This hot crab dip requires less than 10 minutes of hands-on prep and is a crowd pleaser every time. It’s simple, but oh so good!
Hot Crab Dip Appetizer
Yes sir! It is FRRRRIIIDAY! And that means my work is just about to begin.
This weekend will be jam packed: A photo shoot on the mountain (snow, skis and sunscreen), a video shoot with kids and dogs (what was I thinking?), green food eating—and drinking—and somewhere along the line the toilets need to get cleaned.
I bet I can find volunteers for just about everything on my to-do list the above minus the last item. Which is the only one I REALLY don’t want to do. So, maybe I won’t!
Life is about living, not about toilets. It’s about dressing up dogs in funny outfits—in video shoots with kids. Oh, poor Pippa. And who is the tween who took over my daughter’s room and threw-up teen dreams all over it? That’s why you spend time living, not doing toilets, because it goes way, way too fast.
How did a week go by, or maybe even two, where I haven’t posted a recipe with cheese? Let’s remedy that toot sweet. And how about we add some crab? Now there’s an idea.
I’m heading to a St. Paddy’s day party on Sunday and will be taking my Stout Brownies, as requested, but thought I better bring a little something more in hand besides my green chardonnay.
While trolling through my recipe archives, I realized this recipe for hot crab dip hadn’t made it to the blog yet.
Sometimes you just can’t escape the classics, those recipes you simply crave at certain times of the year thanks to memories of family get togethers or thoughts of good, party food. Hot dips in winter are certainly one of those classics for me and when I taste the classic ingredients of cheese and crab something wonderful happens. My tummy is happy.
This hot crab dip recipe is definitely in that category. I forego the canned crab for lush lump crab meat and I highly recommend you do the same. The stars of the show in this recipe are the crab melding with the earthy flavors of Swiss cheese and quality ingredients shine thanks to its simplicity and cheeseyness.
What’s in This Hot Crab Dip?
You don’t need much to make lump crab and cheese taste good. I made this baked crab dip with cream cheese, and there’s really no substitutions you can use in its place. Otherwise, this crab meat dip is fairly flexible.
Here’s what I used to make this hot crab dip:
- Lump crab meat
- Cream cheese
- Lemon juice
- Green onions
- Worcestershire sauce
- Hot sauce
- Old Bay seasoning
- Swiss cheese
- Panko bread crumbs
- Fresh parsley
How to Make Crab Dip
Baked crab dip is as simple as mixing everything together with some sautéed shallots and garlic, sprinkling with bread crumbs, and baking until golden brown.
Hot crab dip is best, well, hot. Although I’ve been known to nosh on leftovers straight from the fridge the next day.
Serve this crab meat dip with baguette slices, bagel chips, pita chips, or your favorite cracker.
Can I Make Crab Dip in a Slow Cooker?
I’m sure you could, although I’ve never tried it myself. If you made this hot crab dip in a slow cooker, I’d imagine you’d want to omit the breadcrumbs since they wouldn’t crisp up in the slow cooker.
Tips for Making Hot Crab Dip
Fresh crab meat is key to this crab appetizer. Don’t get the canned stuff if you can help it.
For the best flavor and texture, buy a block of Swiss cheese and shred it yourself. Bagged cheeses can contain cornstarch or something similar to prevent the shredded cheese from forming clumps. This in turn can make your crab dip grainy.
Lastly, make sure to buy the type of cream cheese that comes in bricks and not the whipped stuff in a tub. Brick-style cream cheese is thicker and makes for a heartier dip.
More Cheesy Dips You’ll Gobble Up
- Cheesy Texas Trash Dip
- Bacon Beer Cheese Dip
- Cheesy Spinach Artichoke Dip
- Slow Cooker Buffalo Chicken Cheese Dip
- Chorizo Queso Dip
Hot Crab Dip
- 12 ounces lump crabmeat
- 2 tablespoons butter
- 2 medium shallots minced
- 1 clove garlic minced
- 2- 8-ounce packages cream cheese , at room temperature
- 1/2 lemon juiced
- 4 green onions chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon Old Bay® seasoning
- 1/2 cup mayonnaise
- 2 cups shredded Swiss cheese
- 2 tablespoons panko bread crumbs
- 1 tablespoon parsley for garnish
- Preheat oven to 350°F.
- Drain crabmeat if necessary and pick through for any shells or cartilage. Set aside.
- In a small sauté pan, melt butter, add shallots and garlic and cook over medium heat for 2-3 minutes or until shallots are softened. Remove from heat.
- In a large bowl, mix cream cheese and lemon juice with a large spoon. Mix in shallot mixture, green onions, Worcestershire sauce, hot sauce, Old Bay and mayonnaise. Fold in Swiss cheese and lump crab meat. Add to a small baking dish and top with panko crumbs.
- Bake for 25-30 minutes or until golden. Serve with baguette slices, bagel crisps or crackers.
More Easy Appetizers to Master
- Shrimp Cocktail
- Slow Cooker Sriracha Meatballs
- Garlic Butter Pepperoni Pizza Rolls
- Stuffed Jalapeños with Gorgonzola and Bacon
- Cheesy Sausage Pizza Bread
- Slow Cooker Little Smokies
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
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