Our favorite baked crab dip – so easy to make!
This Hot Crab Dip Recipe is one of our all-time favorite seafood appetizers. Use a food processor to mix together everything except the crab, and you can put it together in less than 5 minutes. After a quick bake in the oven, it’s ready to serve!
We used to use fresh crab when making this delicious dip but it has become very expensive in our local markets, so now we buy crab meat that’s been pasturized and can’t tell the difference. Frozen crab meat should also work well.
We usually make this hot crab dip recipe on the day before we want to serve it. We put the crab mixture right into our most attractive baking dish, refrigerate it, and then bake it 30 minutes before serving with crackers and raw carrot sticks.
Here’s the Recipe
Makes about 4 cups dip, which serves 8-10 as an appetizer.
- 1/2 pound crab meat
- 1 8 ounce package regular or low fat (not non-fat) cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 1/4 teaspoons Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic salt
- 1 tablespoon milk
- 1/4 cup (2 ounces) Cheddar cheese, grated
- Paprika for garnish
Set the oven to 325°F.
Add all ingredients except for the crab meat, cheese, and paprika into a food processor and mix for 1-2 minutes until smooth.
Transfer mixture to a large bowl. Fold in the crab meat and half the grated cheese. Pour into a shallow 4-cup baking dish, and scatter the remaining cheese on top. Sprinkle paprika on top for garnish.
Bake for 30 minutes at 325°F until mixture is bubbly and slightly browned on top.
For an appetizer, serve this crab dip hot with crackers or raw veggies, such as carrot and celery sticks. You probably won’t have any leftovers – but if you do, enjoy as a cold spread.