This Hot Crab Dip is delicious and easy for any Sunday family get together. Lump crab meat, cream cheese, mayo, sour cream, herbs and spices baked in a cast iron skillet and served hot with crostini.
The Story behind this Hot Crab Dip Recipe
We have some friends from Maryland that boast about their fresh crab. One night, after a trip they had taken, they brought a significant amount over and we feasted. Being from Maine, lobster is the typical shellfish we dine over, but this crab was so good coated in butter that my husband quickly remembered one of his favorite aspects of his time stationed in Alaska – the crab.
I love when I get the opportunity to make my husband something special. This weekend was a welcome relief to a week of the family suffering with the flu and some other bug. He has been taking such good care of us, that making a hot crab dip was easy for me and yet super special to him. A total win-win.
This is the perfect appetizer for a large family during events like the Super Bowl, a Sunday at church, Sunday dinner, and the occasional special dinner. It’s really quick to throw together since all the ingredients go into one bowl and then one skillet for baking. This makes cleanup a breeze too!
Ingredients for Hot Crab Dip
- Lump Crab Meat
- Cheese – Cheddar, Colby Jack, Cream Cheese
- Sour Cream
- Minced Garlic
- Smoked Paprika
- Lemon Juice
- Scallions (optional)
How to make Hot Crab Dip
There is a reason why this is a party favorite; it is the easiest dip to make and serve.
Simply combine lump crab meat, cream cheese, garlic, sour cream, mayo, salt, and smoked paprika in a bowl with a rubber spatula or fork.
Next add the juice of one half a lemon and fold in the shredded cheese.
Once combined, spoon the mixture into a large cast iron skillet. Top with more cheese before placing in the middle of a 350 degree F preheated oven for approximately 25 minutes or until bubbly.
Bring the skillet to nearly the top of the oven and broil for 5 minutes. Remove from the oven and top with chopped scallions. Serve immediately with crostini.
Frequently asked questions about Hot Crab Dip
What is lump crab meat?
Lump crab meat is not imitation crab meat. Lump crab meat is canned, fresh crab meat from Blue Crabs. Typically it will consist of broken pieces of the white meat from the body and is void of any cartilage or shell. This makes it a quick and easy crab meat to incorporate into dishes. Lump meat is typically sold near the imitation crab meat and shrimp rings in grocery stores.
Can you use fresh crab meat?
Yes! Fresh crab meat would be delicious and easily incorporated into this dish. Use approximately 1 to 1.5 cups of fresh crab meat.
How do you store Crab Dip?
Refrigerate any leftover crab dip in Tupperware for up to 3-5 days.
Can Crab Dip be reheated?
Yes. You can reheat the crab dip in the microwave or spoon back into a cast iron skillet and broil for just a few minutes to reheat.
Can Crab Dip be prepared ahead of time?
Yes. Follow all the instructions up until baking. Then store the prepared dip in the refrigerator. On the day of consumption, transfer the dip into an over safe vessel and heat as per the rest of the instructions. It is best to create and enjoy your dip within 3-5 days of opening the crab meat from
Products you may need for this Hot Crab Dip
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Cast Iron Skillet
This cast iron skillet will sport the number 12 on the handle, though technically is not actually 12 inches in diameter. When purchasing your cast iron, you can find high quality pieces from companies like Lodge on Amazon that come pre-seasoned and ready to use.
Rate this Hot Crab Dip Recipe
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Baked Hot Crab Dip with Cream Cheese
This Hot Crab Dip is satisfying and stays hot for guests while awaiting a meal, since it is served in a cast iron skillet. Layers of cheese, real crab meat, and the topping of scallions make this dish fresh and easy.
- 1 lb lump or fresh crab meat
- 8 oz cream cheese
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 cup shredded cheddar
- 1 cup shredded Colby Jack
- 1/2 tablespoon minced garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- juice of one half lemon or approximately 1 tablespoon
- 2 large scallions chopped
Pre-heat oven to 350 F. Set aside 1/4 cup of cheddar and Colby Jack cheese for topping.
Combine crab meat, cream cheese, mayo, sour cream, garlic, smoked paprika, and salt in a bowl.
Fold in the shredded cheese and lemon.
Spoon and flatten the mixture into a skillet or oven-safe casserole dish. Top with reserved cheese. Bake for approximately 25 minutes in the middle of the oven until mixture is bubbly.
Turn oven to broil and move dish to upper 1/3 of the oven. Broil for 5 minutes or until top is golden brown in spots.
Remove from oven and top with fresh chopped scallions. Serve immediately with crostinis, chips, or vegetables.