Hot Crab Dip Recipe (Easy and Creamy!)

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Whenever I entertain, I like to have at least one dip that works for everyone, whether they’re gluten-free, low-carb, or whatever.my 5 minutes Cold Crab Dip always welcome, but when you want one Easy Hot Crab Dip, it is easy to make such an adjustment. This one is more creamy and cheesy than the cold version.if you do this Hot Crab Dip Recipe as a appetizer Spread, it must be one of the first things to happen.

ingredients you need

This section explains how to choose the best ingredients for this hot crab dip recipe, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

• cream cheese – The base of this hot crab dip recipe. Use full-fat cream cheese for the best flavor, but light or neufchatel will also work. Make sure your cream cheese is softened at room temperature so that it is well mixed.
• sour cream – If you want to lighten it up a bit, use Greek yogurt instead.
• mayonnaise – make Homemade Mayonnaise Or use store-bought; either will work in this hot crab dip.you were able Also use only sour cream or Only mayo instead of both, but I think it tastes better when combined.
• lemon juice – Brighten the flavor.Lemons almost always pair well seafood dishes like this.Fresh lemon juice is the most delicious, but bottled lemon juice It is convenient to save time.
• old bay seasoning – This classic seafood seasoning will give the grilled crab dip a delicious and classic flavor.
• cheddar cheese – We used shredded cheese, so buy shredded cheese to save some time or shred it yourself. Feel free to swap out some of the cheddar for other cheddars like mozzarella or parmesan.
• crab meat – If possible, look for chunks of crab meat. It will make the best hot crab dip recipe with large crab pieces!
  • Dorsal fin crab meatwhich is a combination of small pieces of crab meat and sliced ​​white body meat, is a cheaper alternative that can be used, but the texture of the dipping sauce is not as good as just using crab meat.
  • Claw meat The cheapest one, you won’t get any chunks, but it does have a hearty crab flavor.
  • if you have leftover fresh crab meat (e.g. from making crab legs), which is a great option and tastes even better than canned.
  • Imitation crab meat It works from a recipe point of view, but the taste is actually quite different.
• Chinese chives – These add a sophisticated flavor and pop of color. You can also substitute thinly sliced ​​onions.

Optional add:

• garlic – Add 2-3 cloves minced garlic or 1/2 tsp garlic powder.
• hot sauce – The amount on the recipe card remains fairly modest, but it can be ignored. If you like some heat, add more hot sauce or even some chopped jalapenos.
• Worcestershire sauce – I decided not to include this due to the sugar content, but many crab dip recipes add this sauce for depth of flavor and light sweetness. Feel free to add 1-2 tablespoons if you like.
• Salt – I don’t usually feel the need to add salt as the cream cheese, cheddar and Old Bay seasoning are already quite salty, but feel free to adjust to your taste.

How to Make Hot Crab Dip

This section shows how to make hot crab dip, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Mixed cream base. In a large bowl, whisk together cream cheese, sour cream, mayonnaise, lemon juice, and Old Bay seasoning until smooth. Use a hand blender to make this easy!

Tip: If desired, soften the cream cheese.

If your cream cheese does not mix well with the other ingredients, you can microwave the mixture for about 30 seconds to soften it, then whisk until completely smooth.

2. Add cheese, chives and hot sauce. Stir until smooth. Taste and adjust the hot sauce and/or Old Bay seasoning if you like.

3. Add the crab. Use a spatula to stir in the crab meat.

Tip: Be gentle when folding crabs.

You want to add the crab chunks to the whole dip, so don’t over mix.

4. transfer. Spoon the mixture into a small baking dish (this is the perfect size). Smooth the top.

5. bake. Put the pan in the oven and sear the crab sauce until hot.
6. Serve. Garnish with more chives if desired. Serve with your favorite spoon (see below).

Storage Instructions

• Shop: After cooling to room temperature, place leftovers in the refrigerator for 2-3 days.
• go ahead: You can soak ahead of time, place in a baking sheet, cover with aluminum foil or plastic wrap, and store in the refrigerator for 2-3 days. Bake before serving.
• Reheat: Roast crab meat in a 350°F oven or lightly warm in the microwave. (An oven is recommended.)
• freeze: I do not recommend freezing this dip as dairy products can change the texture during the freezing/thawing process. It’s safe to eat, but the texture won’t be as smooth.

what to serve with hot crab sauce

Combine this crab dip recipe with:

Easier Crab Recipes

If you liked this hot crab dip recipe, you might also like these other crab recipes:

Hot Crab Dip Recipe (Easy and Creamy!)

This easy hot crab dip recipe is creamy, cheesy, and filled with chunks of crab! Grilled Hot Crab Dip is the perfect irresistible party appetizer.

Prepare: 5 minute

chef: 20 minute

All: 25 minute

Serving Size: 8 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 350°F (177°C).

2. In a large bowl, whisk together cream cheese, sour cream, mayonnaise, lemon juice, and Old Bay seasoning until smooth and creamy.

3. Season with cheddar, chives, and hot sauce. If desired, adjust Old Bay Seasoning to taste.

4. use one spatula, add the crab meat. (Do this gently, don’t over-mix. You want some crab chunks.)

5. Transfer the crab paste to a small baking dish (Mine is this oval).bake about 20 minutesuntil hot.

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recipe notes

Serving Size: 1/4 cup

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 206

fat 17.7 g

protein 9.6G

total carbohydrates 2.3G

net carbs 2.2g

fiber 0.1g

sugar 1.4 capsules

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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