Creamy Cheesy Hot Crab Dip with Old Bay Recipe
This creamy, cheesy hot crab dip combines rich cream cheese, sharp Cheddar, and savory lump crab meat, all seasoned perfectly with Old Bay and a hint of lemon zest. Baked until bubbly and golden, it’s an irresistible appetizer served warm with baguette, crackers, or fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Dip Mixture
- 8 oz cream cheese, room temperature
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1½ cup shredded Cheddar cheese, divided
- 1 Tbsp soy sauce
- 2 tsp Old Bay seasoning
- 1 tsp dry mustard
- 1 tsp lemon zest
- 2 tsp fresh lemon juice
- Pinch of cayenne pepper (or up to ¼ tsp for more heat)
- 1 lb lump crab meat
- 1 Tbsp fresh parsley, finely chopped, plus more for serving
- Nonstick cooking spray
Instructions
- Make the crab dip. Preheat the oven to 375°F (190°C). In the bowl of a stand mixer, beat 8 oz cream cheese until very smooth, about 2-3 minutes. Add ⅓ cup mayonnaise and ⅓ cup sour cream, then beat for another minute until well mixed. Add 1 cup shredded Cheddar cheese, 1 Tbsp soy sauce, 2 tsp Old Bay seasoning, 1 tsp dry mustard, 1 tsp lemon zest, 2 tsp fresh lemon juice, and a pinch of cayenne pepper. Beat again just until all ingredients are incorporated.
- Fold in the crab meat. Using a rubber spatula, gently fold 1 lb lump crab meat into the cream cheese mixture, taking care not to break up the crab too much.
- Prepare the serving bowl. Spray a large ramekin or oven-safe serving bowl with nonstick cooking spray. Transfer the crab dip mixture into the prepared bowl, smoothing out the top with the spatula. Sprinkle the remaining ½ cup shredded Cheddar cheese evenly over the top, then sprinkle 1 Tbsp chopped fresh parsley for garnish.
- Bake the crab dip. Place the bowl in the preheated oven and bake for 25-30 minutes, or until the dip is bubbly and the top is golden brown. Optionally, broil for a few minutes at the end to achieve an extra golden and crispy top. Serve the dip hot or warm with sliced baguette, crackers, or fresh crudité for dipping.
Notes
- Use lump crab meat for the best texture and taste.
- For a spicier dip, increase the cayenne pepper up to ¼ teaspoon.
- Allow the cream cheese to come to room temperature for easier mixing.
- This dip can be prepared a few hours ahead and refrigerated; bake just before serving.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently before serving.
