Hot Crab Dip with Lump Crab and Cream Cheese

Toasted baguette scooping creamy hot crab dip from a white baking dish

Hot crab dip is a warm, creamy appetizer made with sweet lump crabmeat, softened cream cheese, Monterey Jack, and Parmesan. Jalapeño, scallions, and seafood seasoning give this baked dip a little heat and plenty of savory flavor. Scoop it up with toasted baguette slices, sturdy crackers, or crisp vegetables.

This version serves eight and bakes in a shallow 2-quart dish. Plan on 15 minutes of preparation, 30-35 minutes in the oven, and about 5 minutes for the hot dip to settle before serving.

Overhead view of baked hot crab dip with toasted baguette, celery, and lemon

Ingredients You'll Need

Cream cheese, sour cream, and mayonnaise make the creamy base. Fresh lemon juice, Worcestershire sauce, Crystal hot sauce, and Old Bay seafood seasoning add tang and warmth. Freshly shredded Monterey Jack, grated Parmesan, finely chopped jalapeño, thinly sliced scallions, and cooked lump crabmeat complete the dip. You'll also need olive oil for the baking dish and crackers, toasted bread, celery, or carrots for serving. Exact amounts are in the recipe card below.

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Ingredient Notes & Substitutions

Use lump crabmeat when you want distinct pieces in each scoop, and check it carefully for shell fragments. Claw crabmeat is a more economical option; well-drained canned crabmeat also works. Blot away excess moisture without breaking up the lumps.

Mild cheddar or pepper Jack can replace the Monterey Jack. For a gentler dip, remove the jalapeño seeds as directed, or omit the jalapeño and reduce the hot sauce.

Tools That Make It Easier

I use these tools when I make hot crab dip: a shallow 2-quart baking dish, large mixing bowl, handheld mixer with beaters, rubber spatula, measuring cups and spoons, citrus juicer, cheese grater, chef knife, cutting board, paper towels, instant-read thermometer, oven mitts, and an oven. Keep an airtight container handy for leftovers.

How To Make Hot Crab Dip

Step 1: Prepare the dish and crab. Set the oven to 350°F. Lightly oil a shallow 2-quart baking dish. Gently blot excess moisture from the crabmeat with paper towels, keeping the lumps intact.

Blotted lump crabmeat on paper towels beside a lightly oiled white baking dish

Step 2: Beat the creamy base. Place the softened cream cheese in a large bowl. Use a handheld mixer on medium speed to beat until smooth. Mix in the sour cream, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, and seafood seasoning until evenly blended.

Creamy seasoned cream cheese mixture with resting mixer beaters

Step 3: Fold and fill. Switch to a sturdy spatula and stir in the Monterey Jack, Parmesan, jalapeño, and scallions. Gently fold in the crabmeat, mixing just enough to distribute it throughout the cheese mixture. Spread the dip evenly in the prepared dish and lightly dust the surface with additional seafood seasoning.

Gently folding lump crabmeat into the cream cheese and shredded cheese mixture

Step 4: Bake and serve. Bake uncovered for 30-35 minutes, until the edges bubble and the center reaches 165°F. Add a few minutes if necessary to heat the center completely. Let stand for about 5 minutes, then serve warm with crackers, toasted bread, or vegetables.

Checking baked crab dip in the center with a thermometer reading 165°F

Tips for Creamy Hot Crab Dip

Beat the cream cheese until smooth before mixing in the other base ingredients. Once the crab goes in, switch to gentle folding with the spatula so you keep the larger pieces intact. Check the center with an instant-read thermometer; bubbly edges alone don't confirm that the middle is hot enough.

Keeping Leftovers Fresh

Refrigerate leftover dip in an airtight container for up to 3 days. Reheat covered in a 325°F oven until the center reaches 165°F. For individual portions, microwave in short intervals and stir between intervals.

The dip has its best texture fresh. If needed, freeze the cooled dip airtight for up to 1 month, then thaw overnight in the refrigerator. The dairy mixture may separate slightly; stir gently after warming.

Can You Make Hot Crab Dip Ahead?

Yes. Assemble the dip up to 1 day ahead, cover, and refrigerate. Chilled dip needs additional baking time. If you use glass or ceramic bakeware, follow the manufacturer's refrigerator-to-oven instructions rather than assuming the cold dish can go straight into a hot oven.

Baked lump crab dip with browned cheese and toasted baguette slices

What To Serve With Hot Crab Dip

Set out toasted baguette slices, sturdy crackers, celery sticks, and carrot sticks. A green salad or fresh vegetable platter balances the rich dip. For a larger appetizer spread, add a charcuterie board.

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Tell Me How It Turned Out

Leave a comment below and tell me who you made this dip for, what you served with it, or which crabmeat you used. If you made the recipe, please leave an honest rating and review to help other readers.