Save This creamy crab dip blends tender lump crab meat with cream cheese, mayonnaise, and zesty seasonings for a rich, flavorful spread. A topping of mozzarella, Parmesan, and panko breadcrumbs bakes to a golden, bubbly finish. Served warm alongside crispy crostini and assorted crackers, it's a delightful starter perfect for entertaining. Spices like paprika and hot sauce add subtle heat, while fresh herbs provide brightness. Preparation is straightforward, making it an easy yet elegant addition to any appetizer menu.
The last Super Bowl party I hosted, my friend Sarah walked through the door and immediately asked if I was making THE crab dip again. Apparently, she had been dreaming about it since our New Year's gathering, and that's when I realized this recipe had officially become part of my entertaining repertoire.
I discovered the magic of jumbo lump crab meat the hard way after using cheaper crab for years. The first time I treated myself to the good stuff, my husband took one bite and said this was the best version I had ever made. Sometimes ingredients really do make all the difference.
Ingredients
- Cream cheese: Let it sit out for at least 30 minutes so it blends into the other ingredients without leaving lumps
- Lump crab meat: Spend the extra money here because those tender chunks are what make this dip special and worth every penny
- Worcestershire sauce: This adds that deep savory umami flavor that makes people wonder what your secret ingredient is
- Fresh herbs: The chives and parsley add brightness that cuts through all the rich dairy
- Lemon juice: Use fresh squeezed because bottled juice just does not have the same pop of acidity
Instructions
- Preheat and prep:
- Get your oven to 375°F and pull out all your ingredients so everything is ready to go
- Make the creamy base:
- Beat the softened cream cheese, mayonnaise, and sour cream until completely smooth with no lumps remaining
- Add the seasonings:
- Mix in the Worcestershire sauce, hot sauce, mustard, garlic powder, onion powder, paprika, pepper, salt, and lemon juice
- Fold in the crab:
- Gently incorporate the crab meat, Parmesan cheese, chives, and parsley so you do not break up those beautiful crab pieces
- Assemble and top:
- Spread the mixture into your baking dish and sprinkle with the mozzarella, Parmesan, and panko
- Bake until golden:
- Cook for 18 to 20 minutes until the top is bubbly and golden brown
- Prepare the crostini:
- While the dip bakes, brush baguette slices with olive oil and toast until crisp and golden
- Rest and serve:
- Let the dip cool for 5 minutes before serving with crostini and crackers
Save My aunt started requesting this for every family gathering after Thanksgiving dinner, and now it has become our traditional appetizer while we wait for the main courses to finish cooking. It turns hungry relatives into happy ones every single time.
Make It Ahead
You can assemble the entire dip up to 24 hours in advance and keep it covered in the refrigerator. Add the topping right before baking and you will have freshly made appetizers without any last minute stress.
Serving Suggestions
Beyond crackers and crostini, this works beautifully with sliced baguette rounds, tortilla chips, or even cucumber rounds for a lighter option. I have also served it alongside sliced vegetables for guests who want to cut back on carbs.
Leftovers and Storage
This reheats surprisingly well in the microwave or oven, though the texture is best when freshly baked. Store any leftovers in an airtight container for up to 3 days.
- Freeze the unbaked dip for up to 1 month and thaw overnight before baking
- The crostini will stay crisp for 2 days in an airtight container
- Never refrigerate the dip while still hot or condensation will make it watery
Save Watch how quickly this disappears at your next gathering and prepare to write down the recipe for at least three guests.
Common Questions
- → What type of crab meat works best?
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Jumbo lump crab offers the best texture and flavor, but claw or canned crab can be used if preferred.
- → Can I make this ahead of time?
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Yes, prepare the mixture in advance and bake just before serving to maintain freshness and warmth.
- → How can I spice up the dip?
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Adding extra hot sauce or a pinch of cayenne pepper enhances the heat without overpowering the crab’s flavor.
- → Are there suitable substitutes for sour cream?
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Greek yogurt can replace sour cream for a lighter texture and tang while maintaining creaminess.
- → What wines pair well with this dish?
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Light, crisp white wines such as Sauvignon Blanc or sparkling wines complement the creamy, savory flavors nicely.
