Crab Dip

5 from 8 votes

This creamy crab dip is loaded with tender lump crabmeat and comes together in just 10 minutes. Serve it cold or bake it until warm and bubbly for an easy appetizer everyone will love!

Course Appetizer

Cuisine American

Keyword cold crab dip recipe, crab dip, crab dip recipe, hot crab dip recipe

Prep Time 10

Total Time 10

Servings people

Calories 196kcal

Author Blair Lonergan

Equipment

Hand-held electric mixer

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.

Video

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