This Old Bay Crab Dip is sure to impress, made with fresh lump crab meat in a hot, creamy, addicting dip! Talk about crowd-pleaser!
Old Bay Crab Dip FYI:
Since the crab is the star of the show here, I only recommend using fresh crab meat.
Fresh lump crab meat is best for this recipe since it’s broken pieces of jumbo lump crab meat. You can find it at the grocery store in a container on ice, in the seafood section.
You can use canned crab meat if absolutely necessary, but the difference is noticeable.
Old Bay Crab Dip Make Ahead Instructions:
Crab dip can be prepared 1- day ahead of time. Store tightly covered in the fridge, then baked according to instructions.
Old Bay Crab Dip Storage Instructions:
Leftover crab dip will keep well in the fridge for up to 3 days if it’s covered properly. Reheat in the microwave.
Old Bay Crab Dip
Talk about crowd-pleaser! This Old Bay Crab Dip is sure to impress, made with fresh lump crab meat in a hot, creamy, addicting dip!
Ingredients
- 8 oz cream cheese room temperature
- ¼ cup sour cream or crème fraîche
- ¼ cup mayonnaise I used Kewpie
- 2 cups cheddar cheese freshly grated and divided
- ¼ cup green onions trimmed and thinly sliced
- 1 tbsp Worcestershire sauce
- tabasco a couple dashes
- 1 tsp Dijon mustard
- ½ lemon juiced
- 1 tsp garlic powder
- 1 ½ tsp old bay seasoning
- ¼ tsp celery seed
- ¼ tsp kosher salt
- ¼ tsp white pepper optional
- 1 lb lump crab meat see notes
Instructions
- Preheat oven to 350 ℉ and set a rack to the middle position.
- Add cream cheese to a medium size mixing bowl and beat until smooth. Stir in sour cream, mayo, 1 cup cheddar cheese, green onions, Worcestershire, Tabasco, Dijon, lemon juice, garlic powder, Old Bay, celery seed, salt and white pepper. Fold in the crab meat.
- Spread into a baking dish and sprinkle remaining cheddar cheese on top. Bake uncovered for about 20-25 minutes or until the top is golden and bubbly.
- Garnish with sliced green onion. Serve warm, with toasted sourdough bread, crackers, tortilla chips or raw veggies.
Notes
Make Ahead Instructions:
Crab dip can be prepared 1- day ahead of time, tightly covered and stored in the fridge, then baked according to instructions.
Crab Dip Storage Instructions:
Leftover crab dip will keep well in the fridge for up to 4 days if it’s covered properly. Reheat in the microwave.
Crab FYI:
Since the crab is the star of the show here, I only recommend using fresh crab meat. Fresh lump crab meat is best for this recipe since it’s broken pieces of jumbo lump crab meat. You can find it at the grocery store in a container on ice, in the seafood section.
You can use canned crab meat if absolutely necessary, but the difference is noticeable.
