Mom’s best crab dip recipe is an easy 10-minute appetizer that can be served hot or cold. With a creamy base of cream cheese and mayonnaise, this perfectly seasoned dip is loaded with tender, buttery crabmeat for a crowd-pleasing treat that’s perfect for parties, holidays, or game day!
If you love quick and easy dips, you’ll also want to try this creamy 4-Ingredient Spinach Dip, this flavor-packed Shrimp Dip, or this 5-Minute Corn Dip for your next gathering.
Table of Contents
This delicious crab dip was ready in no time. And 5 of us devoured it. Quick, easy and delicious!
– Carol
Before You Get Started
- Use full-fat block-style cream cheese for the best flavor and texture. Make sure it’s softened so it mixes easily with the rest of the ingredients. See my notes in the recipe card for how to soften cream cheese quickly in the microwave.
- Use high-quality crab meat. My mom always splurged on jumbo lump crab meat for holidays! If you can’t find jumbo lump blue crab at your grocery store, refrigerated claw meat or a “special” blend works well, too.
- Fold gently when adding the crab. You want to keep those beautiful chunks of crabmeat intact rather than breaking them up into shreds.
This is one of those easy appetizers you’ll make again and again. It’s appropriate year-round, comes together in minutes, and you can prep it in advance so there’s no last-minute fuss when guests arrive. Serve it with a glass of wine, a cold beer, or a fancy champagne cocktail on New Year’s Eve!
How to Make Crab Dip
This crab dip comes together in just minutes! Prep it in advance and pull it out of the fridge when your guests arrive, or bake it until warm and bubbly for a hot appetizer.
Step 1: Mix the Creamy Base
In a medium bowl, use an electric mixer to blend together the cream cheese, mayonnaise, Dijon mustard, dried minced onion, garlic powder, and seasoned salt. Using a hand mixer (rather than a whisk) makes the base nice and smooth, which helps all the flavors blend evenly.
** Pro Tip: Make sure your cream cheese is fully softened before mixing. Cold cream cheese will leave lumps in the dip.
Step 2: Fold in the Crab
Once the base is smooth, gently fold in the chopped fresh parsley and lump crabmeat. Use a spatula and take care not to overmix.
You want to keep those tender chunks of crab intact for the best texture.
Step 3: Serve Cold or Bake It Hot
For cold crab dip: Cover the bowl and refrigerate until you’re ready to serve. The dip is ready to enjoy as soon as it’s chilled, and the flavors actually deepen after an hour or two in the fridge.
For hot crab dip: Transfer the dip to an oven-safe baking dish. Sprinkle sharp cheddar cheese, mozzarella cheese, or Parmesan cheese on top. Bake at 350°F until bubbly and heated through, about 15-20 minutes.
** Quick Note: If the cheese on top starts to brown too quickly, tent the dish loosely with foil.
Step 4: Garnish and Serve
Just before serving, garnish with chopped fresh Italian parsley, chives, or other herbs for a pop of color and freshness.
Serving Suggestions
This crab dip pairs perfectly with a variety of dippers. Try it with Ritz crackers, Townhouse crackers, Wheat Thins, Carr’s Table Water crackers (my grandmother’s favorite!), or Triscuits.
The dip is also delicious with potato chips, bagel chips, pita chips, tortilla chips, French baguette slices, or homemade soft pretzels. For a lighter option, serve it with carrot sticks, celery sticks, or cucumber rounds.
Storage and Make-Ahead Tips
Make it ahead: This is the perfect party appetizer because you can prep it in advance. Mix the dip at least one hour ahead (or even the day before), cover it tightly, and store it in the refrigerator until your guests arrive. No last-minute stress!
Storage: Properly stored in an airtight container in the fridge, your crab dip will stay fresh for 1-2 days.
Reheating: If you have leftover hot crab dip, reheat it in a 350°F oven until warmed through, about 10-15 minutes. You can also microwave individual portions in 30-second increments, stirring between each, until heated.
Freezing: I do not recommend freezing this dip. The cream cheese base will “break” or develop an undesirable texture when thawed.
Keeping it warm for a party: If you’re serving hot crab dip at a gathering, you can keep it warm in a small slow cooker set to the “warm” setting. Just give it a stir occasionally to keep the edges from drying out.
Variations
- Crock Pot Method: transfer the dip to a small slow cooker. Sprinkle cheese on top, cover, and cook on low for 1-2 hours, until heated through.
