-heated 375 degree F oven for about 20 minutes or until lightly browned on top and bubbly around the edges
Serve with French bread (toasted or not) or halved English muffins and/or artisan crackers
- 1 cup cubed white bread, crusts removed (1 1/2 oz.)
- 2 ⁄3 cup whole milk
- 1 1 ⁄2 tsp. extra-virgin olive oil
- 1 tsp. fresh oregano, minced
- 1 ⁄3 cup minced yellow onion (1 3/4 oz.)
- 11 oz. king crab meat, cooked and roughly shredded (1 lb. 6 oz. in shells)
- 2 Tbsp. heavy cream
- Kosher salt and freshly ground black pepper to taste
- 1 ⁄3 cup grated Grana Padano or Gruyère cheese (1/2 oz.)
- 8 slices toasted country bread
Tips for making hot crab dip
Okay, so yes it&rsquos easy but let&rsquos cover a few details. Parties are notorious for having TOO MANY DAMN THINGS TO DO! So you&rsquore probably asking can I make this hot can dip ahead of time? The answer is YES! You can make the filling, load it into your gratin dish and refrigerate it until it&rsquos time to get the party started.
HOWEVER, I suggest a MAX of 24 hours. That&rsquos because crab is an extremely delicate ingredient. It can go bad in a heartbeat, so caution is warranted. That also goes for any leftover crab. Eat it, don&rsquot let it go to waste, so make Maryland crab soup, crab fritters, whatever, but don&rsquot let it spoil, because nothing goes bad as fast as crab meat.
So what should you serve with crab dip? We like our hot crab dip with crostini but if you need an easier option crackers will do. You&rsquoll want a buttery cracker. Don&rsquot go for fancy rice crackers or seed crackers because they will totally blow out the crab flavor. Instead, if you have to serve something gluten free, skip the bread crumbs and serve the dip with potato chips and carrot slices.
I also like to have celery and other veggies to munch on because calories! Hopefully it will also help stretch the dish because crab is expensive. As such, I suggest getting lump crab and not jumbo lump crab which is twice as expensive. And if you&rsquore on a summer beach vacation, maybe you&rsquoll be lucky enough to pick your own crabs!
Wherever you are when you make this recipe, I hope you find it delicious!
Creole Crab Dip
Crab Dip Base:
3 oz minced green onions
5 oz minced shallots
3 oz unsalted butter
1 cup heavy whipping cream
5 oz cream cheese
3 oz mascarpone cheese
1 lb Creole cream cheese
2 lbs of lump crabmeat, picked clean
1. In a skillet sauté the shallots in butter, on medium heat, until soft.
2. Add the cream and reduce by 2/3.
3. Reduce the heat to low.
4. Fold in the cream cheese and mascarpone. Slowly add the Creole cream cheese. The sauce will be thin.
5. Continuing cooking on low until it thickens, about 15 minutes.
6. Remove from heat, add the green onions and cool.
1 oz goat cheese
6 slices brioche baguettes
1. Brush each baguette slice with butter and season lightly with salt and pepper. Toast in a 350 degree oven.
2. Heat the crab dip base and gently fold in the crabmeat.
3. Scoop into the individual ramekins and top with goat cheese.
4. Broil in the oven until the goat cheese is hot and slightly melted.