Creamy Hot Crab Dip – The Ultimate Crowd-Pleasing Appetizer
Creamy Hot Crab Dip – rich, cheesy, and loaded with lump crab meat, this warm baked crab dip is the ultimate party appetizer! Creamy cream cheese and mayonnaise base with green onions, garlic powder, and a golden bubbly cheese topping. Ready in under 30 minutes and always the first thing to disappear at gatherings!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8-10 servings
- Category: Appetizer, Dip
- Method: Bake
- Cuisine: American, Seafood
Ingredients
Scale
- 12 oz cream cheese, softened
- 6 green onions, finely chopped
- 5 tbsp mayonnaise
- 12 oz crab meat, drained
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup shredded white cheddar or mozzarella cheese, divided
- Extra green onions for garnish
- Crackers, chips, celery, or crostini for serving
Instructions
- Preheat oven to 175°C (350°F).
- In a bowl, combine cream cheese, green onions, mayonnaise, crab meat, garlic powder, salt, and half of the shredded cheese.
- Mix until well combined and smooth.
- Spread mixture into a small baking dish or skillet.
- Top with remaining shredded cheese.
- Bake for 20 minutes until hot and bubbly.
- Switch to broil and cook briefly until top is golden.
- Let rest for 5–10 minutes before serving.
Notes
- Use fresh or high-quality canned crab meat (lump or claw) for the best flavor.
- Make sure cream cheese is fully softened for smooth mixing (microwave for 20-30 seconds if needed).
- Add a dash of hot sauce, Worcestershire sauce, or Old Bay seasoning for extra flavor.
- For a spicy version, add 1-2 finely chopped jalapeños or 1/2 tsp cayenne pepper.
- Substitute Greek yogurt for half the mayonnaise for a lighter version.
- Serve with baguette slices, pita chips, tortilla chips, crackers, or fresh vegetables.
- Keep warm in a small slow cooker or fondue pot for parties.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
- This dip can be assembled ahead and refrigerated overnight before baking.