This Cheesy Hot Crab Dip is the ultimate party snack! Lump crab meat is baked into this luxurious dip with cream cheese, sour cream, sharp cheddar cheese and few dashes of hot sauce.
We are just 3 days away from the new year, friends. We made it!
Just as we are recovering from the food coma that is Christmas, it’s time to plan what we’ll be consuming as the ball drops on New Year’s Eve and when I think New Year’s Eve I think crab dip.
It’s decadent, cheesy, but at the same time a bit elegant. It also pairs perfectly with champagne, cocktails, or whatever you happen to be imbibing to welcome the new year.
For me that may be iced tea so I won’t fall to sleep before the countdown. Sad but true.
How to Make Cheesy Hot Crab Dip
Lump crab meat comes canned and you also may find it at the butcher counter in some grocery stores. Don’t confuse it with imitation crab products, this stuff is the real deal and you want the real deal for this dip.
The bonus to buying it canned is you can pick it while it’s on sale and stash it away until you need it.
My local store carries Chicken of the Sea Lump Crabmeat but there are many other brands available so it may differ where you shop. It consists of small chunks of jumbo lump crab and other nice quality pieces of crab meat and it is perfect for dips, crab cakes, and salads.
Be sure to drain the cans well before adding them to the rest of the dip ingredients.
The rest is easy, It’s just a matter of combining all of the ingredients and transferring the mixture to a small baking dish. You can cover the dish and refrigerate it overnight or bake it right away.
Kitchen Tip
Use a cheese grater to grate onion when you want to add onion flavor to a recipe without adding too much texture. A great choice when making dips, spreads, and meatballs.
How to Serve Cheesy Hot Crab Dip
You can bake this dip in a small serving dish like I did here or in a small bread bowl with the added bonus that the serving dish will be edible! Once most of the dip has been consumed you can tear off chunks of dip soaked bread and eat the whole gosh darn thing. Most grocery store bakery departments carry small bread bowls over the holidays.
I like to serve this dip with Ritz crackers but it is also delicious with sliced baguette or tortilla chips for dipping.
The “Hot” in the recipe title refers to the fact that this dip is served warm from the oven. Although it calls for a few shakes of Tabasco, it’s not a spicy dip. However, if you want to spice it up, feel free to add as much Tabasco as you’d like. You could even throw in a diced jalapeno for good measure.
I like to keep things on the mild side when serving a crowd but if you know your group likes it hot, go for it!
I hope you add this one to your party menu this New Year’s Eve or tuck it away for Super Bowl Sunday. It’s just around the corner.
Enjoy and Happy New Year, friends!
More Cheesy Dip Recipes
Cheesy Artichoke Dip
Warm Cheesy Bean Dip
Easy Queso Verde
Southwestern Ranch Dip
Buffalo Chicken Dip
Cheesy Hot Crab Dip
Ingredients
- 8 ounce package cream cheese or Neufchatel (light cream cheese),, softened
- ½ cup mayonnaise
- ½ cup light or regular sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon grated white onion
- 2 (6 ounce) cans lump crab meat
- 1 teaspoon all-purpose seasoning,, I use Lawry’s Seasoned Salt
- ½ teaspoon Worcestershire
- ½ lemon, juiced
- 2 tablespoons finely chopped Italian parsley
- a few shakes of Tabasco, to taste
- fresh ground black pepper, to taste
- crackers, baguette slices, or tortilla chips for serving
Instructions
Oven Directions
- Preheat oven to 350 degrees F.
- Place cream cheese, mayonnaise, and sour cream in a medium mixing bowl and stir until creamy. Add remaining ingredients and stir again until well combined. Transfer to a small baking dish and transfer to oven.
- Bake for 25 to 30 minutes until browned and bubbly.
- Serve with crackers, baguette slices, or tortilla chips.
Slow Cooker Instructions
- Add the ingredients to a small (3- to 4-quart) slow cooker, stir to combine, and set it on LOW for 2 hours. It needs to cook until the cream cheese melts completely. Stir the dip and then let it cook for an additional 15 to 20 minutes.
- It should keep well for up to an hour on the KEEP WARM or LOW setting. Be sure to stir it occasionally to prevent it from burning or separating.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
I’m making this for a New years afternoon party. I can’t wait to try it.
I hope you love it, Tandra. Happy New Year!
I love u and your recipes
Thanks, Jan. 🙂
Made this recipe for a party today with crawfish tails instead of crab. I used frozen peeled crawfish tail meat that I thawed and squeezed the water out. I added 1 diced jalapeno no seeds. 1/2 tsp lawrys – 1/2 tsp old bay. I grated a 6oz block of sharp cheddar and some fresh grated romano cheese that I had on hand. Used real lemons. It was not spicy, not fishy. I made it in the oven then transferred to a crock pot. Really good when piping hot.
Love what you did with it and so glad it was a hit!
My family thought this was a hit! Will make again on game night! Taste better than my favorite restaurant’s crab dip!
Yay! So glad to hear this, Angela. Thanks so much for your comment. 🙂