- Cut the ingredients in half for a smaller batch, or double all of the ingredients for a big group.
- Add Old Bay seasoning (instead of seasoned salt) for that classic Maryland crab dip taste.
- A dash of Worcestershire sauce gives the dip a salty, umami flavor, or a tablespoon lemon juice for a bright, acidic note.
- For a spicy crab dip, add a dash of hot sauce, cayenne pepper, or crushed red pepper flakes.
- Include other seafood as well, such as cooked, diced shrimp, or imitation crab meat.
- Garnish with crispy bacon for even more decadent, smoky flavor.
- Chopped green onion works well in lieu of the dried minced onion.
I made this crab dip several times for family and friends over the last few years and everyone has loved it. We’ve had it hot and cold. It never lasts very long…
– Alan
Frequently Asked Questions
What kind of crab is best for crab dip?
Jumbo lump crab meat gives you the best flavor and texture, with large, tender chunks that hold up beautifully in the dip. If you can’t find jumbo lump, claw meat or a “special” blend from your grocery store’s seafood section works well, too. Fresh or refrigerated crab meat will always taste better than shelf-stable canned varieties.
Can I use canned or imitation crab?
You can, but the results won’t be quite the same. Canned crab tends to be saltier and has a softer texture, so taste and adjust your seasoning accordingly. Imitation crab (which is actually made from fish) will give you a different flavor profile, but it works in a pinch if that’s what you have on hand.
How do I make this crab dip spicier?
Add a few dashes of hot sauce (like Tabasco or Frank’s RedHot) to the creamy base, or stir in a pinch of cayenne pepper. You can also use pepper jack cheese on top of the hot version for extra heat.
Related Recipes
If you love this crab dip, you’ll also enjoy these easy appetizers and seafood favorites:
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crab Dip
Equipment
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ⅓ cup mayonnaise (I prefer Duke's brand)
- 1 teaspoon Dijon mustard
- 1 tablespoon dried minced onion
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt (such as Lawry's brand)
- 1 tablespoon chopped fresh parsley
- 16 ounces jumbo lump or claw crabmeat, drained
- Optional topping for hot crab dip: grated sharp cheddar cheese, mozzarella cheese, and/or Parmesan cheese
- Optional garnish: additional chopped fresh parsley, chives, or other herbs
Instructions
Make the Base:
- In a medium bowl, use an electric mixer to blend together the cream cheese, mayonnaise, mustard, onion, garlic powder, and seasoned salt until smooth.
Fold in the Crab:
- Gently fold in the parsley and crab meat, taking care not to break up the crab chunks. For cold crab dip, cover and refrigerate until ready to serve.
For Hot Crab Dip:
- Transfer the mixture to an oven-safe dish and sprinkle grated cheese on top, if desired. Bake at 350°F until bubbly and heated through, about 15-20 minutes. Garnish with chopped fresh herbs just before serving.
Notes
- Softening cream cheese quickly:
- Remove cream cheese from packaging, cut it into small cubes, and let it sit on a plate for 15-20 minutes; or
- Remove from packaging and place on a microwave-safe plate. Microwave in 10-second increments, flipping after each, for about 30 seconds total (or until softened). Be careful not to melt it completely!
- Crab meat options: Jumbo lump crab meat is ideal for the best flavor and texture. Claw meat or a “special” blend also works well. Canned crab can be used in a pinch, but it tends to be saltier, so adjust seasoning as needed.
- Folding tip: Use a spatula and fold gently to keep the crab chunks intact. Overmixing will shred the crab.
- For hot crab dip: Bake until the edges are bubbly and the cheese is melted and lightly golden. If the top browns too quickly, tent loosely with foil.
- Make-ahead: Mix the dip up to 24 hours in advance and store covered in the refrigerator. The flavors will deepen as it chills.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
- Reheating: Warm leftover hot crab dip in a 350°F oven for 10-15 minutes, or microwave in 30-second increments until heated through.
- Keeping it warm: For parties, keep hot crab dip warm in a small slow cooker set to “warm.” Stir occasionally to prevent the edges from drying out.
Nutrition
Originally published in December, 2015, this post was updated in December, 2025.
First time I made this I used imitation crab meat and everyone loved it. Second time I used canned crab meat and I’m going back to imitation crab, so much better. Excellent recipe. Follow it to the letter, it’s absolutely delicious. Thank you
Thank you, Pamela!