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.
Crab dips always remind me of my Grandma, and she used to make something similar when I was younger. This dip looks fantastic, Blair! I love that it can be served hot or cold. I would devour this in no time!
Yes, Gayle! Crab dips are such a classic, right?! I’m taking this one to a holiday party with the girls tomorrow night!
Great post and I love that you found this in cards your mom gave you. I’ve actually taken photographs of mom and Nanny’s recipe cards so I could have them digitally in their handwriting. Thanks for the post and for sharing your family recipe!
Thanks so much, Shelby! Aren’t old family recipes THE BEST?
I would love to make this for my family Christmas dinner. What would be the best way to make this enough for 25 people? Thanks!
Hi, ak! That’s great — I’m so glad that you’ll give it a try! It obviously depends on how much dip each person eats, but I think you would be safe if you double or triple the recipe. For instance, use 3 packages of cream cheese, 1 cup of mayonnaise, 3 teaspoons of Dijon…etc. Does that make sense? Enjoy!
Question….have you ever made it and froze it until ready to heat and eat? Would love to make and take on a sailing trip to the Caribbean. There will be 8 of us and it would make a fantastic appetizer
Hi, Jill! No, I have never frozen it. I make it ahead and keep it in the refrigerator, which works really well, but I’m not sure what the texture would be like if you freeze/thaw it. Your trip sounds wonderful!!!
Sounds yummy! Do you use fresh crabmeat or imitation?
Hey, Crystal! I splurge and use the fresh crabmeat. It’s not cheap, but it’s SO worth it for a special occasion!
What kind of seasoned salt do you use?
Hi, Allison! I always buy Lawry’s Seasoned Salt. 🙂
How can you splurge for fresh crab meat when the pictures show canned crab? I live in the midwest and we are limited, so we either pay an arm or.leg or half an arm or leg. But ive never seen “”Fresh Canned Crab.”
I meant splurging on the refrigerated cans of lump crab meat that you can find in the seafood section near the fish (rather than the inexpensive cans of other crab parts that you can find near the tuna fish in the canned goods section). Hope that helps to clarify. 🙂
Hello Blair! This looks fabulous and I’d like to make it for a New Year’s Eve gathering. I’ll be serving it cold. Do I need to let this sit out for a while to make it easy to spread? Thanks for posting!
Hi, Clare! You should be able to spread it straight from the fridge, but it will definitely soften nicely as it sits out. I wouldn’t worry about it too much — it can’t hurt to give it about 20 minutes to warm up on the counter (if possible), but it’s not a huge problem if you don’t have that extra time. 🙂
Tried this and it was outstanding and makes a huge bowl of dip. With about half left over I mashed it into small cakes and made fried crab cakes out of the rest the next day. Delicious!
That’s such a great idea for using up the leftovers, Bill! I’ll have to remember the crab cakes! 🙂
What a clever idea! That sounds wonderful.
I made this tonight, it’s actually chilling in the fridge now. I added a pinch of Old Bay in addition to the Lawry’s. It tasted pretty good and I’m hoping that it will become even more flavorful as it chills. I’m
Hoping it will be a hit at a NYE gathering tonight. Thanks for sharing the recipe!
Enjoy, Mia! I’m making a batch tomorrow for a New Year’s Day party, too. It always goes fast at a party! 🙂
Do you cook the crabmeat before adding it to the other ingredients? (Cold dip)
Hi, Sue! Nope, you don’t need to cook it first. 🙂
I love your meals
Thank you, Quita! That makes me so happy to hear!
i think using old bay seasoning instead of seasoned salt is a better ides
I have never used parsley in a recipe before. Is it regular parsley or Italian parsley you use? This looks delicious!
I actually use both. Normally I’ll use flat leaf Italian parsley in a recipe, but I often garnish with curly leaf parsley. Either is fine — it’s just a matter of personal preference. Enjoy! 🙂
This delicious crab dip was ready in no time. And 5 of us devoured it. Quick, easy and delicious!
That’s wonderful, Carol! Thank you for letting me know. So glad that you enjoyed it!
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. Last month we had a crawfish boil and had a bunch leftover. So I substituted the crab with crawfish. It turned out awesome. So naturally I tried chopped shrimp from the boil and again the dip turned out great. Spices from the boil really added a kick. I think I see a combination of crab, crawfish and shrimp in the near future. Thanks for the great recipe.
I love the idea of the combination of shellfish in the dip. Your twists on the original sound delicious, Alan! Thanks for taking the time to come back here and leave a note. 🙂
Could I toss in some shredded cheese?
Absolutely! The more cheese, the merrier. 🙂
Super quick and delicious. Added some finely chopped red bell pepper for color and texture. Thanks for sharing this delightful recipe!
Thanks, Alicia! I’m so glad that it was a hit! 🙂
Instead of cream cheese could I use sour cream !
Hi, Maureen! Sour cream has a very different flavor than cream cheese, as well as a thinner texture. Yes, you can make that substitute, but the dip will not be the same and won’t have that same cheesy flavor.
How many days in advance do you think you could make this? I am thinking that the flavours would meld the longer in the frig
Hi, Vicki! Yes — you can definitely make this 1-2 days in advance. Hope you enjoy!
This recipe is DELICIOUS!!!
I’m adding it to my holiday recipe list!
Thank you, Megan!